Eggless Cupcakes Recipe
Updated: August 30, 2022, By Swasthi
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
Eggless Cupcakes
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Recipe 1 for eggless vanilla cupcakes – makes 6
- ¾ cup all-purpose flour or cake flour
- ½ teaspoon baking powder + 1 pinch (or 1/8 tsp)
- ¼ teaspoon baking soda
- 1 tiny pinch salt
- 6 tablespoons sugar
- 3½ tablespoons melted butter or oil (refer notes)
- ½ cup milk
- ¾ tablespoon vinegar or lemon juice (I use apple vinegar)
- 1 teaspoon vanilla extract
Recipe 2 for eggless chocolate cupcakes – makes 6
- ¾ cup all-purpose flour or cake flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup water
- 40 ml oil (or melted butter) (2¾ tablespoons)
- ½ tablespoon vinegar (or lemon juice)
- ½ tablespoon vanilla extract
Buttercream Frosting – Serves 12
- ½ cup unsalted butter
- 1½ cups confectioners sugar or powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or whipping cream (use only if needed, optional)
Chocolate buttercream frosting – Serves 12
- ¼ cup unsalted butter
- 4 tablespoons cocoa powder
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or whipping cream (use only as needed)
Instructions
- Place the cupcake liners in a muffin tray or ramekins.
- Preheat the oven to 170 C or 340 F for atleast 15 mins.
Making eggless vanilla cupcakes
- Place a sieve over a bowl and sieve flour, baking powder, baking soda and salt. Give a good stir.
- In another large bowl, mix together milk, melted butter, sugar, vanilla and vinegar.
- Then add ½ of the flour mixture to the prepared wet mixture and mix with a whisk just until combined.
- Next add the rest of the flour and gently mix until combined.
- Scoop the batter equally using a small cup or ice cream scooper to 6 cupcake liners.
- Bake them in the center of the oven for 13 to 15 mins. Please adjust the baking time as it differs from each oven. When done a tester or a skewer inserted comes out clean.
- Cool them completely before frosting.
Making Eggless chocolate cupcakes
- Sieve together flour, cocoa, salt & baking soda. Mix with a spoon and set aside.
- In another large mixing bowl, stir together sugar, water, oil, vanilla and vinegar.
- Add half of the flour mixture to the wet mixture and mix with a whisk just until combined.
- Then add the rest of the flour and mix until just combined. Avoid over mixing.
- Divide the batter to 6 cupcake liners using a small cup or a ice cream scooper.
- Bake the cupcakes for 14 o 15 mins or until a skewer inserted comes out clean. Adjust the bake time if needed.
- Cool them completely on a wire rack before frosting.
Making frosting
- Ensure the butter is soft yet cold. Beat it with a paddle attachment in a stand mixer on a medium speed until light, smooth and fluffy. This takes about 3 to 4 minutes depending on the quantity.
- Add vanilla and half of the powdered sugar. Mix on a medium speed and then add the other half of the powdered sugar.
- Continue to beat on a medium high speed until light and fluffy. If the frosting is too thick sprinkle 1 tsp to tbsp milk.
- If making chocolate buttercream, add in the cocoa and (optional) 1 tsp to 1 tbsp milk. Beat on a medium high speed until light and fluffy. If the frosting is too thick, add another tsp of milk and beat.
- The prepared buttercream frosting must be light, smooth and fluffy. (refer pictures below)
- Trim off a small portion of the piping bag to fit in a noozle from inside. Fill the bag only half way. Frost the eggless cupcakes as desired.
Notes
- Nutrition values are for 12 cupcakes with Vanilla buttercream frosting.
- All ingredients to be at room temperature. Do not use cold except mentioned.
- Each recipe makes only 6 cupcakes.
- You can use both the recipes & make 12 marble cupcakes.
- You can double any one of the recipe to make 12 cupcakes.
- I used 1 scoop (ice cream scoop) of batter for each cupcake.
- To make only 6 cupcakes with frosting, cut down the frosting to half. But it is hard to beat too little butter.
- Stand mixer gives the best texture to your frosting. However you can also use a hand mixer.
- More tips on frosting at the end of this post.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Hi my first lot was absolutely fine but when I made second time , when I beat wet mixture it curdled . I don’t know why ?
Hi Kirti,
Yes it is supposed to curdle. Milk and vinegar when mixed together will curdle and this is what produces light cupcakes. Sometimes it won’t curdle because processed milk (homogenized/ & pasteurized) has the ability to delay the process and that happens during the time of baking. Curdled or not, both produce the same end results. So you can ignore that. Hope this helps
I have been looking and trying different recipes for so long – I am so glad that I found this recipe. I made it and it came out perfect. Now to try and make mini cupcakes out of these …
HI, I love your recipes, can I use double this cupcake recipe to make a 8″ round? I really like the taste and texture if this cake
Hi Debbie,
Thank you so much! Yes you can bake a 8 inch cake. I have the recipe here
I would like to make 150 cup cakes
Is there a recipe for this
Hi Tara,
Thank you for trying the recipe. Sorry I couldn’t reply you in time.
