These are super moist, spongy, rich, and purely decadent portions of heavenly bliss. The name Eggless Marble Cupcakes itself emanates ecstasy! If you love vanilla and chocolate flavors and are indecisive over their selection, this fabulous eggless marble cupcakes recipe will surely delight you.
Prepare them for your next weekend party, potluck, or your kids’ play dates, and please your guests with your beautiful creations.
Eggless Marble Cupcakes
This recipe of Eggless Marble Cupcakes creates a marble-like appearance, therefore the name Marble Cupcake. We prepare two kinds of batters, namely vanilla and chocolate, and pair them together to form this delicious recipe.
The base of these cupcakes is mainly vanilla with streaks of chocolate that produce an impeccable appearance and a fascinating flavoring.
These amazing beauties are topped with homemade Nutella Buttercream frosting to make them a pure indulgence.
You don’t need to find an occasion or a celebration to bake these little treats of happiness. Just like my other eggless bakes —
These Egg-free marble cupcakes can be a divine indulgence over breakfast, a delicious mid-afternoon treat, or a quick grab on the go!
Plus, these light and flavorful marble cupcakes are incredibly easy and quick little marvels that make their way to the table within minutes.
Reasons You’ll ♡ Eggless Marble Cupcakes
You will love every bite of these decadent cupcakes and just cannot stop at one. However, the other reasons that may fancy you are —
- Simple and easy recipe
- Soft, fluffy, and wonderful texture
- A more natural way to keep a tab on your portion control
- Kid-friendly and versatile
- Get to taste the best of both worlds — vanilla and chocolate flavors!
The excellent combination of vanilla and chocolate flavors and the perfect melt-in-your-mouth texture of these marble cupcakes make them a great choice to please kids and adults alike.
Eggless Marble Cupcakes Ingredient List
Flour — These cupcakes use all-purpose flour as the base ingredient that gives them structure. Ensure that the all-purpose flour is fresh, as it yields the best cupcakes.
Baking Powder/ Baking Soda — This is added for aerating the cake batter. An aerated batter produces the most fluffy and soft Marble cupcakes with a melt-in-your-mouth texture.
Salt — Balances the sweetness and flavors of the cupcakes and helps enhance the recipe’s taste.
Oil — Lends moistness to the cupcakes, without which the cake would feel dry and crumbly.
Sugar — Used as a sweetener in the batter, and powdered sugar is added to the frosting to enhance its flavor.
Essence — When added to the batter, Vanilla essence lends it a wonderful fruity flavor. A few drops added to the frosting make it taste just amazing!
Milk — Used in the recipe to make buttermilk (on mixing with vinegar) that adds moisture to the batter, which helps the cake to retain its moistness and texture. Milk is also used in the recipe for preparing the chocolate batter.
Vinegar — It is used in the recipe to produce buttermilk by combining it with milk.
Cocoa Powder — This eggless marble cupcake is made with a combination of vanilla and chocolate flavors. The cocoa powder creates the chocolate part of the recipe.
Butter — It renders the creaminess and buttery texture to the buttercream frosting. You can use unsalted butter here, but salted ones can also be used. If you are using salted butter, avoid adding salt to the frosting; otherwise, the saltiness will overshadow the sweetness and other flavors.
Nutella — Used in the recipe for creating the yummy buttercream Nutella frosting. It also lends a beautiful brown hue to the frosting.
Whipped cream — Full-fat whipping cream is used for preparing the creamiest frosting for these little beauties of vanilla and chocolate flavors.
Flaxseed Meal — Milled/ ground flaxseed, also called flaxseed meal, is used in the recipe in place of eggs. This forms a beautiful vegan substitute for the eggs.
Water — Used in the recipe to make the flaxseed egg. Flaxseed meal is mixed with water to form a gelatinous substance known as the flaxseed meal.
Recipe Tips and Variations
Use of buttermilk — Buttermilk is an essential ingredient for this eggless marble cupcake. Being acidic, it tenderizes the gluten in the batter, and this helps to make the cupcakes soft and super spongy.
