Eggless Vanilla Cupcakes

Eggless Vanilla Cupcakes what all I can say about them – moist, fluffy, and super delicious!!! The most perfect eggless vanilla cupcakes ever! These beauties are super light and yum!!

Eggless Vanilla Cupcakes image

If you are looking for soft and fluffy eggless vanilla cupcakes then you have landed at the right page. In search for that perfect eggless cupcakes recipe, I have baked many cupcakes and these gave me the best results. Perfectly baked, light and fluffy – this is my go to recipe for eggless vanilla cupcakes. These cupcakes are prepared with cake flour and topped with a powdered sugar and cream cheese frosting. 

Because of its low protein content I have used cake flour to prepare my cupcakes. Other option would be – use 1 1/4 (one and one fourth cup ) cup + 2 tablespoon of all purpose flour mixed with 2 tablespoon of cornstarch. 

RECIPE DETAIL – I begin the recipe by sifting dry ingredients first – sifting flour with dry ingredients not only keeps the lumps out, it also helps to incorporate air into the flour.

Eggless Vanilla Cupcakes photo

Adding applesauce will give a sweet but not-too-sweet apple-y flavor to these cupcakes. You can find applesauce in the baby food section, that works the best. Applesauce can be substituted with freshly mashed banana puree.

Adjust the sugar if not using a frosting to top these cupcakes. Add an additional 2 tablespoon of sugar  if the batter is not sweet enough. Combine both the dry and wet ingredients and time to fill up the cupcake liners.

Fill the cupcake liners 2/3 (3 tablespoon) of the way with batter.  Give them some room to rise. Bake for 15-20 minutes. Moist and fluffy cupcakes are ready with perfect amount of sweetness. You can enjoy them as is as they taste amazing without any icing. Unwrap the cover and reveal the inside beauty. Great flavor and texture!!

Eggless vanilla cupcakes picture

Baking cupcakes can be tricky at times. Many questions poured in at my old site regarding sunken cupcakes- commonly asked question was – Inside the oven my cupcake were rising beautifully and as soon as I took them out they deflated, why? Believe me you are not alone, I have also been there.

At times my cupcakes have overflowed or the center part has caved in making it look like a sunken ship 🙁 or it came out too soft and gooey that the cupcakes disintegrated while people were eating it- making it a total blooper! 

Eggless vanilla cupcakes image


  • Don’t over beat the batter- it causes too much air to get into the batter and the air then collapses making your cupcakes sink in the center.
  • Opening the door- Checking again and again on how your cupcakes are doing in the early stages of baking can cause the cupcakes to sink. Keep that door closed!
  • Rising agents – Make sure your baking powder and/or soda are not too old.
  • Toothpick test alone is not enough, do the finger press test in the oven. Press the center of the cupcake gently with your finger and if it springs back right away means your cupcakes are perfectly baked, if not it means cupcakes needs couple of more minutes in the oven.

Eggless Vanilla Cupcakes image

If you choose to top your cupcakes with frosting – follow the step by step guide below on how to decorate cupcakes. This creamy and not-too-sweet, cream cheese frosting was truly the best frosting for these cupcakes!! This valentine do give these cuties a try and go ahead and indulge yourself!!

Updated – 1/4/16 – This is my fail-proof tested and tried recipe.  I have played around with buttermilk, yogurt and sour cream and the ingredients mentioned below gave me perfect results. From what I believe, some ingredients in the recipes should never be altered. And when it comes to eggless baking, just let them be. 

Also try other eggless cakes – Eggless Butterscotch cupcakesEggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakesEggless Box mix cakeEggless Pineapple pastry , Eggless Cake recipeEggless Vanilla cupcakesEggless crumble cookie cake.

Looking for eggless cookies – Oatmeal- raisin cookies, Cherry topped cookies, Tutti frutti cookies,Nan Khatai, Coconut cookies.

