Eggless Vanilla Cupcakes: When I posted the recipe for these egg free vanilla cupcakes, I never thought that any other cupcake recipe can even come closer to that one. I was so ecstatic that I have found the best eggless vanilla cupcake recipe. But the only drawback was that it used Ener-G egg replacer powder and it's not easily available in all parts of the world and many of the readers were asking me for a substitute for Ener-G.
Also, people who tried it with Ener-G gave mixed reviews. I have tried it a couple of times now, and I have gotten it right each time, but I understand that not everybody is able to get it perfect.
I was working on finding another recipe for vanilla cupcakes that use easily available ingredients. I tried a couple of recipes but was not satisfied with any of them. That is when I decided to try this eggless vanilla cake recipe. Another reason for deciding to use that recipe was that some of the readers wanted a substitute for condensed milk in that recipe.
So, I used the vanilla cake recipe as a base, made a couple of variations, and baked it twice to get the right combination. I have to say that I'm completely satisfied with the results. If you love orange-scented eggless vanilla cupcakes, I'm pretty sure that you would love these orange cookies, too! Do give it a try.
If you tried this Eggless Vanilla Cupcakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Vanilla Cupcakes
Ingredients
Dry Ingredients:
- 2 and ½ cups Cake Flour
- ¾ cup White Sugar
- 1 and ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ tablespoon Orange Zest Zest of about 3 oranges
Wet Ingredients:
- 1 cup Milk See My Notes
- ¾ cup Orange Juice Freshly squeezed, See My Notes
- ½ cup Butter Melted
- 1 tablespoon Vinegar I used apple cider vinegar
- 1 tablespoon Vanilla Extract
Substitutions:
- Cake Flour = 2 and ⅔ cups of all purpose flour + 5 tablespoons of cornstarch
- Milk = Evaporated Whole or 2%; non-dairy for vegans
- Melted Butter = Oil or melted margarine
- Apple cider vinegar = White vinegar
Instructions
- Preheat oven to 350F/180C for 15 minutes. Prepare muffin tins either by lightly greasing it with cooking spray or line it with paper liners.
- In a large bowl whisk together the dry ingredients and make a well.
- Incorporate the wet ingredients into the dry mix one by one, stirring with a whisk simultaneously. Don't be bothered by some small lumps. Do not be tempted to dissolve the lumps by mixing the batter with an electric beater. (See My Notes)
- Fill each muffin cup ¾th full, which is about 3 tablespoons of batter for each cupcake. Bake for about 13-16 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Mine was done in 14 minutes. But note that my oven usually bakes quicker than the time mentioned in a recipe by at least 3-5 minutes.
- Remove the pan/s from the oven and allow it cool for about 5 minutes on a cooling rack. Then take out the cupcakes from the pan and let it cool on the rack completely before frosting, if you decide to.
My Notes
- I have tried this recipe using cake flour only. I have not tried it using the substitution I have mentioned. All purpose flour plus some cornstarch is the general substitution for cake flour. So I'm not sure about the texture of the cupcakes using this substitution.
- So far I have tested this recipe twice. The first time I used evaporated milk (unsweetened condensed milk) and the 2nd time I used 2% milk. I personally liked the cupcakes baked using evaporated milk. It was richer and lighter than the 2% milk cupcakes.
- I have mentioned it in many of my recipes and I'm mentioning it here again; use only freshly squeezed orange juice while baking. Store bought juice in cartons lends a bitter after taste in baked goods. That's my personal observation.
- Also the first time I just used ½ a cup of sugar and felt that the sweetness was very mild. It was okay for us who usually prefer mildly sweet treats. The 2nd time I increased the quantity to ¾th cup. ½ cup sugar is perfectly okay if you are going to frost/slather it with frosting.
- My personal experience has shown me that cake flour and electric beater are not compatible. I tried the Ener-G eggless vanilla cupcakes twice using cake flour and mixing the batter with a beater and ended up with cupcakes which sunk more than the Titanic. The cupcakes looked very pitiful. So please avoid the temptation to use an electric beater while preparing the batter in these recipes, especially with cake flour.
- Update: I tried a vegan version of this vanilla cupcake recipe for my son's birthday and it came out very well. I used 1 and ¾ cups of almond milk in place of the milk and orange juice. I also substituted ½ cup melted butter with coconut oil. I did use cake flour and the cakes turned out light, fluffy and tasted awesome. I got about 3 dozen mini cupcakes for this recipe.
Michelle says
If using this recipe for a 6 or 8 inch cake, how long do I cook it and at what temperature?
Madhuram says
This recipe will yield two 8 inch cakes. I think the batter will be more for 6 inch cakes. For the 8 inch cake you may want to bake for 20-25 mins maybe.
kumisha says
Hi! Enjoy ur recipes! Do u have an eggless orange cake recipe? Tq.
Bri Washington says
I'm also allergic to milk can I use water instead of milk?
Madhuram says
How about non-dairy milk like soy, almond or rice milk?
Randy says
Hi,
You have mentioned in the notes that Cake flour and electric beaters do not go well while trying this cake.
