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.
How to make eggless vanilla cupcakes?
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 ¼ cup of water to the egg replacer mixture and stir it well.
4. In a large bowl, stir together the flour, baking powder, and salt. Set it aside.
5. In another large bowl, put the melted butter.
6. In another bowl, cream the butter and sugar until light and fluffy. This may take up to 2-3 minutes.
7. Add the vanilla extract and remaining ¼ cup of water, and beat well.
8. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes). Beat until combined.
10. Fill in the muffin cups ¾th 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).
11. Remove from the oven and place on a wire rack to cool. Then apply frosting as needed.
If you tried this Vanilla Cupcakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vanilla Cupcakes
Ingredients
- 2 teaspoons Ener-G egg replacer powder
- 3 tablespoons lukewarm water
- 1 and ¾ cups Milk (I used 2%)
- ½ cup Water, divided
- ½ cup Butter, melted
- 1 and ¼ cups Sugar (See Notes)
- 1 and ½ teaspoons Vanilla Extract (See My Notes)
- 2 and ½ cups All Purpose Flour
- 2 and ½ teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
- 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 ¼ 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 ¼ 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 ¾th 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.
My Notes
- The original recipe called for 1 and ½ 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 ¼ 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.
Sharadha says
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
Madhuram says
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.
etch says
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 🙂
Madhuram says
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.
Apoorva says
Hey,
What is the substitute for Egg Replacer Powder. I don't get it here.
Madhuram says
I guess you can try 1/4 cup of yogurt or pureed tofu.
Pooja says
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
Madhuram says
Hmm...do you think the oven temperature dropped for some reason?
Jennifer says
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.
Madhuram says
That's great Jennifer. Thanks for the feedback.
Bhavini says
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
Madhuram says
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.
Tara says
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.
Madhuram says
I have asked to whip the egg replacer powder and the water in a blender, in point no.2, Tara.
Chinmayee says
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
Madhuram says
You're welcome Chinmayee.
Preeti says
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
Madhuram says
I must have a couple of cake recipes, Preeti. Please check the eggless cakes page.
Taylor says
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.
Madhuram says
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. http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
Susannah says
Am going to try this but have to use other alternatives - as well as egg intolerant I am wheat, gluten, yeast, barley and dairy!!
Madhuram says
Baking gluten-free is quite a task Susannah.
Chelsie says
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!
Madhuram says
Hope it turns out good for you Chelsie. You could try this one too: http://www.egglesscooking.com/2012/03/26/easy-eggless-vanilla-cupcakes-recipe/
vanyda says
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.
Madhuram says
Yes that could be it.
Josephine says
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
Madhuram says
Thanks for trying the recipes and the feedback, Joesphine.
Rishika says
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?
Madhuram says
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.
Zaira says
What can I use instead of the egg replacer powder in the vanilla cupcakes.
Madhuram says
I'm not sure Zaira. 1/4 cup of yogurt might work Zaira.
Jenna says
Any idea of how long to bake when using mini cupcake pan? Thanks!
Madhuram says
I'm thinking 12-15 minutes. Just keep checking after 12 minutes.
Toni says
I'm soooooo excited to find this recipe - we have two children in our family with allergies (dairy, nut, gluten & of course, egg). Guess what I'm going to make this afternoon??!! 🙂
Aanchal says
Hi, I made some using this recipe, and they are great, and I plan to make them for a party next week. Any idea on how long before I can make them, and frost them at least a day before? I tried frosting and keep them refridgerated, but they became dry, and the frosting became uhhh after few mins. I would really appreciate your help. PS Love your blog - it is a lifesaver.
Madhuram says
Thank you very much Aanchal. I guess what you can do is bake it 2 days before the party. Do the frosting 1 day before. I think you should be fine storing the frosted cupcakes in an air-tight container on the counter itself without refrigerating it, unless you are using whipped cream frosting. Buttercream frosting won't go bad if you keep it out.
vanyda says
Mine rose after the first 10 minutes then they sunk. What happened?
Madhuram says
Did you use an electric beater for mixing the batter? I'm guessing that you over mixed it Vanyda.
Nikha .. says
Can you tell me where to find Ener-G? Thanks.
Madhuram says
If you live in US/Canada try it in the organic/baking aisle of major grocery stores or Whole Foods etc.