Measure ingredients precisely — Accurate measurement of the ingredients defines the success of the cupcakes. So, follow the instructions carefully, and most importantly, begin the recipe with the correct measurements of the ingredients.
Use fresh ingredients — Fresh ingredients make the best tasting recipes, so always go for ingredients that are within their shelf life.
Baking at the correct temperature — Just as measuring the ingredients is very important, so is the process and duration of baking the Marble cupcakes. If the oven temperature is set at a higher level than required/ mentioned, your cupcakes may burn or get heavily cooked, and if the temperature is set lower than required, your cake may be undercooked. So, follow the exact temperature mentioned in the recipe for the perfectly moist and well-baked cake.
Over-mixing or under-mixing — Over-mixing the batter results in an over-aerated batter which creates heavy textured and dense cakes. On the other hand, under-mixing will also give results similar to over-mixing. Therefore, it is essential to hit the middle ground and mix the ingredients until they are just well-combined.
Release the trapped air — The trapped air creates air pockets in the batter, causing an uneven textured cupcake. It is good to tap the pan on the counter a couple of times before placing it in the oven to release the trapped air. This ensures smooth, finished eggless marbled cupcakes.
The important test — It is important to confirm the cupcake’s doneness after baking it for the recommended time. For this, insert a toothpick or a wooden skewer in the middle of the cake, and if it comes out dry and clean, this indicates that there is no excess moisture remaining in the cupcake and the crumb has completely set.
Keep patience when baking — Once set to the instructed timing for baking, do not get tempted to open the door to check the progress. Keep patience until the cupcakes are baked. Constant oven door opening will let the heat escape, and the temperature change may bring a difference to the baking.
Whisk the ingredients gently — A rapid whisking will not let the air get trapped in the batter (aeration). When the batter doesn’t get aerated, it will not rise properly. Therefore, for the perfectly puffing eggless marble cupcakes, avoid whisking the batter briskly.
Cooling the cupcakes — Let the cupcakes cool in the cake pan for about 8 to 10 minutes, following which, remove them from the pan and let them rest on the cooling rack.
Frosting follows cooling — Cool the marble cupcakes completely before frosting them because any warmth left in the cupcakes will let the frosting melt, ruining the entire creation.
Filling the cupcake liners — As a thumb rule, fill the cupcake liners 2/3rd and leave the rest of the space for the batter to rise. This is an essential trick to remember.
Proper storing to prevent them from drying — You can make these eggless marble cupcakes in advance and store them to be served later. Store the unfrosted cupcakes in an airtight container at room temperature while wrapped tightly with a cling sheet.
Let me know what you think!
This recipe is sure to appeal to you if you are an ardent lover of both vanilla and chocolate flavors. The chocolate streaks in the cake will entice you, and the intoxicating aroma promises to take over you completely!
Then are you ready to prepare this heavenly recipe? If so, join me in the instructions below and raise a toast to your successful baking!
Should you make these Eggless Marble Cupcakes, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES, TRY THESE-
Follow Step-by-step instructions to make the Best Eggless Marble Cupcakes
Eggless Marble Cupcakes
INGREDIENTS
VANILLA BATTER – DRY INGREDIENTS
- 1½ cup All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- A pinch of Salt
FLAXSEED EGG – VEGETARIAN
- ½ tablespoon Flaxseed meal
- 1½ tablespoons Water
WET INGREDIENTS
- ½ cup Oil
- 1 cup Sugar
- 1 teaspoon Vanilla essence
- 1 cup + 1 tablespoon Milk
- 1 tablespoon Vinegar
FOR CHOCOLATE BATTER – Mix this with ¾ cup of vanilla batter
- 3 tablespoons Cocoa powder
- 3 tablespoons Milk for chocolate batter
NUTELLA BUTTERCREAM FROSTING
- ½ cup Butter
- 1 cup Powdered Sugar
- ½ cup Nutella
- A pinch of Salt
- 3 tablespoons Homemade Whipped cream
- ½ teaspoon Vanilla essence
INSTRUCTIONS
PREP – UP
- Preheat the oven to @325 degrees F. Prepare your cupcake/muffin pan with cupcake liners.