How else do you mix or beat the batter? By hand?? please clarify soon as i cant wait to try this for my hubby who wants eggless cakes!!
TIA
Madhuram says
Yes, just mix it with a wooden spoon or spatula.
Shaila says
I tried this as I have been looking for a nice eggless cupcake recipe and I have just one word for it. Amazing !!! thank you heaps for such a lovely recipe. Until this recipe, I have been unable to find good eggless cupcake recipes which have the same texture and consistency as cake. These are amazing. Thank you so much 🙂
If I want to make this ahead of time for a function, what is the best way to store it frosted ?
Madhuram says
You're welcome Shaila. I usually bake it just a day ahead and store it on the counter itself. But if I remember right some of the readers have tried freezing it in advance, thaw it and then frost it.
Sandra says
How much in advance can the cupcakes be made for a party . Also can they be refrigerated?
Madhuram says
Some of the readers have mentioned that they have baked it at least a week in advance, stored it in the freezer and then thawed before frosting, but I have not tried it so far.
Tejaswi Parande says
Hi,
I do want to try out this recipe, I am wondering if we could use soy milk??
Madhuram says
It will work out Tejaswi. But I personally avoid using soy milk because I feel that it gives a rubbery texture. So I either use rice milk or almond milk.
Jyothi says
Hi,
Can I make this without orange zest/juice. What should I use instead of orange Juice
Madhuram says
Orange juice and zest gives a nice flavor, but you can simply replace it with equal quantity of milk.
sahab pyari says
What changes I do to cook these muffins for using microwave in place of Oven ?
Madhuram says
I'm not sure Sahab because I have not baked in a microwave oven.
diana says
i made these today, they were awesome, will be making them again for sure
Madhuram says
Thank you very much for the feeback Diana.
Wiley says
Wonderful taste and not gummy or too sweet. I used the evaporated milk option. Thank you.
Madhuram says
You're welcome Wiley.
Wiley says
Thank you! Thank you for trying and publishing a wonderful egg-free cupcake recipe. Previous recipes were too gummy and too sweet and this recipe is neither. The kids loved them. I was worried about the orange flavor being too strong but the cupcakes were loved by all and the kids asked for seconds. Again, thank you!
Madhuram says
You're very welcome Wiley.
Geetha says
Thanks again. They turned out perfectly.
Lorcn says
I tried this yesterday as I needed cupcakes at short notice and had no eggs.
The Texture of the batter gave me a fright, I had expected it to be less liquid.
But wow! They were fantastic.
Thanks.
Madhuram says
You're welcome Lorcan.
Barbara says
Made cupcakes for my daughter's birthday. She is allergic to eggs. This are by far the best cupcakes I have ever tried. Loved the orange zest! 5 Stars!
Madhuram says
Thanks a lot Barbara.
harsha says
Hi, I have been looking for egg less cake recipe for a while now. I am going to try it thank you to sharing recipe with us.
Chelsea says
Hi there,
I am a Nanny, and looking to bake a cake for 25 kids and 4 adults for a combined birthday party for the kids I look after. There is an egg and nut allergy. Worried this recipe will crumble like others have. Will it be ok if I double the reciepe for a rectangle pan... I am not sure on the size. I wanted to make a two tier rectangle cake would that be 13x9
Thanks!!
Madhuram says
Yes you would have to double the recipe for two 13x9 inch pans. I have never had any problems with this recipe. You should be fine. But I'm thinking you will have to make the pieces quite small for feeding so many people. I'm not sure about it because I have not baked for so many people.
sowmya says
Hi Madhu,
I am using this recipe for a rainbow cake for my son. I will be baking it at night and storing it till morning before icing. Whats the best way to store it so it retains its moistness ?
Madhuram says
I'm sorry for the late reply Sowmya. Use some sugar syrup coating on the cake to keep it moist.
sowmya says
Hi Madhu,
I am planning to use this recipe for my son's 4th birthday cake. He wants a rainbow cake with whipped cream so I'm planning to bake it the night before and whip up the cream in the morning and decorate it. The cake will be cut around late afternoon. So it's almost 3/4 day after the cake is baked. What is the best way to store it? Thanks.
Madhuram says
Simply store it in a cake carrier and leave it on the counter itself. If you have time do the extra step of brushing the cakes with sugar syrup before frosting to keep it even more moist.
sowmya says
Will covering in plastic wrap do also, after sugar syrup coating? Thanks!
Madhuram says
I usually brush the cake with sugar syrup and store it in my cake carrier. I have not tried wrapping it after the coating.
Alissa says
Great eggless recipe! I made these for my son's second birthday as he's allergic to egg. The is certainly the best recipe I've used so far. The rest of us liked them as well, and you can't tell the recipe is vegetarian. I followed the recipe exactly as suggested, using cake flour and evaporated milk. I plan on putting the extras in the freezer to take to other birthday parties, etc. for him so that he will have a safe dessert to eat that's no-stress for me. Thanks!
Madhuram says
Thank you very much Alissa.