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.
sanjana says
What do u mean by Ener-G egg replacer powder ?? What can i use instead of that?
Madhuram says
http://www.egglesscooking.com/2012/09/02/ener-g-egg-replacer/
Rohini says
Hi there
Thanks for this wonderful recipe ..can u please tell me from where i can buy this egg replacer powder.I live in UK so what do you is the best place to buy this product here.
Many thanks
Rohini
Madhuram says
You're welcome Rohini. Check the FAQ section to see where Ener-G is available.
Sangeetha says
Hi Madhuram,
I would love to first commend on your website. It is just great. I get everything I want. Me, being a beginner, should be thankful to you for the step-by-step instructions and suggestion on alternate tips too. 🙂
Coming to this recipe - I did try this recipe with couple of variations(will mention them two sentences later). To my surprise & excitement, it came out as I had wanted it to be. My husband & mom loved it too. It was fluffy & sweetness was fine. Ok, here comes the variations. Firstly, I didn't bake them as muffins, instead a cake. I didn't have baking powder at home. So I substituted it with 1/4 tsp baking soda + 3/4th cup yogurt (I reduced all of your measurements to half, as I thought I will try with small quantity first). I wasn't disappointed. I have earlier tried your carrot & banana muffins too. But, since I had added a pinch of baking soda more, it turned out to be bitter. Had to throw them all with great disappointment 🙁 Anyway I am bettering my skills on baking. Thanks to you once again. 🙂
Cheers,
Sangeetha
Madhuram says
Thank you very much for the compliments, Sangeetha. This recipe is a hit or miss kind of recipe because I have been receiving a mixed feedback. So it's great to know that it turned out good even after the changes you have made. Did you use Ener-G at all or just baking soda and yogurt?
Sangeetha says
Oh yes Madhuram! I did use the Ener-G Egg Replacer as well. I substituted yogurt & baking soda for baking powder. Luckily, it worked wonders 🙂 Thank you once again.
Madhuram says
Thanks for the input, Sangeetha.
Suzanne says
My daughter has an egg allergy so has never tried cake until now. This is the best one I've tried it's just like normal cake. Can't thank you enough I now have a happy little girl
Madhuram says
You're very welcome Suzanne.
Jenn says
Hi!
I tried the recipe and my cupcake turned out very spongey (the texture was like a sticky scrambled egg). It seems like the 1/4 top of the cupcake is baking a lot faster than the rest. I did the toothpick test and it kept turning out not clean. I baked them up to 30 minutes and the cupcake still did not turn out clean. Can you please help me? Also, the cupcake mixture was very liquidy. I followed the exact recipe except I used "Orgran No Eggs" instead of "Ener-G." Thank you!
Madhuram says
I'm noticing that this recipe is a tricky one. Some get it perfect and others not so much. I really don't know what the problem is. I will try it again one of these days and will share my feedback. I'm not sure if using a different brand of egg replacer is the reason.
Sukyee Ng says
Hi, I made these last night for the 1st time. They turned out well and we all felt they are far better than the batch of store bought eggless cupcakes from a local bakery. My cupcakes didn't rise really high but I think that might be due to my using not enough batter per muffin cup. I did notice they were a bit heavier in the center of the cupcake than a cupcake containing egg. My son who is NOT allergic to eggs ate them and loved it. I made these cupcakes so that my daughter (egg allergic) could bring a cupcake to school today since they are having a party for a classmate.
Madhuram says
Do you think it was not baked well inside? Did the toothpick come out clean?
Sukyee Ng says
Hi, I believe they were baked well and I did use the toothpick to test each cupcake prior to removing them from the oven. I will try adding an extra minute or two the next time I bake these to see if that makes a difference. The only concern with that is the outside might get too overdone because when we ate them, the outside was hard. I might also try not mixing it too much. Regardless, the cupcakes was far superior in taste than the store bought batch we got from a bakery. Those cupcakes were dry and tasteless! I will never buy the eggless store bought cupcakes again.
Madhuram says
For some reason not everybody gets this recipe right. You could try the other easy eggless vanilla cupcake recipe I have. That`s pretty good too.
Sonia says
Hi I have just baked these and took them out after 24 minutes and they were too soft and pale so I put them back for another 5 minutes. They had risen well, however they still tasted undercooked and a little gloopy when eating them. My husband said they stuck to the roof of his mouth. They were very light - a little too light. Is it possible I overbeat the mixture? Any advice will be appreciated.
