Eggless Vanilla Cupcakes

(from 63 reviews)
Vanilla Cupcakes Recipe

Eureka! Eureka! I'm very happy to let you all know that I have found something that I have been looking for the past 3 years. I really cannot contain my excitement! I guess you all are wondering what I'm talking about. If you were like me you too will join me to celebrate the discovery of an amazing recipe for eggless vanilla cupcakes. You guys cannot believe how many recipes I have tried so far to find the perfect eggless white/vanilla cake. Now I can confidently tell you that my search has ended. This is it!

Many many thanks to Colleen Patrick - Goudreau for creating this awesome vanilla cupcake recipe. I found this in her Joy of Vegan Baking cookbook. I had bookmarked this nearly 2 years back but got a chance to try it only this week. I wish I had tried it earlier which would have saved me a lot of time and ingredients. I'm glad that I baked it at least now. The original recipe being vegan, I substituted dairy butter for the vegan butter and 2% milk for the non dairy milk. Other than that I followed the original recipe. I cannot wait to try the vegan version too.

The version I tried with butter gave the cupcakes a very good buttery flavor. Other than the few minor changes I have suggested in the My Notes section, I wouldn't change anything else about the recipe. This is a keeper. Do try it and I'm sure you are going to get a ton of compliments. For the frosting I followed the vegan buttercream icing recipe but used all butter instead of shortening.


Vanilla Cupcakes Recipe

Prep TimeCook TimeMakes
25 Mins23 Mins + 10 Mins Cooling15 Cupcakes
Eggless Vanilla Cupcakes
4.9 from 63 reviews
My search for the perfect eggless vanilla cupcakes has ended with this awesome recipe.
  • 2 teaspoons Ener-G egg replacer powder
  • 3 tablespoons lukewarm water
  • 1 and 3/4 cups Milk (I used 2%)
  • 1/2 cup Water, divided
  • 1/2 cup Butter, melted
  • 1 and 1/4 cups Sugar (See Notes)
  • 1 and 1/2 teaspoons Vanilla Extract (See My Notes)
  • 2 and 1/2 cups All Purpose Flour
  • 2 and 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  1. Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes
  2. Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
  3. Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.
  4. Blend Ener-G Powder & Water
    Still well the Milk & Ener-G Powder Mix
  5. In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
  6. Add Baking Powder
    Add Salt
  7. In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
  8. Add Sugar
    Cream the Butter & Sugar
  9. Add the vanilla extract and remaining 1/4 cup of water, and beat well.
  10. Add Vanilla Essence
    Beat Again
  11. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
  12. Beat until combined.
  13. Fill in the muffin cups 3/4th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
  14. Mix Flour & Vanilla/Sugar/Butter Liquid
    Fill in Muffin Cups 3/4th Full
  15. Remove from the oven and place on a wire rack to cool.
Taste & Texture:
  1. Hands down this is the best eggless vanilla cupcake/cake I have ever baked. These vanilla cupcakes have a very soft, light and fluffy texture. Once you remove the paper liner you can clearly see the sponge like airy texture on the side of the cupcakes, just like you can find it on the usual cupcakes made with eggs. It tastes great too. This is a hit in our house. The only change I recommend is decreasing the quantity of sugar a wee bit especially if you want to frost it.
My Notes:
  1. The original recipe called for 1 and 1/2 cups of sugar and that's what I used too and we felt that the cupcakes were very sweet. So I would definitely recommend to scale it down to 1 and 1/4 cups, especially if you are going to frost it.
  2. I would increase the quantity of vanilla extract to 2 teaspoons.
  3. The original recipe mentioned to "just" mix together the flour and the egg replacer mixture with the creamed butter and sugar. I did the same (even though I was thinking at the back of my mind that I should not) and the batter had a lot of small lumps. Had I done that in parts alternating between the flour and milk mixture I could have avoided the lumps and would have got a smooth batter. I was hesitant to beat the mixture further to dissolve the lumps fearing it would toughen the cupcake. I expected the lumps to dissolve while baking but it did show up in the cupcakes but fortunately it did not mess up with the taste or texture.
  4. The toothpick came out clean at the 24th minute but I left the cupcakes in the oven for another minute or so, which I think slightly hardened the tops. But it softened after a couple of hours. Anyhow the next time I try these I will check for doneness around the 22nd minute itself.
  5. I'm also thinking of using cake flour instead of all purpose flour when I try it the next time. I think it will give even softer cupcakes.
  6. The serving size mentioned in the original recipe was 10-12 cupcakes but I got about 15.