- Combine milk and vinegar in a bowl. Stir it well and let it rest for 15 minutes. There you have it – your very own homemade buttermilk.Tip — Buttermilk is a must for this recipe as it creates a slightly acidic batter that reacts with baking soda to form a beautifully moist and tender crumb.
- Let’s make a flaxseed egg –Combine water and flaxseed in a bowl.
- Mix and set it aside for 15 minutes to thicken. This is your flaxseed egg. Add it to the recipes as an alternative to 1 egg.
VANILLA BATTER
- Sift the dry ingredients through a sieve. Set it aside. Tip — Sifting dry ingredients helps to aerate the mixture, which is essential for the batter to rise correctly while baking. Sifting also ensures your batter is lump-free.
- Combine oil and sugar in a large bowl. Mix until well combined. It will take about 2-3 minutes to blend everything together.
- Add flaxseed egg. Now, slowly add the dry ingredients to the wet ingredients alternating dry ingredients with buttermilk. Whisk until just combined.
- Scrape the bottom and sides of the mixing bowl with a spatula to ensure everything is thoroughly blended.
- The consistency of the batter should be flowing.
CHOCOLATE BATTER
- Combine cocoa powder and milk in a bowl. Stir until combined and your batter is lump-free.
- Now add ¾ cup of vanilla batter to this chocolate mix. Mix until combined.
- Fill the batter in two separate cones.
- Fill the prepared cupcake liners with approximately ¼ cup of vanilla batter. Pour the chocolate batter on top of the vanilla batter until evenly distributed between all cupcake liners. Swirl the chocolate into the vanilla batter a few times using a butter knife or a toothpick.
- Bake the marble cupcakes in a preheated oven for 18-20 minutes or until the toothpick inserted in the middle of the cupcakes comes back clean with just a few crumbs attached.Tip — Depending on your oven, it may take longer or less to bake these cupcakes.
- Allow them to cool in the pan for a couple of minutes, and then remove the cupcakes from the cavity to cool completely on a wire rack.
- If you like them frosted, pipe the completely cooled beautiful cupcakes with Nutella frosting, and enjoy!
BUTTERCREAM NUTELLA FROSTING
- While the cupcakes are cooling, let's start with the frosting. Combine softened butter, powdered sugar, Nutella, salt, whipped cream, and vanilla essence in a bowl.
- Beat the frosting until it forms stiff peaks, and the frosting is smooth and creamy.
- Prepare a piping bag and fill it with the Nutella frosting and frost the delicious eggless marble cupcakes.
- Top with your favorite sprinkles, and enjoy!
RECIPE NOTES
Frequently Asked Questions
What is a flaxseed meal? Flaxseed meal is the ground or milled form of flaxseeds. They are available as golden or brown flaxseeds, but the latter is more readily available in supermarkets and grocery stores. What is a flaxseed egg? Is it vegan? Flaxseed egg is simply a mixture of flaxseed meal and water. In combination with water, the flaxseed meal turns into a gelatinous kind of substance, very similar to the egg white. It is used in recipes as a great vegan substitute for eggs. What can be used instead of flaxseeds in this recipe? Flaxseed meal is used as a replacement for eggs in this recipe, and it works well. But, if flaxseeds are not available in your area, you can use hemp seeds in its place. Hemp seeds form the closest alternative to flaxseed meal. Can we replace milk and vinegar with buttermilk? Yes, of course. You can use 1 cup + 2 tbsp of buttermilk as a substitute for milk and vinegar. What can I do if my cupcakes are stuck to the liners? This is what you can do —- Coat the cupcake liners with nonstick cooking spray.
- This way, the liners will peel away much more accessible from the cupcakes once they’ve completely cooled.
- Take a cupcake liner and pour a spoonful of vanilla batter into it. Layer it with a spoonful of chocolate batter. Keep alternating with vanilla and chocolate batter layering until the cupcake liner is 2/3rd filled.
- Alternately, fill half of the cupcake liner with the vanilla batter on one side and another half with the chocolate batter (as shown in the recipe).
- In another method, layer the batter in the cupcake liners alternately with vanilla and chocolate batters, and then, using a toothpick or a knife, make a swirl or a star on top.
