Eggless Vanilla Cupcakes: 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.
As the original recipe is 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 Time | Cook Time | Makes |
|---|---|---|
| 25 Mins | 23 Mins + 10 Mins Cooling | 15 Cupcakes |
| Author | Category | Method |
| Madhuram | Cupcakes | Baking |
- 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
- 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
- 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.
- Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.
- In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
- In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
- Add the vanilla extract and remaining 1/4 cup of water, and beat well.
- Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes)
- Beat until combined.
- 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).
- Remove from the oven and place on a wire rack to cool.
- 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.
- 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.
- I would increase the quantity of vanilla extract to 2 teaspoons.
- 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.
- 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.
- 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.
- 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 6.9g | 11% |
| Saturated Fat 4.3g | 21% |
| Trans Fat 0g | |
| Cholesterol 19mg | 6% |
| Sodium 137mg | 6% |
| Potassium 125mg | 4% |
| Total Carb 34.4g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18g | |
| Protein 3.1g | |
| Vitamin A 4% - Vitamin C 0% | |
| Calcium 8% - Iron 6% | |
Can I replace the egg substitute with something else? My daughter is allergic to eggs and egg substitutes! Please help
This egg substitute does not have eggs in it Kristi. It’s an egg free, gluten free vegan product.
I had just finished buying a ton of baking supplies but I didn’t have eggs! I tried to find a good Eggless cupcake recipies but all of them had terrible comments. I tried this one and it was a AMAZING! I almost fell backwards when trying these. I made a few more batches, I don’t know how you do this but your clearly talented!
Awww….thanks a bunch Derpy. 😀
What is this egg- replacer that you use?
I have used flax seeds a few times.Could flax seed powder be used here in your recipe?
Many people use oil instead of butter – what oil would be best for a vegan cake?
Thanking you in anticipation.
Best wishes.
It’s commercial Egg replacer powder available in stores here in North America. I don’t know from which part of the world you are. Flax seed powder might not work in this recipe. Any type of oil should work other than extra virgin olive oil. My personal preference is avocado oil because it’s healthy fat than other refine seed oils.
Hii. The recipe sounds yummy. I would like to know whether there is any substitute other than the egg substitute powder that you are referring to. Like flax seeds for e.g. can you give me the quantity required for the othrr substitute too. Thanks.
Hmm…I havent tried this recipe with any other substitute Bhairavi, so I’m unable to suggest you one. Sorry.
My son is turning 2 and is allergic to eggs and each time we would be at a gathering or what not the other kids would eat cake/cupcakes while I always have to shield him. So when I found this recipe I was thinking.. there is no way these could be good. BOY was I wrong! HE/WE LOVED THEM! Could not believe they were eggless! Thank you so much for this recipe you really helped me find a safe option for my son and I will be making these cupcakes again for his 2nd birthday on 12/20! God bless & Merry Christmas!
You’re very welcome Lisa. I’m very glad that your son can also enjoy these cupcakes. Thanks for the feedback. Happy baking and Merry Christmas to you too.
Hi, I don’t have a hand blender, can I still make this cupcake recipe without it?
Yes you can. Just stir it with a spatula or wooden spoon. It should be fine.
Hey i hv tried this recipe few times now. N love it everytime. Thnx
how do i change this if i wanted a chocolate cupcake
thnx
Payal
Thanks Payal. You can use maybe 1/2 a cup of unsweetened cocoa powder instead of all-purpose flour or better yet try my other simple chocolate cake recipes, especially the whacky vegan chocolate cake recipe.
Can this same recipe make a cake instead of cupcakes? If so, what would the baking time be?
Thank you & thanks so much for posting eggless recipes!
You’re welcome Julie. I think about 30-35 mins should be fine if you are baking it in two 8/9 inch pans.
i am a south indian guy… and i love to eat cupcakes…
but i cant believe cup cakes can make without eggs but u done this…
thanks for sharing this madhuram…. now saw this recipe i am a big fan of yours…
Thanks and you’re welcome. 🙂
Hi,
I am a big follower of your recipes. I have tried few of them and they have turned out quite well. Specially because I do eggless baking, your recipes are a hit.
This is my next recipe that I want to try.The only issue is I do not want to use Ener-G egg replacer powder, since it contains potato starch in its ingredients. Can you suggest me some other substitute ? Will Bob’s Red Mill egg replacer work ?
Thanks for the compliment Prachi. You can try and see if it works. I haven’t tried that brand of egg replacer so far.