Shared these cupcakes with an experienced baker and they were well received. She wants your recipe! Cake is moist and frosting is sweet, fluffy perfection.
I baked exactly 6 of these and they turned out awesome !!!
Only I tried the 1st receipe but added choco nevertheless as in the 2nd receipe baking powder was not mentioned so I thgt that may have been an error.
One request can u suggest what can be done to avoid the typical smell/taste of soda tht sometimes comes from eggless cakes.
You are the best, Swasthi!!
Every n any receipe you share is articulate and yummy. You are my role model.
Thanks Avani,
There is no error in the recipe and it has no baking powder. I have researched about the soda smell a lot. Actually some people are more sensitive to that smell and can feel it more than others. There are a lot of threads and info about it online you may check that. I know that happens only with some brands of baking soda and not using the right kind of vinegar can also be the cause. Vinegar should have minimum 5% acidity so it activates the baking soda well.
Thanks for the reply.
I’m rooting for a good jowar bread recipe. Pls post?
Hi Swasthi. Can I add chopped strawberries to the vanilla cupcake batter? If yes, how many grams of strawberries would be adequate?
Hi Angela,
200 grams would be adequate. Toss them in a tablespoon (or more) flour and fold into the prepared batter. My preferred way is to top the cupcakes/cakes with chopped strawberries like I have done in this eggless strawberry cake
Hi. Can I freeze these and add frosting next time I need it? Thank you.
Hi,
Yes you can freeze them. Cool completely and wrap them in cling wrap. Thaw in refrigerator overnight or on the counter for 1 to 2 hours.
Hello, I have to admit this is the best cake recipe I have tried and it’s so easy to make. I’ve found my perfect eggless recipe. Thanks
How do I measure 3/4 tablespoon please?
Hi,
I need recipe for 1/2 kg cake .I am beginner so I want to try small one….pls help me.
Hi Rashmi,
You can try this eggless chocolate cake
Pls can you tell me measurement in grams
Rashmi, that recipe is already in grams except for cocoa.
Okay? thank you
There are no measurements
Please scroll to find the recipe card for measurements
I tried this recipe and the result is amazing. Everyone in my family loved it. And this is very simple recipe. Thank you for sharing the recipe ?
Hi Aesha
You are welcome! Glad to know they turned out good. Thank you
🙂
What is the difference between cup cakes and muffins ?
Hi Anjali,
Cupcakes are light and usually frosted but muffins are on the denser side and not light. They are mostly served without frosting
Hi, this is an amazing recipe for cupcakes, but I was wondering, if, using the same recipe, I could bake a cake. Specifically, what temperature should the oven be set to, and how long should I bake them for?
– Sanjana
Hi,
I have the same recipes here –
Eggless chocolate cake
Eggless vanilla sponge cake
Hi Swasti, I want to bake cake using the same measurements as of the cup cake above.
Am trying to make small quantities to understand my new oven.
Coming to my question, can I make a cake with the cup cake recipe in 6 inch pan? If yes, will the timing and temperature in the oven be the same as the bigger chocolate eggless cake recipe?
Hi,
Yes you can bake the batter (both the versions) in 6 inch pans. Try out 20 mins or a little longer with the same temperature settings. Today I will be reply your other comments as well. Just got a little busy with the kids’ mid year exams.
Thank you so much swasti very grateful to you for making time amidst your busy schedule please take your time to reply I understand and will wait…
It is simply superb! Do we have to add vinegar or can we replace it with lemon juice diluted with water! Can’t wait to make it! Looks easy and delicious! Q??
Hi Alekhya
Thank you! You can use the same amount of lemon juice, without diluting. Hope you enjoy them.
You have no idea how much you have helped me in baking. Being a baking novice, you are my go to website for not just baking recipes but also for baking queries. After months of many failed attempts with other recipes and having been on the verge of giving up, your butter cake was my first successful attempt and was a huuuuge hit in my family. From then on I have tried almost all the recipes and they have never failed me. I am now expected to bake a cake for each n everyone’s birthday in my family and they feel disappointed if for some reason I am not able to! Lol! Thank you also for the detailed tips for each and every recipe! From the point of giving up, I have come to a point now where I am going to bake my son’s first birthday cake myself next month! Hope all goes well.
Hope you are also doing safe and healthy in these difficult times. Wish you all the best for everything in life!
Hi Maha
Thank you so much for leaving a comment. So glad the recipes were helpful. Great to hear that!
So happy to read this. Thanks again.
Have a wonderful day! Loads of love to the little one!!
🙂
Please mention 1cup measurement in GM’s used in this recipe ?
1 cup is 120 grams. Here for 3/4 cup it comes up to 90 grams.
Cocoa will be around 14 to 15 grams
Really awesome easy to bake tips are very useful Thanks ????
Can you give metric measurements?
Thank you for your wonderful recipe. The cup cakes came out amazing. I added variations by including choco chips, confetti in the batter.
Glad to know Shiivani
Thanks for leaving a comment