Eggless vanilla cupcakes picture

Eggless Vanilla Cupcakes
Votes: 100
Rating: 3.96
Rate this recipe!
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Eggless Vanilla Cupcakes - moist, fluffy, and super delicious! The most perfect vanilla cupcakes ever! These beauties are super light and yum!!
Servings Prep Time
Cook Time
18 - 20 MINUTES
Servings Prep Time
Cook Time
18 - 20 MINUTES
Eggless Vanilla Cupcakes
Votes: 100
Rating: 3.96
Rate this recipe!
Print Recipe
Eggless Vanilla Cupcakes - moist, fluffy, and super delicious! The most perfect vanilla cupcakes ever! These beauties are super light and yum!!
Servings Prep Time
Cook Time
18 - 20 MINUTES
Servings Prep Time
Cook Time
18 - 20 MINUTES
  • 1-1/2 cup Cake flour
  • 1/2 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • A pinch of Salt
  • 1-1/4 cup Unsweetened applesauce
  • 1/2 cup Unsalted Butter
  • 1/2 cup Sugar
  • 1/2 cup Milk (milk is added to adjust thickness of the batter)
  • 2 teaspoon Vanilla essence
  • 1/2 cup Unsalted Butter
  • 1/2 - 3/4 cup Cream Cheese
  • 2 cups Powdered Sugar
  • 2 teaspoon Vanilla essence
  • 2 teaspoon Unsweetened cocoa powder
  1. Before we begin let's assemble all our ingredients. Preheat the oven to 350 degree F.
  2. Sift the dry ingredients first. Sifting flour with dry ingredients not only keeps the lumps out, it also helps to incorporate air into the flour. Mix all the dry ingredients one by one.
  3. Get rid of all the lumps by pressing them against the strainer. Set it aside. Time to prepare the wet ingredients. Using a blender/hand blender cream butter and sugar together. Fold in applesauce.. FOLD IT IN - DO NOT WHISK.
  4. Add the sifted dry ingredients to the wet ingredients and mix using a spatula. It will look like a creamy and smooth mixture.
  5. Line the muffin pan with cupcake liners.
  6. Fill your cupcake liners 1/2 to 2/3 full. Don't overfill them.
  7. Cupcake liners 2/3 filled.
  8. A much closer look.
  9. Place them in the heated oven for 15-20 minutes. For me it was 18 minutes.
  10. Once baked take them out and allow them to cool down completely.
  11. Perfectly baked cupcake.
  12. Let's do our toothpick test. Insert a toothpick in the center of the cupcake.
  13. If it comes out clean, cupcake is ready.
  14. Allow it to cool, before unwrapping the liner.
  15. Enjoy as is or get ready to prepare its frosting.
  1. In a mixer combine all the ingredients and whisk them till they are fully blended and creamy.
  2. Creamy and delicious frosting for cupcakes is ready.
  3. Using a icing decorating tip of your choice begin decorating your cupcakes.
  4. Before you begin, squeeze some of the frosting out - squeezing will release all the air trapped inside the bag.
  5. Hold bag at 45° angle and lightly press tip against the cupcake. Squeeze a small circle of frosting on the cupcake and by applying a firm pressure squeeze out a large ball of frosting making it a base.
  6. Maintain a steady pressure and keep moving your tip in a continuous circular -with the tip still buried in frosting.
  7. Keep squeezing and moving your hand in circular motion to form that swirled look.
  8. Gradually raise the tip, giving it that spiky tip.
  9. Decorate as you please.
  10. Share it among family or friends or NONE 🙂 go ahead and indulge yourself!!
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139 Responses

  1. Ashwini says:

    Hi Ruchi,

    Thanks for replying. I have tried this technique but the powdered sugar did not melt and the frosting tested sandy. I tried the buttercream frosting with boiled flour technique as well, but I somehow don’t like that buttery taste. So i was trying to find a tastier frosting which will have the same consistency.

    • Ruchi says:

      Ashwini, there are two reasons for a grainy frosting.
      1. if the ingredients were not at room temperature.
      2. and how long the mixture was whipped? If the process was rushed through, frosting will be grainy.
      The best way to fix a grainy buttercream frosting is to place a warm towel underneath the frosting bowl and beat on medium speed until the frosting becomes creamy in consistency. I am working on a frosting recipe for Halloween and will post in a couple of days.

  2. Navya says:

    Hello, this is by far the best recipe I have come across but I just wanted to know how to make this in a microwave. if you could please help me out

  3. Niki says:

    Hi Ruchi,
    Planning to make these with my son tomorrow. Just had a quick question-in your picture of the cupcake ingredients, the butter looks melted. So can we cream sugar with melted butter? Or did u just use butter at room temperature?? Please clarify. Thanks.

