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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geeta says
is it okay to use any brand of egg replacer?i am not able to findthe Ener-G egg replacer. can this be used for making donuts too? Have you tried and got goodresults?
Madhuram says
I have tried only Ener-G and another local brand so far. Don't even remember the name now. Both work fine for me. I'm not sure about other brands. You can try using the same batter to bake donuts as well. I'm guessing it should be ok.
Diva says
The recipe looks interesting but i dont have oven. Can i use microwave for this recipe?
Also, is there any substitute for egg replacement powder?
Madhuram says
I have not baked in a microwave oven, so not sure how it works. You can try this easy vanilla cupcake recipe if you can't find Ener-G.
Kelly says
I did this as a cake, the taste was good but it turned out very dense both times. Any tips on how to fix this?
Madhuram says
Oh ok. I have not tried this as a cake, Kelly. Probably a teaspoon of vinegar might make it less dense.
Tressie says
This recipe really is the best I have found and used. I have been baking these cupcakes for seven years for my eldest daughter and now my youngest. I always have so many compliments on them. Thank you for sharing.
Madhuram says
You're very welcome, Tressie. I'm glad that this recipe is working for you and your family.
Isabel says
What size cake pan would you recommend for this recipe?
Madhuram says
You can bake it in a 13x9 inch pan or two 8 inch pans.
Anusha says
Hi Madhuram,
Thank you very much for the cake recepies with egg replacer.
The egg replacer is not available in my area. I found a homemade substitute in the following site;
https://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/
Check this site, if you can't find the ingredients;
http://www.pennilessparenting.com/2015/06/making-homemade-potato-starch-tapioca.html
Madhuram says
Thank you very much Anusha. Will check the links.
Anshika says
Hi can you tell me a substitute for egg replacer ?
Madhuram says
I haven't tried this recipe with any other substitute Ansihika. Sorry.
Courtney says
Thank you for this recipe. I just made the cupcakes since my daughter has an egg allergy. I have been pouring over so many eggless recipes. I normally use applesauce as a replacement but when I tried in cakes the middle tend to sink.
The taste came out great. My family loved it. The texture came out spongy but sticky. When unwrapped it a lot of the cupcake was left on the wrapper and there were small holes. I can probably attribute this to maybe my oven as I know it doesn't cook evenly, unfortunately. With the batter I made 1 - 6" cake and cupcakes. The cake came out great, still with slight holes but it came out nice. Thanks again for the recipe!
Madhuram says
Thanks for trying this recipe Courtney. I spray the cupcake liners with non-stick cooking oil and the muffin/cupcakes peel off easily. Also let it cool completely before you try to get the cupcakes off the liner.
Courtney says
Okay, I realized I didn't allow for the cake to cool before I peeled off the liner because when we ate a few hours later it was PERFECT! The taste, the texture is EVERYTHING. We have some friends over last night and everyone LOVED it. I know I might be a bit dramatic but I am just so excited I found a great recipe for my daughter who has went to many birthday parties unable to eat cake. So today I let her indulge a bit. ha Thanks again! Your website is awesome.
Madhuram says
Oh yes you have to let it cool completely before removing the paper. Please be dramatic, your excitement is so contagious and I'm loving it. 😀 Thank you very much for taking the time to leave your feedback.
AnaLee says
I had the same initial experience. I used cake flour and it came out really spongy almost like angel food cake. I’m not sure if it’s the flour or just the recipe, but like you most of the cupcake is on the liner. The recipe said it buttered the liners for looks so I didn’t do that because the look didn’t matter too much to me.
Also, I was thinking the egg replacer would work better if added to the sugar and butter bowl not the milk bowl since typically in baking recipes that is where eggs are added. I wondered if that would make a difference in the rise?
Growing several hours from now when they are even more cool everything will be perfect like you experienced!
AnaLee says
Hoping, not growing :). I tried them out this morning and the texture is still like angel food cake but the cupcake does come off of the liner with some good pealing. I’m going to try these again to see if I can get it better next time! The flavor is great.
Niksam says
Hi Can i use this recipe to make a cake?
Madhuram says
Yes you can.
MINIBAKER101 says
I am doing a Science Fair project with, How do substitutes for eggs affect a cupcake and you helped so much.
Madhuram says
I'm glad that this helped you. Thanks for the feedback.
Disna says
Dear Madhuram, I would like to try this recipe. But can't find this egg replacer. What can I substitute for that? Pls reply. Thx.
Madhuram says
Hi Disna, I tried this recipe with yogurt and it didnt work out well. So I'm not able to suggest any other egg substitute for this particular recipe.
Crystal says
My niece is allergic to eggs so I tried this recipe for the holiday. It was absolutely fantastic! For the first time she got to enjoy cake like all the other kids in the family! Instead of making cupcakes, I made two small round cakes. They both came out moist and delicious! Thank you for such a wonderful recipe!
Madhuram says
I'm very glad that your niece was able to have cake for the first time, Crystal. Thank you very much for sharing your joy with me by leaving your valuable feedback.
Monica G says
I followed this recipe precisely. For me, it made 24 standard cupcakes AND a 6" round layer! I'm not complaining. My young daughter is allergic to eggs, so I decided to start experimenting with egg-free cake recipes to prepare for her 1st birthday that is in February. I haven't frosted yet, but I was dying to taste them. This cake is delicious!! My first experiment and we have a hit!! Thank you for this recipe.
Madhuram says
You're very welcome Monica.
Barbara says
How to convert cups to grams please?
Madhuram says
Please check this baking measurements page.
Abha Pradhan says
These were so amazing! I really loved it, especially because I am allergic to eggs. Also do you have a recipe for eggless Brownies that include Ener-G?
Madhuram says
Thanks Abha. I don't have brownie recipes using Ener-G. Check here for other eggless brownie recipes.
Shilpi Lakhera says
I need to know about cookies and muffins also the wheat cake
Madhuram says
Please check my eggless cookies page and eggless muffins page.
Seema says
Thank you for the recipe, may I please clarify in grams what quantity one and a quarter cup of sugar is? Thank you
Madhuram says
About 225 grams.
Ronny says
Great cakes
jenny says
Hi
Would like to try this recipe but we don't get egg replacement powder here. What is the best alternative substitute.
Many thanks
Madhuram says
Hmm...I have tried it once with yogurt and it didn't work out Jenny. So not sure. Why don't you try this eggless vanilla cupcake recipe instead?
Kate says
After baking two days prior to my son's birthday, can I refrigerate them before decorating or will they get hard. If I leave them outside they might go bad right.
Madhuram says
It will get a bit sticky is my guess. Maybe if you freeze them it would be better.