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 |
Ashley says
Hi could I make with all purpose flour and arrowroot flour instead of cornstarch? If not can you recommend any other starch?
Thank you
Ruchi says
Ashley,
I haven’t tried this recipe with arrowroot starch. But feel free to give it a try. Arrowroot flour is the closest substitute for cornstarch.
Please do share your feedback.
Mrinalini says
Hi Ruchi, tried eggless vanilla cupcake . Came out good .
Only thing i added more is milk, because it was not looking like the photo that you shared. Taste wise cup cake was awesome . I added small babana puree. I have 1 question , when we eat the cupcake it was not dry quite moist I dont know how to explain 🙁 but it was like forming a lump in the mouth. Can you tell me why it is likw that?
Ruchi says
Thank you for your feedback, Mrinalini!
How much extra milk did you add? If extra milk was added to the batter then the cupcakes needed additional baking time in the oven. That’s the reason cupcakes are sodden and heavy and tastes sticky/lumpy in the mouth.
Also, did you replace applesauce with banana puree or that was additional?
Veema says
Hi Ruchi.. can same quantity of cake flour is replaced with wheat flour.. please suggest
Ruchi says
Substituting cake flour 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!
Veena says
Thank you for the reply.. let me have a try on this.. will you please let me know how much time needs to be beat the cake batter as am new for baking.. some of my bakes went wrong as is like chewy and short in hight
Ruchi says
You are welcome Veena.
Mix the dry ingredients into the wet, until combined. Do not over-beat the batter. Over-beating pumps in more air into the batter resulting in flat cupcakes/cakes.
Veena says
Thank you for your quick reply Ruchi..To make sure do you mean only better combining is enough not to beat more than that. I was thinking for dropping consistency it has to be beat more even after mixing up dry and wet ingredients without lumps.
Ruchi says
In a cake/cupcake recipe, beating refers to the process of creaming sugar, eggs, and fat (butter) together. This step incorporates air in the batter.
For dry ingredients – You just fold the dry ingredients along with wet ingredients and stop mixing just when everything is combined well. Meaning – you stop mixing when you can’t see any more of dry ingredients in the batter.
If you overmix or overbeat the batter at this point – you will end up with dense cupcakes/cake. Because the gluten in the flour is over-activated.
Hope this answers your query. Feel free to reach out to me if you have any other questions. 🙂
Archana says
Hi. I wanted to check if we can use homemade apple sauce which had some sugar in it ? Thanks
Ruchi says
Sure you can.
Reduce the sugar quantity by 1 tablespoon (1/2 cup sugar minus 1 tablespoon).
Bernice says
I used oil instead of butter and they came out quite moist! I also didn’t have applesauce and I substituted it with mashed bananas and I liked the texture and the flavour of the cupcakes! Everyone liked them!!!
Ruchi says
Thanks Bernice for sharing your experience with me.
Glad you liked the recipe. 🙂
SHILPA AGARWAL says
Hi Ruchi, inspired by your recipes I am making more and more cupcakes 😀..but for that I have to buy a hand mixer..any suggestions?
And also I want to know does hand mixer suffice the need for making batters and frosting or should I go for stand mixer?
Ruchi says
Thanks Shilpa for your kind words.
The difference between having a Stand mixer and Hand mixer –
1. Stand mixers have much more power than a hand mixer.
2. You don’t have to babysit the stand mixer but with hand mixer you can’t leave it to do the job (mixing) on its own.
3. Stand mixer provides a hands-off convenience and have 3-4 attachments to do various jobs (kneading dough, mixing batter, making buttercream and frosting and many more)
Hand mixers are equally good. Plus points to have a hand mixer –
1. It’s portable and needs less storage space as compare to a stand mixer.
2. Less buttons and only 1-2 attachments to do the job.
But for me it’s definitely Kitchen-aid. 🙂
SHILPA AGARWAL says
Hi Ruchi… just too curious to know why do u use cake flour for vanilla cup cakes and all purpose flour for chocolate cupcakes?
Ruchi says
Shilpa, among all flours – cake flour is my favorite. I love to bake with cake flour because of its low protein content. Cake flour bakes light and fluffy cupcakes/cakes. It adds a tender delicate crumbs to a baked product.
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.
SHILPA AGARWAL says
But why not for chocolate cupcakes….you used all purpose flour for chocolate ones
Ruchi says
Shilpa, I like to experiment with different flours. If cake flour is used in every cupcake then all the recipes (eggless) will be very repetitive.
But you can surely give cake flour a try with chocolate cupcakes and I am sure you will love the end results. 🙂
SHILPA AGARWAL says
Thank you so much Ruchi for replying 😊
Ruchi says
My pleasure. 🙂
Sandy says
Hi Ruchi, can I know what is currently? Is it beancurd tofu? Lots of recipe mention curd..just wondering what is this? Thanks
Ruchi says
Currently??
Didn’t get your question.
Could you please clarify in order for me to help you better. Thanks!
Meenakshi says
Hello, I am planning to use this recipe for my daughter’s birthday celebration and was wondering whether cake flour is a must, or whether I can use all-purpose flour (I generally use all-purpose flour for my cakes, and they have come out well, so was wondering what the difference is). Thanks!
Ruchi says
Because of its low protein content I have used cake flour. Cake flour adds a tender delicate crumbs to these 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/cornflour for this recipe.
Vandana says
I’m confused now.. cake flour is 1 cup of all purpose flour minus 2tbsp all purpose flour plus 2tbsp corn flour. OR 1 1/4 cup all purpose flour plus 2 tbsp all purpose flour plus 2 tbsp corn flour….
Ruchi says
Vandana, please use 1 and 1/4 cup of all purpose flour + 1/4 cup of Cornflour/cornstarch as a substitute to Cake flour.
Deepa says
Hello Ruchi, Size of cup liners .Large /medium. Thanks
Ruchi says
Deepa, please use medium size cupcake liners. Fill the cupcake liners 2/3 (3 tablespoon) of the way with batter and bake.