  4. herbyjames says:

    Hi Ruchi,
    These look great! We are baking them with kids tomorrow/ Two questions how did you come up with the quantity of 15. I ask because all my cupcake pans are quantities of 2 (6, 8, 12, 48). I assume that you leave a “cup” empty? could you adjust it for multiples of two? Also when my friend sent the ingredient list I was confused about some quantities (3 1/5 C sugar, 12.8 t vanilla) I then saw the converter at the bottom of the recipe and that she had “adjusted the recipe to fit my 24 cup mini cupcake pans. Is there any kind of converter out there for standard baking measurements?

    • Ruchi says:

      Thank for stopping by Herby James. I too have the same cupcake pans that bake 6,12 or 18 cupcakes.
      This recipe bakes 15 cupcakes and they were baked in a cupcake pan of 12 and for the rest 3, silicone molds were used.
      Unfortunately with my recipe converter, recipes can be doubled or reduced in half. For example this recipe can be doubled to 30 cupcakes but not 24. Sorry about that!
      Feel free to email me if you have any other questions! Happy Baking!!

  5. May says:

    Hi I want to make cupcakes for my 1 year old son with this recipe. Can I reduce the amount of sugar? thanks!

    • Ruchi says:

      Reducing sugar will have a great effect on the cupcakes – taste and texture will be affected.
      Try using sweetened applesauce to balance the sweetness, without compromising the taste, or consistency of the cupcakes. Would love to hear back from you. 🙂

  6. Gayatri says:

    Hi ruchi, what to use instead of applesauce ?

  7. pratibha says:

    Hello Ruchi,

    I desperately wanna try cupcakes for my daughter’s 3rd birthday and trust me I am as scared n nervous as a child would be. I have never made any cupcakes before. Going through this site has given me half the confidence, the other half would be after they come out atleast presentable. I just have a few queries:
    1. substitute for applesauce.
    2. my family is a strict maida no no. they only like cake from wheat flour which i have tried before. Can the same be done in this. we have homemade butter so i can use that loads but just the confusion of flour.


    • Ruchi says:

      Thanks Pratibha for your kind words. Archana, I have played around with many ingredients and one that gave me perfect results are listed in the recipe. You can substitute applesauce with eggs.
      Substituting maida with wheat flour will require a lot of adjustments in this recipe and without experimenting I can’t comment on the results. Sorry about that!

      Please visit this link for other eggless cupcakes –

  8. Archana says:

    Hi ruchi tried yr vanilla cup cake recipe. Cup cakes was soft but inside it I found very atta(uncooked) type inside. Banana flavour is very domainating .I have used sunflower oil in place of butter.

    • Ruchi says:

      Thanks for trying the recipe Archana. So sorry to hear that this recipe didn’t work for you. How much banana did you use?
      This recipe requires creaming of butter and sugar together and creaming is what aerates the fat that results in light and fluffy cupcakes. Oil fails to do that and the end results is – sticky cupcakes! Hope it answers your query.

  9. Archana says:

    Can I use condense milk in place of apple sauce what will be the quantity. Plz tell us how to make apple sauce. Thanks

    • Ruchi says:

      Thanks for stopping by Archana! I have not tried this recipe with condensed milk so can’t comment on the texture.

      To make applesauce at home –
      In a pan add finely chopped 4-5 apples without skin. To it add 1/2 cup water, 1 teaspoon lemon juice, a pinch of salt and 3 – 4 tablespoon sugar. Boil until apples are soft and mushy. Take it off the flame and puree in a mixer. Homemade applesauce is ready. Feel free to substitute sugar with honey. Add honey once the boiled apples are cooled.

      • Archana says:

        Thanks Ruchi if i want to try condense milk what would be the ratio 1-1/4 cup

        • Ruchi says:

          Archana, I have played around with many ingredients and one that gave me perfect results are listed in the recipe. You can substitute applesauce with mashed banana.
          Substituting applesauce with condensed milk will require a lot of adjustments in this recipe (sugar + liquid) and without experimenting I can’t comment on the results. Sorry about that!