Hello Madhuram,
I am following your blog for sometime now and it’s been very heloful for me. I am planning to try out the eggless vanilla cup cake recipe and I need one clarification. If I substitute cake flour for all purpose flour, should I increase the quantity? Because a cup of cake flour weighs roughly 10 gms lesser than a cup of all purpose flour. when you tried out, did you substitute 1:1 or increased the quantity of cake flour? . Pl let me know. Ty
I would suggest that you try it with all purpose flour itself because sometimes using cake flour and over mixing it too much results in flatter cupcakes.
Can i use something else other than Ener-g egg as a substitute? we dont find it in dubai thats why
also can i use the same recipe for cakes? probably by doubling it..
thanks 🙂
I haven’t tried this recipe without egg replacer. Why don’t you try the other easy eggless cupcake recipe. That turns out good too.
Hey,
What is the substitute for Egg Replacer Powder. I don’t get it here.
I guess you can try 1/4 cup of yogurt or pureed tofu.
Actually I have a doubt regarding baking, I have to bake 200 cup cakes, and I’m using oven continuously, first batch took 23 minutes and they came out well , then at once I pre heated oven n placed the next batch n set the same timing bt within 5 mins the cup cakes raised n flunked( same batter which I used in first batch) I didn’t open the oven also…I’m tensed now regarding the timing if m using the oven, I would really be very thankful to you
Hmm…do you think the oven temperature dropped for some reason?
I made this recipe for my sons birthday cake last year. I had to make more than one batch but it worked great and tasted great! His birthday is next month so it’s time once again to make another great eggless cake.
That’s great Jennifer. Thanks for the feedback.
Hii..can I use condensed milk instead of egg replacer as I won’t get in my nearby market…thnx….like ur recipe tempting to make but jus because of egg replacer m not able to try out….plzz suggest me for that…or can I put baking powder or baking soda instead of that
I haven’t tried it with any other substitute Bhavini. But why don’t you try using 1/4 cup of yogurt or pureed silken tofu and see.
Where do I add the 3 TBSP of warm water? It does not say in your recipe directions at all.
I made these tonight omitting the above. It was just the right thickness. Will let you know how they turned out. I made 12 muffins and small cake in an 8″ round pan.
I have asked to whip the egg replacer powder and the water in a blender, in point no.2, Tara.
Hi,
I can’t thank you enough for this recipe. Its a keeper for sure. I have tried so many eggless vanilla cupcakes recipes (yes so much effort, time and raw material wastage like you did earlier). I am so glad that it came out so well, just like with egg – super soft and springy. I just made a batch today and will do more soon and try out variations with them too
You’re welcome Chinmayee.
Please give a recipe with ener-g egg replacer to make a regular cake in a pan. Coz birthdays are incomplete without a cake cutting
I must have a couple of cake recipes, Preeti. Please check the eggless cakes page.
Hi I am planning on making these for my Halloween party because I have a younger cousin who is allergic to eggs. I found a really cute “candy corn cupcake” idea on Pinterest that calls for using food coloring and layering the batter, then removing the cupcake liners after baking. I’ve never tried it but it looks pretty simple. Do you think there would be any reason for that not to work with these? I’ve never cooked with an egg replacer, only bananas or applesauce, so I wasn’t sure how they would turn out.
Hi Taylor, this recipe has been getting mixed reviews, so I think it’s better you try it with the other eggless cupcake recipe I have. https://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Am going to try this but have to use other alternatives – as well as egg intolerant I am wheat, gluten, yeast, barley and dairy!!
Baking gluten-free is quite a task Susannah.
I am SO GLAD I found this!!! My Son is extremely allergic to eggs and for his Birthday I had no idea what to do for Cake.. So I called a place that makes these but they want $60 for them.. Heck no I’ll just bake them myself! Thank you SO MUCH!
Hope it turns out good for you Chelsie. You could try this one too: https://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Actually I read one of the comments on what using a mixer could do so I did not use a mixer. I did open the oven once after they rose and they sunk shortly after. I was wondering if that caused it.
Yes that could be it.
The cupcakes are very nice they turned better than I expected we used honey instead of sugar a I think this is a better alternative.I have also used the recipe vegan pancakes and I have them every breakfast.Thank you
Thanks for trying the recipes and the feedback, Joesphine.
Thanks for this wonderful recipe! I’ve made these cupcakes many times, and everyone has loved them. Today, I want to use this recipe to make mini cupcakes (about 1/3 the size of regular cupcakes). How should I adjust the baking temperature and time?
Thanks Rishika. You don’t need to change the temperature but just reduce the baking time. I’m thinking 10-12 minutes should be fine.