Eggless Cupcakes Recipe

These Eggless Cupcakes are a classic and you will love them for everything – moist, fluffy, light and super delicious. In this post I share 2 recipes to make Egg-free Cupcakes – Vanilla and Chocolate. You can also make marble cupcakes using these 2 recipes. Everyone who has tasted these have said they are the best! Like most other kids, mine too love desserts and these are their anytime favorite. It’s holiday time so I baked 4 dozens of these and they vanished in just a few days!

The chocolate cupcakes are adapted from my popular Eggless chocolate cake and the vanilla version is from this Pressure cooker cake. I used both of the best eggless cake recipes on my blog and made these. I have also shared 2 frostings in the recipe card – buttercream frosting and chocolate buttercream frosting.

These cupcakes actually taste great on their own even without the frosting. To bake these, you don’t need any mixer or an equipment other than a sieve and a whisk. The batter is made by simply mixing in the wet and dry ingredients. But if you plan to frost, you will need a hand or a stand mixer.

Ingredients

• Flour – Use organic all-purpose flour. Pastry flour or white wheat flour also works.
• Leavening agents – You will need baking powder and baking soda. Note that they are not interchangeable and they don’t make a 1:1 substitution for each other. Also make sure your baking powder does not have aluminum.
• Fats – For the vanilla cupcakes I prefer melted unsalted butter. To make the chocolate cupcakes I use organic extra virgin coconut oil but you may use any other neutral oil.
• Milk – Use full fat milk
• Sugar – Use organic cane sugar
• Vanilla extract is different from vanilla essence. If you are using essence use only a few drops or as instructed on the package.
• Cocoa powder – Use regular unsweetened cocoa powder. It can be substituted with cacao. I don’t suggest using Dutch processed cocoa as it requires adjusting the leavening agents.
• Vinegar helps to activate the leavening agent and makes the cupcakes lighter. You won’t smell it in the cupcakes. Use vinegar with minimum 5% acidity.
• To Frost – you need the best quality unsalted butter, confectioners’ sugar (or powdered sugar). Milk, vanilla and cocoa powder

Here are a few variations I have tried with the vanilla cupcake batter.

• Add some crushed ores to the prepared batter to make oreo cupcakes.
• Stir in some tutti fruttis or chocolate chips. Toss the choco chips or tutti fruttis in a tsp of flour and stir into the prepared batter lightly towards the end.
• You can also gently stir in some fresh blueberries. Use them at room temperature.

More Eggless Bakes
Eggless Black forest cake
Fruit cake
Eggless Carrot cake

Photo Guide

Step by step Photo Instructions (Vanilla Cupcakes)

I made 2x recipe so you will find double the amount of ingredients in the photos below.

1. Sieve together flour, baking powder, baking soda & salt. Keep this aside.

2. In another large mixing bowl, stir together sugar, melted butter (or oil), vanilla, milk and vinegar. Dissolve the sugar.

3. Add the sieved flour in 2 batches to the wet ingredients and mix just until combined. Avoid over mixing.

4. I poured one full scoop (measured with ice cream scoop) of batter to each cupcake liner. Bake at 340 F – 170 C for 13 to 15 mins. A tester or skewer inserted comes out clean. If not bake them for a little longer. Please adjust the timing as it differs from oven to oven. Remove them and cool completely on a wired rack.

Vanilla buttercream frosting

This is a picture showing the texture of buttercream frosting. It has to be smooth, fluffy and light. Use a stand mixer for best results. More details in the recipe card.

Make eggless chocolate cupcakes

1. Sieve together flour, cocoa, salt and soda.

2. In another bowl, stir together oil, water, sugar, vanilla and vinegar. Mix together until the sugar dissolves.

3. Then add half of the cocoa and flour to the liquid ingredients. Using a whisk, mix it just until combined. Then add the rest and mix just until combined. Do not overmix.

4. Pour 1 scoop of batter using an ice cream scooper to the prepared cupcake liners. Bake them at 170 C or 340 F for 14 to 15 mins. When done a tester should come out clean. Else bake them for a little longer. Remove them and cool on a wired rack.

Chocolate buttercream frosting

This is the texture of buttercream frosting. It must be fluffy, light and smooth. Do not over beat it as it incorporates a lot of air in the frosting and is not good to frost.

You can prepare the frosting and refrigerate it the previous day. Ensure you cover the bowl fully. Fill your piping bags just before you frost. I usually cover & refrigerate the same bowl in which I prepared. If you are not happy with the texture, just beat it again for a few seconds before transferring to the piping bag.

Related Recipes

Recipe Card