          Please visit this link for other eggless cupcakes –

  10. Pooja Lulla says:

    Tried cup cakes for the first time with ur recipe n they were just wow..Thanks for sharing

  11. Tanya gupta says:

    Hey Ruchi, nice recipe. Can i replace applesauce with banana puree? Alsi, i get amul butter here which is slightly salted. Can i use it instead of the unsalted one?

  12. Ankita says:

    Just a question can I use cocoa powder instead of applesauce n if I use cocoa powder what other liquid should be increased thxx.. 🙂

  13. Hannah says:

    Hi !!

    Just wondering what you mean by this ?? – NOTE – applesauce adjusted from 1/2 cup to 1- 1/4 cup and milk was adjusted to 1/2 cup (milk is added to adjust thickness of the batter).

    Thank you

    • Ruchi says:

      Oops! so sorry for the confusion, Hannah. When the recipe was published last year, my ingredient section had some issue so had to update the following information in the “METHOD” section. Will take care of this, please ignore and continue with the recipe. Thanks again for pointing that out. 🙂

  14. Rupali says:

    IT looks super fab.. very nice recipe

  15. Shubha says:

    First time here, loved this eggless vanilla cakes..You have explained the recipe so well with great tips and great pics:)

  16. Sophie says:

    This didn’t work for me sadly… The were sticky and oily inside and flat when they came out, looked great and rose when they were cooking, the only thing I changed was I used a sunflower dairy free version of butter…

    • RK says:

      Thanks for trying the recipe Sophie. So sorry to hear that this recipe didn’t work for you. This recipe uses 1/2 cup of unsalted butter and replacing it with dairy free version is what caused it to fail. Butter is the main ingredient in baking (unless stated). Creaming of butter with granulated sugar is what aerates the fat that results in light and fluffy cupcakes. Dairy free butter fails to do so. Dairy free butter works best in recipes that uses liquid sugars like honey or maple syrup. Hope that helps!

      • Sophie says:

        Hey thanks for your reply I only just checked back now, I did try it with less apple sauce I think it was about 1/4 cup and sunflower oil I can’t remember if I adjusted the amount of flour but that ended up working out for me O can’t remember exactly I should have written it down when I had success as I tried a couple of changes, thanks again…..

        • Ruchi says:

          So happy to hear that after a few adjustments the recipe finally worked for you. Thanks Sophie for sharing your experience with me. 🙂

  17. Aaryaman says:

    you guessed my mind! I wanted applesauce in my cupcakes and i got it!

  18. Harsha says:

    Thanks for sharing. I’m a little confused when you say 1-1/4- does that mean 1.25? Or 1 ‘minus’ 1/4 ?
    Just want to make sure I’m using the right amount of ingredients ..

  19. Pihu says:

    I wonder how much effort you must have put into to make such a excellent and informative blog. Beyond words….descriptive and so fun to go through all the images. It is like seeing a video in pause format. Thanks for all the hard work. I tried your cupcakes and they were very good. My family loved it. Thanks!!

    • RK says:

      Thanks for your wonderful feedback Pihu, that’s so sweet of you!! Glad to hear that your are enjoying my blog and recipes!!

  20. Yogita says:

    I searched the web for eggless cakes and cookies and landed on your blog!! Wonderfully crafted and each and every detail is presented well. Truly appreciate it. I made your vanilla cupcakes and they came out so well. Made homemade applesauce and followed the exact recipe. My family loved your vanilla cupcakes. Thanks for sharing!!

    • RK says:

      Thanks for your wonderful feedback. Glad to hear that you are enjoying my blog and recipes! Thanks for trying it out. 🙂

  21. Alka says:

    Fantastic recipe. This was on my list for quite some time and turned out soft and fluffy. Will be making it more often. Thanks Ruchi

  22. Revathy says:

    Big shout out to you Ruchi……My kids loved it!! Thanks for your steps they were really helpful. Have made 3 batch of cupcakes since I first tried it. Very moist cupcakes!!

  23. Eli says:

    Can I use coconut milk instead of regular milk?

    • RK says:

      Thanks for stopping by Eli. Yes, you can. I have substituted regular milk with coconut milk while baking, and haven’t faced any problem.

  24. Gauri Tahmankar says:

    Hi Ruchi,
    To try out first time muffins can I skip the toppings.

    I don’t have apple sauce. What to do?

    vannila cake turned out very nice. Thanks for ur suggestions.