Nutrition Facts
Servings: 15
Per Serving% Daily Value*
Calories 210
Total Fat 6.9g11%
Saturated Fat 4.3g21%
Trans Fat 0g
Cholesterol 19mg6%
Sodium 137mg6%
Potassium 125mg4%
Total Carb 34.4g11%
Dietary Fiber 0.6g2%
Sugars 18g
Protein 3.1g
Vitamin A 4% - Vitamin C 0%
Calcium 8% - Iron 6%
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Vanilla Cupcakes Recipe

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  1. Thanks a lot for the info madhu.
    Will try it with either with paneriso egg replacer or flax seed meal.
    Will come back to u with the feedback soon.
    Thanks once again.

  2. Dear Madhuram,
    AM a silent follower of ur blog for a very long time.
    To be frank,afer seeing ur blog only,i got inspired in baking and nowdays am doing a lot of baking too.
    I have joined wilton course 1 too
    Am going to complete it by this weekend.Am planning to make ur vanilla cupcake recipe in a round cake pan.But i was not able to find Ener-g replacer in canada in my nearby shops.What else can i use a substitute for Ener-g replacer?
    Can u plz help me in this?Sorry for the trouble.
    As well as am planning to buy a hand mixer,will u able to suggest me a nice brand.So many brands are there in the market.Am confused about which one to buy.Thanks in advance.

    • Hi Star, I’m glad to know that I have inspired you to bake. I too live in Canada and found a Egg Replacer powder in Bulk Barn. It’s not Ener-G though, but PaneRiso. I have got that one but yet to try it. Also if you have a Highland Farms nearby, they have Bob’s Red Mill brand of Egg Replacer in the organic products aisle.

      If you are not able to locate either, then try increasing the quantity of baking powder by another 1/4 teaspoon (one of the visitor did it and she said that it worked) or try substituting flax seed meal (another visitor did this). See the comment by Minu.

  3. Highly recommended….:) tried this recipe and it turned out superb….Thank you very much for the wonderful recipe…btwn i have been following your recipes since a year…and almost all of them came out good..:)….wonderful blog and tips are so helpful…

  4. Hello Madhu… thanks for great cupcakes/cake recipe. I wasn’t able to get the egg replacer on a short notice, so used flax seed meal instead. It was delicious. I love baking your recipes and my family enjoys eating it (it’s hard job, but someone has to do it, right!!). Our favorite is the Vegan Cranberry Nut Quick Bread using Flax Seed Meal. I must make it at least once a month. Thanks again… I appreciate your dedication.

    Great job.

    • Thanks for trying the recipe, Minu. Its great to know that flax seed meal works too. But I guess the the cupcakes had brownish flecks in it. Could you please rate the recipes so that it will benefit others who want to bake it.

      • Yes, there was brownish tint to the cupcakes, but so worth it (if you can’t find the egg replacer – also the egg replacer can be little pricy, so this perfect substitue). I added 2 tablespoon ground flaxseed plus 6 tablespoons warm water. Since I used skim milk, I used 2 cups and not the 1/4 water as called for, also used cake flour. It turned out really great. My boys enjoyed it very much. This goes on my top 10 cake recipe list. I will look further for the egg replacer at my local stores and try this recipe again.

        • Thanks Minu. Yes, EnerG is also not easily available in many places. So knowing that flax seed works is great news.

  5. Hi Madhuram…

    Have been a silent reader/lurker of your site for a long time now.. trying various recipes listed and failing in varied degrees mostly.. ! 🙂 Tried this one last week so we could take it for our day trip and it was a super hit !! My hubby had kept some aside to take to his workplace and he could not resist eating them up also !! thank you sooo much !

    • You’re welcome Radha. Thanks for giving it a shot. Do shoot me an email if you have any questions in your failed experiments.

      • It has been a while since those failed experiments Madhuram..will get back in touch with you if I brave to try them again! 🙂 But i was thinking of trying the pineapple upside down cake..i find some recipes on the net..but its not got the “Madhuram Stamp” to it ! Have you ever tried it? Could you please share the recipe if you have?

        Also, what is the difference between the normal sugar we get in US (the powdered form) and icing sugar? Can I use the normal sugar instead of icing sugar for icing of cakes?

        • Radha, I haven’t tried the pineapple upside down cake yet, but its definitely on my “to-try” list. Hopefully I can get to it some of these days. Granulated sugar is different from icing sugar (which is also called confectioner’s sugar or powdered sugar). You have to get icing sugar for icing.

  6. Have you tried the one from Vegan cupcakes take over the world? I love that one and it doesn’t require any egg replacers! Your pics look yum!!

  7. Perfect timing – my son’s birthday is coming up and he has an egg allergy. I’ve made several of the chocolate cakes from this site in the past (all are wonderful) but wanted to make both chocolate and white this year for the kids that don’t like chocolate. I’m so glad I found this!


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