Madhuram says
Hi Sonia, looks are always deceiving. Did you do the toothpick test? Because these are plain vanilla cupcakes, it looks pale only. I'm guessing that you tasted the cupcakes while it was still warm. That's when you experience the "stuck to the roof of the mouth" in general. Overbeating is also another possiblity to mess up with the texture of the cupcake. I tried the same recipe with cake flour and used electric beater for the mixing and ended up with flat, gooey cupcakes.
Renu says
Hi,
@Jen, I have frozen cakes and it does not effect the quality of the cake.
Rgds,
Renu
Jen says
Hello Madhuram,
Thanks for sharing the recipe. I'm baking for a birthday party and would like to know if freezing will affect the quality of these eggless cupcakes?
Thanks,
Jen
Madhuram says
Hi Jen, I have not tried freezing these cupcakes or any of the cakes/muffins I bake. I have frozen quite a number of eggless cookies though and it has been perfect. But I cannot comment the same about cakes etc. Guess you will have to try it and do let me know how it turns out if you try freezing it.
Cynthia says
I have frozen them and there hasn't seemed to be a problem with them at all. I made a batch and then froze them so we would always have a backup to take for school parties or birthday parties. They thaw out VERY quickly as well.
Xia says
My birthday is coming up soon and I wanted to make some cupcakes for the
kids in my gym class 🙂 🙂 I have done a cake off this site and it was awesome!
ty!
Madhuram says
Thanks for the feedback Xia.
Geeta says
This is an awesome recipe 🙂 Beautiful cupcakes - I made half quantity and got 6 normal cupcakes + lots of mini cupcakes from the leftover batter - licked the bowl too!
I used Orgran No Egg which is always available here in Australia.
Thanks so much for sharing.
Madhuram says
You're welcome Geeta. Hope you can rate the recipe too.
Suma says
Hi
I made these cupcakes for my son's birthday yesterday with the buttercream frosting recipe from your site (I added half butter and half crisco butter flavoured shortening) and cocoa powder. The cake and the icing was awesome. All the kids loved it, is what my son said and he was thrilled.
Thanks for sharing the recipe.
Regards
Suma
Madhuram says
You're welcome Suma and thanks for rating the recipe.
Mits says
Hi
Can you use this recipe for a Giant Cupcake?
thanks
Madhuram says
I'm not sure Mits. If I were you I would test bake one or two and see how it comes out.
Kris says
Hello,
I just made these and they are turned out amazingly well. I only used 3/4 cup of sugar and it was the perfect amount as I put on a heap of butter icing on top.
I will definitely be using this recipe again. I used Orgran No Egg which I bought from Holland and Barretts. Most Health shops or big chemists should stock some kind of egg substitute.
Thank you!!
Kris says
p.s I used "Orgran - No Egg" which I bought from Holland and Barrett's.
Most Health shops or big chemists should stock some kind of egg substitute.
Madhuram says
You're welcome and thank you for the feedback, Kris.
Renu says
What is Ener-G, is it easily available in Indian markets?
Renu
Madhuram says
I heard that it is available in Whole Foods, Delhi, but not sure about it.
Fairy says
Hi, could you post some recipes for wholemeal cakes..that can be put in kids tiffin etc
Madhuram says
Check these links for recipes using wholemeal:
http://www.egglesscooking.com/recipes/white-whole-wheat-flour/
http://www.egglesscooking.com/recipes/whole-wheat-flour/
http://www.egglesscooking.com/recipes/whole-wheat-pastry-flour/
abc says
Hi Madhuram
Which food color do you and in how much quantity?
Thank you
Madhuram says
Do you mean for the frosting? I used Wilton's pastel colors. You have to keep adding it until you get the desired color.
Lucy says
Thankyou what a hit I have tried so many egg free cakes and this is the best I followed your instuctions and pics and it was so easy. Instead of frosting I just sifted icing sugar on top. So exciting to give my precious and highly allergic son a sweet treat that my non allergic kids love also this one will be baked weekly. Thank you
Madhuram says
You're welcome Lucy. It's definitely a great recipe if the procedure is followed correctly.
Praju says
Looks like a good recipie. Can I use this to make a cake instead of cupcakes?
Thanks
Madhuram says
Yes, you can Praju. That's what was mentioned in the original recipe. You can make 2 (8 inch) round cakes, but I haven't tried it so far.