    • RK says:

      You are welcome dear. 🙂 Glad to hear that you liked the Eggless Vanilla cake recipe. Yes, you can skip the toppings. Use 1-1/4 cup pureed banana instead. Take 2 banana, add 3 tablespoon water and puree it. Measure 1-1/4 cup and use that for the recipe.

  25. Dan says:

    Finally nailed it, too good and beautiful brown color. Tastes great and great texture. On my files forever. Thanks for sharing!!

  26. priya kulkarni says:


  27. Paru shah says:

    Corn starch &corn flour r same things?

    • RK says:

      Yes. Cornstarch and corn flour are the same. No difference – depends on which country you are in. One reason for the confusion between cornstarch and corn flour is that-
      In USA, it’s referred to as cornstarch and in the UK (and other countries)cornstarch is referred to as corn flour- Just another name for exactly the same thing.
      To be sure, cornstarch is a very finely milled, smooth, white powder.
      On the other hand if the packet says CORN FLOUR and the flour is coarse, like sand and is gritty, it’s corn meal a.k.a. Makkai ka atta – Not to be used for cakes.Hope that helps!!

  28. Trupti says:

    Nice cake give some chocolate cake recipes for pressure cooker

  29. sharawati says:

    The sugar mentioned in the recipe is granulated sugar or powdered sugar?

  30. Anshi says:

    Great!! Will definitely try to make these…eggless cupcakes…Thank you for sharing

  31. Vanessa says:

    Hello, RK. I tried these cupcakes but I used regular flour and used sour cream instead of applesauce because I didn’t have any. I had to add much more milk than was recommended to make it even able to stir. It was very thick, more like a muffin batter. I haven’t taken them out of the oven yet, but I’m wondering…is it because I used regular flour? Or was it the sour cream? So bummed out because yours look so good and I didn’t have eggs OR applesauce on hand! 🙁

    • Vanessa says:

      Update!!! They came out more like biscuit/muffins. Reminded me of a softer version of KFC biscuits. Delicious with butter and a bit of honey though! But nowhere near cake consistency and I followed your instructions perfectly except I substituted sour cream for applesauce!

    • RK says:

      Hello Vanessa,

      Sorry to hear about that. This is my fail proof recipe and has never disappointed me. Let’s walk through the whole process.
      1. I have not tried this recipe with regular flour. If making an eggless cake, I use cake flour as cake flour makes a much lighter cake.
      2. Did you use 1-1/4 cup (1.25 cups) of sour cream? If yes, it was too much. That means this cake was sour cream based. Sour cream cakes will have more of a denser chewier texture than those prepared with applesauce.
      3. This is my most experimented recipe and I have played around with buttermilk, yogurt and sour cream and the ingredients mentioned in the recipe gave me perfect results. From what I believe, some ingredients in the recipes should not be altered. And when it comes to baking, just let them be. 🙂

      Hope that answers your query!! Feel free to email me if you have any more questions!!

      • Vanessa says:

        I used about 1 cup of sour cream. But yes, it was dense. As I stated before, more like a buttermilk biscuit cupcake! Haha! It was delicious though. I will try applesauce next time. If I were to use sour cream again how much would you recommend? Should I have added more milk instead? Hmmmmmm. I know it’s not your recipe that made this happen, I know it was my own fault but I just love experimenting! Hehe. 😉

        • RK says:

          Vanessa, I am sorry but will not be able to help you much here as I have not experimented with sour cream. I have to try this combination to comment on the outcome of cupcakes. I am sorry dear. 🙂 Btw, I really like your positive approach. When it comes to baking, I too have the same attitude – keep experimenting until I have a perfect cupcake/cake recipe. 🙂

  32. Karen says:

    This recipe is the best one. This is my third try and I am so very impressed. Every time amazing results and beautifully baked cupcakes. Thanks and love from Karen

  33. Tulsi patel says:

    Hi ruchi

    I tried baking but they sunk. i whisked the buttermilk into the sugar and butter cream. Then mixed with dry ingrediants but it was quite thick. I added extra milk.

    Any advice?



    • RK says:

      So sorry to hear about that.This is my fail-proof recipe and have made many times without any issue. But before jumping to conclusions, can you walk me through the whole process and then I can comment on what went wrong?
      1. How much extra milk did you add?
      2. Did the cupcakes rise during baking and settled, when taken out of the oven?
      3. Are they soft and still eatable?

