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.
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.
Taste & Texture
Nutrition
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Asha says
Thank you Madhuram for the recipe! I tried it with buckwheat flour and it turn out to be the best cupcakes as ever.
Madhuram says
That's great Asha.
Vic says
I have tried this recipe twice. The flavor is good but the texture is gummy. I don't know if it is me or what. The only deviant was using whole milk and not 2%. The second baking I did use a different brand of egg replacer but got the same results. I can't say that I will make this cake again.
Madhuram says
Hmm..I'm getting mixed feedback with these cupcakes. Some people get it right and some don't. Guess I have to try it once again and see how it turns out.
Rohini says
Have a quick question to ask. Can you give me a half recipe of this?? 1 just need to bake only 1 cake. And i don't really know how to make the ingredients half
Madhuram says
This recipe is a tricky one to begin with. Some people get it right and some don't. So I'm not sure if I would try halving the recipe. But you can try it if you want to:
1 teaspoons Ener-G egg replacer powder
1.5 tablespoons lukewarm water
2/3rd cups Milk (I used 2%)
1/4 cup Water, divided
1/4 cup Butter, melted
1/2 cups Sugar
3/4 teaspoons Vanilla Extract
1 and 1/4 cups All Purpose Flour
1 and 1/4 teaspoons Baking Powder
1/4 teaspoon Salt
Pamela says
Hi thank you for the scaled down recipe, I've tried this two times. Both of them had very runny batter. I even didn't add the half 1/4 cup water. How does the batter consistency supposed to be? I was using GF flour, soy milk and vegan butter. I converted all of them into grams and ml. 140 gr flour, 55 grams butter, 150 ml milk....
Madhuram says
My batter was a bit runny too. But I'm not sure if using gluten-free flour makes it even more runny.
Lavanya says
I tried baking cupcakes with whole milk instead of 2% milk. I had around 1 cup milk and eggreplacer mix leftover. Am I missing something there?
We still liked the end result. If I bake it next do I have to add just 3/4 cup of milk.
Thanks
Madhuram says
I guess I have to try this recipe again and blog about it because some of the visitors seems to be facing some issues while baking these cupcakes. Have to see what it is first hand.
Kristen says
Do you think it's better to bake this recipe as a whole birthday cake or should I use the original recipe? The birthday cake will have cream and strawberry filling and buttercream frosting. Thanks so much for your help
Madhuram says
I thought I already answered this. Hmm...Yes you can bake it as a whole cake in a 13x9 inch pan or two 8-inch pans.
Kristen says
If I make this into a full cake would I need to add vinegar and baking soda? Also, what size tin would I need. Thank you so much! It sounds delicious
Madhuram says
A 13x9 inch pan would be perfect one big cake. http://www.egglesscooking.com/eggless-vanilla-cake-recipe/ This is the original recipe and I baked them into cupcakes.
Kristen says
Thank you for reply so do you recommend that I bake this one as a whole cake or use the original recipe? The cake is for a friend's birthday party and will have buttercream and a strawberry/ cream filling. Which one of your recipes would recommend? Thank you for your efforts.
Madhuram says
It's basically the same recipe. The cake recipe uses condensed milk and the cupcake recipe I used milk and sugar instead of it. You can bake it as two 8 inch layers and can fill it with the strawberry filling and frost it with buttercream icing.
Nav says
I tried this recipie and made several trays but each lot turned out different. Why do I get a thick crust on the top of the cakes. I used Self raising flour and no baking powder .
Is the butter weighed after melting or before and how much would this be in grames?
Can you use oil instead ?
Thanks
Madhuram says
Thick crust maybe because it was baked a little too long. The butter is measured and then melted. 1/2 cup butter should be about 112 grams. That's what I see in the baking chart I have got here. Yes, you can use oil too.
Clare says
These are great!!
My boyfriend has an egg allergy, so I usually use my tried and tested banana bread recipe which I convert with other fruit to make cake. Depending on the fruit, this usually works. But to get proper Vanilla cupcakes that don't taste of something else, with that lovely springy soft centre... well, that's a challenge. This recipe is a true gem! saved to my file forever!
Madhuram says
Thanks for the feedback Clare. 🙂
Kavita says
I tried baking these cupcakes & the eggless vanilla cake and refrigerated them overnight. Next day when I cut them, they were a little on the firm side. Is that normal? When I decorate them, should I put some sugar/water syrup in between the layers to soften them or not required? Will they be soft after a while?
Madhuram says
Storing it in the fridge will make it a bit hard. Brushing it with sugar syrup will make it moist. You can do it for better texture.
Cyndi says
Would I double recipe if I want to make a 2-layer cake?
Madhuram says
This recipe should be enough to make two 8-inch layers.
Laura says
How long did you cook the 2 cake rounds for?
Thank you!
Laura
Madhuram says
I think it will take about 25-30 minutes.
Kristi says
Can I replace the egg substitute with something else? My daughter is allergic to eggs and egg substitutes! Please help
Madhuram says
This egg substitute does not have eggs in it Kristi. It's an egg free, gluten free vegan product.
Derpy Baker says
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!
Madhuram says
Awww....thanks a bunch Derpy. 😀
Vijaya Chandramouli says
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.
Madhuram says
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.
Bhairavi says
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.
Madhuram says
Hmm...I havent tried this recipe with any other substitute Bhairavi, so I'm unable to suggest you one. Sorry.
Lisa says
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!
Madhuram says
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.
Suraksha says
Hi, I don't have a hand blender, can I still make this cupcake recipe without it?
Madhuram says
Yes you can. Just stir it with a spatula or wooden spoon. It should be fine.
payal says
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
Madhuram says
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.
Julie says
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!
Madhuram says
You're welcome Julie. I think about 30-35 mins should be fine if you are baking it in two 8/9 inch pans.
Chowringhee says
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...
Madhuram says
Thanks and you're welcome. 🙂
Prachi says
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 ?
Madhuram says
Thanks for the compliment Prachi. You can try and see if it works. I haven't tried that brand of egg replacer so far.