If you’re a cupcake lover, then these cuties are definitely for you. Incredibly moist, tender and flavorful Eggless Vanilla Cupcakes topped with luscious cream cheese frosting!
Aren’t these cupcakes lovely? If you have landed on this page in your search for a perfect cupcake recipe, then look no more. This post covers a step by step tutorial on how to make an ideal Eggless Vanilla Cupcakes.
On a personal note, I love cupcakes that
create a soft crumb,
full of flavor
moist and light
and has a perfect texture!!
And this is what this recipe is all about. This recipe makes the BEST eggless vanilla cupcakes that are deliciously soft and light!
When it comes to eggless baking, this is my favorite go-to recipe that is fail-proof and ultimate. These cupcakes have been tested and tried in my kitchen endless time – every time with perfect results. A perfect recipe for any occasion. You can flavor your cupcakes anyhow you like – add choco chips, a chopped fruit of your choice and enjoy.
What makes these cupcakes so moist and light?
These cupcakes are moist because of applesauce. Applesauce adds a perfect amount of sweetness and an apple-y flavor to these cupcakes. You can find applesauce in your local grocery stores.
Any substitute for Applesauce?
Yes, applesauce can be substituted with freshly mashed banana puree.
Why is Cake Flour used?
Wondering what is cake flour and why is that used in this recipe? I can explain. Cake flour is fine flour with low protein content. Because of this low protein, it adds a tender, delicate crumb to these cupcakes and makes them light and fluffy.
This low protein content influences the gluten or elasticity of the flour thus making cake flour a perfect ingredient for baking.
Other option would be – substitute 1.5 cup cake flour with 1 and 1/4 cup of all-purpose flour + 1/4 cup of Cornflour/cornstarch.
Now onto the recipe!
Before we begin, let’s talk a little bit about the ingredients here. These steps are essential in creating delicious cupcakes.
- Make sure all your ingredients are at room temperature. This way they will blend easily, and the cupcakes will have a uniform texture.
- Sift flour with dry ingredients. This will not only keep the lumps out, but it also helps to incorporate air into the flour.
- Use butter. I have not experimented with oil so can’t comment on the texture. Butter adds a lot of flavor to this cupcakes, so no substitutes here.
- No applesauce on hand, use pureed bananas. I have played around with buttermilk, yogurt, sour cream and the ingredients listed below gives me perfect results – every time. From what I believe, some elements in the recipes should never be altered.
- If not using frosting to finish these cupcakes, then adjust sugar. Add 2 tablespoon of extra sugar along with 1/2 cup.
- Fill the cupcake liners 2/3 (3 tablespoons) of the way with batter. Give them some room to rise.
Reasons for a Sunken cupcake!
Baking cupcakes can be tricky at times. My old site was flooded with questions regarding sunken cupcakes. Commonly asked question was – “Inside the oven, my cupcake was rising beautifully and as soon as I took them out they deflated, why?“
Believe me; you are not alone, I have also been there. 🙁 Eggless Vanilla Cupcakes
At times my cupcakes have overflowed, or the center part has caved in making it look like a sunken ship. 🙁 At times, cupcakes would come out too soft and gooey that they disintegrated during eating – making it a total blooper! Below I have shared all the possible reasons that I have learned over the years in my kitchen.
- Don’t overbeat 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- Be patient, keep that door close. Checking again and again on how your cupcakes are doing in the early stages of baking can cause the cupcakes to sink.
- Rising agents – Make sure your baking powder and soda are not stale (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 need a couple of more minutes in the oven.
DON’T LIKE APPLESAUCE TRY OTHER OPTIONS – https://www.ruchiskitchen.com/egg-substitutes/
Coming on to frosting!
You can enjoy these cupcakes as is, as they taste amazing without any frosting. Unwrap the cover and reveal the inside beauty.
But, 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 indeed the best frosting for these cupcakes!! This Valentine, do give these cuties a try and go ahead and indulge yourself!!
Also, try other eggless cakes –
Eggless Butterscotch cupcakes,
Eggless 7 minute chocolate microwavable cake ,
Looking for eggless cookies –
If you happen to make this recipe then either drop me a line below.
Cheers!
Eggless Vanilla Cupcakes
Ingredients
FOR CUPCAKES
- 1.5 cup Cake flour (see notes below)
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- A pinch of Salt
- 1 cup Unsweetened applesauce or pureed banana
- 1/2 cup Unsalted Butter
- 1/2 cup Sugar (see notes above)
- 1/2 cup Milk
- 2 teaspoon Vanilla essence
FOR FROSTING
- 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
Instructions
CUPCAKE PREPARATION
- Preheat the oven to 350 degree F. Sift dry ingredients first. Sifting flour with dry ingredients not only keeps the lumps out, it also helps to incorporate air into the flour. 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.
- Until they are light and fluffy. Use a spatula to scrape off the sides of the bowl periodically. Fold in applesauce. FOLD IT IN – DO NOT WHISK.
- Add sifted dry ingredients to the wet ingredients and mix using a spatula. It will look like a creamy smooth textured batter. Time to add milk.
- Line the muffin pan with cupcake liners.
- Fill your cupcake liners 1/2 to 2/3 full. Don’t overfill them.
- Cupcake liners 2/3 filled.
- A much closer look.
- Place them in the heated oven for 15-20 minutes. For me it was 18 minutes.
- Once baked take them out and allow them to cool down completely.
- Perfectly baked cupcake.
- Let’s do our toothpick test. Insert a toothpick in the center of the cupcake.
- If it comes out clean, cupcake is ready.
- Allow it to cool, before unwrapping the liner.
- Enjoy as is or get ready to prepare its frosting.
- Unwrap the liner and reveal the inner beauty.
- A perfect recipe for any occasion. You can flavor your cupcakes anyhow you like – add choco chips, chopped fruit of your choice and enjoy.
- Perfectly moist and fluffy cupcakes.
- Soft and tender.
- You can bake a cake out of this recipe. Bake at 350 degree F for 20-22 minutes.
- Or until the toothpick comes out clean. Top with your favorite frosting and enjoy!
FROSTING PREPARATION
- In a mixer combine all the ingredients and whisk them till they are fully blended and creamy.
- Fill a piping bag with the frosting. Hold the bag at 45° angle and lightly press the 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.
- Maintain a steady pressure and keep moving your tip in a continuous circular -with the tip still buried in frosting.
- Keep squeezing and moving your hand in circular motion to form that swirled look.
- Gradually raise the tip, giving it that spiky tip.
- Decorate as you please.
- Share it among family or friends or go ahead and indulge yourself!!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. Nutrition InformationCalories: 402kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 130mg | Potassium: 110mg | Fiber: 1g | Sugar: 31g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.3mg |