  34. Tulsi patel says:

    Hi ruchi

    Thanks for reply.
    Can I use sweetened apple sauce or not really ?



  35. Tulsi patel says:


    I have never baked Eggless before
    I wanted to change apple sauce for buttermilk as it is available in the suppermark.

    Do you whisk in the buttermilk or fold it in?
    Also does it mean I need to leave out the milk and it will be too thin?



    • RK says:

      If replacing applesauce with buttermilk, than whisk it along with the batter. Besides that nothing changes in the recipe. Hope that answers your query. Happy Baking Tulsi. 🙂

      • Tulsi patel says:

        Thanks so much. How much do I need for the recipe above. I saw a few post below. One said 1.5 cups and one said 1.25 cups. Sorry novice baker. Xx

        • Tulsi patel says:

          Hi ruchi

          Also I was going to try baking with apple sauce and someone said it was more moist than buttermilk

          In UK I can’t seem to see am that are unsweetened. What do you recommend?

          Should I reduce sugar quantity. I was going to use sainsbury apple sauce and there are available



        • RK says:

          No worries Tulsi. Please follow the measurements that are listed in the ingredients section.

  36. Pipli says:

    Please suggest how to modify the ingredients for a 6 inch round cake pan and a 10 inch round cake pan..

    • RK says:

      A 6 inch round cake pan has a volume of 4 cups. This recipe makes 3 cups of batter so you are all set. No need to adjust ingredients.
      A 10 inch round cake pan has a volume of 11 cups – so for this you need to double the recipe, that will make 9 cups of batter. Hope that answers your query.

  37. Christina says:

    Hello, I’m wanting to make this as a 13×9 cake for my daughter’s birthday, would I just keep the measurements the same?

    • RK says:

      Christina, for a 13 x 9 cake, you may need to double the recipe and bake it longer. Bake for approximately 25 – 30 minutes at the same temperature as mentioned in the recipe.

  38. Pipli says:

    Can I make eggless swiss roll with the same recipe?

  39. Varsha says:

    This recipe I was longing to try for so long and finally I did last weekend. Cupckaes are very fluffy and soft. My kids thank you and I am looking for some M&M cookies from your end. Please can you post that sometime soon.

    • RK says:

      Thanks for trying the recipe Varsha. Glad to hear that your kids loved the cupcakes as much as mine do. You request is on my files and will try to accommodate it as soon as I can. 🙂

  40. Pipli says:

    Can I bake this entire recipe in 8 inch round pan or I have to decrease the amount? Please suggest measurements for that.. 🙂

  41. veena jain says:

    eggless cup cake recipy is very nice &izzy.thank u very much.

  42. Manisha says:

    Can I use oil instead of butter

    • RK says:

      I wouldn’t suggest that. Creaming of butter with granulated sugar is what aerates the fat that results in light and fluffy cupcakes. Oil fails to do so. Hope that helps!

  43. Kim says:

    Okay, these cupcakes are just PERFECT. And on top, the frosting, cream cheese frosting.. are you kidding me.. you totally nailed it!! Tried it today with applesauce and hmm..yumm.. totally needed that. Pinned and saved for more future baking!

  44. surabhi says:

    what is the composition of cake flour? is it all purpose flour along with cornflour?

  45. Priyanka Bhardwaj says:

    Hi ruchi thanks for the recipe …
    I just wants to can I use all purpose flour instead of cake flour .is result will be same or something different. Can you pls let me know the temperature in degree Celsius &durations as well.

    • RK says:

      Thanks for stopping by Priyanka. Cake flour has a lower protein content and makes these cupcakes softer. If you are substituting it with all purpose flour, the results may not exactly be the same. As stated in the recipe bake the cupcakes @350 degree F for 15- 20 minutes. If you have any other queries feel free to contact me.

  46. Paula says:

    Whoah this blog is magnificent i love reading all your posts. Lot of us are looking for such a help in cooking. Where we can relate to a step not just read the recipe and assume how it will shape up. I am going to try these cupcakes. Looks delicious. Thank You Ruchi!! Keep up the great work!

  47. Nicole says:

    Thank you for reasponding to me so quickly. I would also like to know if by using the ener-g egg replacer if the recipe would stay the same and would the baking soda,baking powder,or cake flour effect it in anyway ? Also i dont like chocolate so would the frosting taste good without the coca powder and just vanilla ?

    • RK says:

      Nicole, you can leave out baking powder and use 3 teaspoon of egg replacer mixed with 4 tablespoon warm water. Despite this, you MIGHT need to adjust liquid quantity in the recipe to get a thick consistency of the batter.(as shown in picture 6)
      Hope that helps!
      Regarding the eggless vanilla cupcake frosting – you can skip cocoa powder, it’s absolutely fine. Keep me posted and good luck! 🙂

  48. Nicole says:

    Hi I would like to know if i could used ener-g egg replacer instead of apple sauce .

  49. Mom's baking addiction says:

    I’ve been on a quest to find a good eggless cupcake recipe as my oldest son playmate has an egg allergy and I my heart breaks to see all the rest of the kids munching on cupcakes I made while he cannot eat those cupcakes made with eggs. Searched for eggless cupcakes and I found your website. Tried these and they were amazingly delicious, beats the egg one. Now I can take cupcakes to my kids play dates guilt free. Thanks honey!

    • RK says:

      Thanks for trying out the recipe and sharing your experience with me. I am glad you found something of your liking. Will see you around on the blog! 🙂

  50. Pavitra says:

    After a lot of ifs and buts I made this recipe. I had tried so many cakes but all failed. Finally I made this and was a hit! Very spongy and soft.My mother in law loved it! Thanks for sharing Ruchi. I am really happy I tried this. Next time going to try with buttermilk instead of applesauce.

  51. Nila says:

    A bit confused. I cant use applesauce as allergic to fruits so i replace the applesauce with buttermilk 1 1/2 cups? All else remains same including milk? Thanks!

    • RK says:

      Thanks for stopping by Nila! Replace applesauce with buttermilk and rest of the recipe remains exactly the same including milk. Hope that helps!

  52. Maddy says:

    I loved the flavor of these cupcakes and they baked up beautifully, spongy and very light. It was my first time baking cupcakes and after going through all your reviews I thought of trying my hands on it and these were really simple. It was a huge hit with everyone in my family. Thanks for this simple step by step recipe,

  53. Salina says:

    Great! great recipe. Wow eggless cupcakes and that to so so moist. Tried with applesauce and with buttermilk. I have to say applesauce one’s are extra moist but have a apple aftertaste, that leaves a nice taste in your mouth. Buttermilk ones are moist but have no taste. Both are equally good. Thanks Ruchi for sharing such easy recipe.

  54. C Cooke says:

    These cupcakes look wonderful! Am I right in thinking that if I were to substitute the apple sauce for buttermilk in this recipe, I would need 1 -1/4 cups of buttermilk. Also would I omit the baking soda or powder? Would you up the sugar quantity?
    Thank you!

    • RK says:

      Thanks for stopping by! Yes, you got it right you can substitute applesauce for buttermilk. But rest of the recipe stays the same, baking soda and baking powder quantity remains the same. These cupcakes had 1/4 cup of sugar which was on the low side as I had finished them off with icing which took care of the sweetness part. I would suggest adding 1/2 cup of sugar instead of 1/4 cup and that will balance the sugar level.


  55. Soumya Agrawal says:

    Eggless Vanilla Cupcakes what to say one word SUPER DELICIOUS RECIPE. Made it with buttermilk and so moist and fluffy. divided the batch and added freshly pureed applesauce to one batch and buttermilk to other. Applesauce had that aftertaste but very tasty and buttermilk had no flavor and super yum. Please post eggless blueberry cupcakes recipe.

    Also tried your eggless cake from scratch, it takes a lot of time to bake but end results are tooooooooooo good. So crusty and mosit-yyyy. You are my new eggless baking queen. Presentation is beyond words, I am speechless, am I? Can’t stop talking about my baking success. Thanks a ton!!

  56. Tbkat says:

    Can you not put applesauce in the cupcake at all.

  57. divya jain says:

    Hi ruchi can I replace it with yogurt with milk and vinegar

  58. divya jain says:

    Loveyour cupcakes,.,.,, can u tell me alte rnative. Solution for aplesauce

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