Eggless Vanilla Cupcakes
If you're craving something sweet that is quick, easy, and delicious, then my dear friends, you have come to the right place. Incredibly moist, rich, and decadent eggless vanilla cupcakes topped with a luscious whipped cream frosting are perfect for birthdays, special occasions, or just for that special day in your life!
Plus, these eggless cupcakes come together in less than 30 minutes to satisfy those dessert cravings.
Do you love fruity cupcakes?
If the answer is YES, then you're straight-up going to L-O-V-E these eggless vanilla cupcakes.
I think there is something extraordinary about a cupcake that fascinates me.
Maybe there is something special about peeling off that liner before eating a cupcake that's so satisfying or the swirls of frostings that beautify a cupcake is what makes my mouth water!
Seriously, I can't decide which one is my favorite! What's your favorite?
Either way, these cuties are absolutely fantastic.
Honestly, if I had to bake one dessert for my kids, it has to be cupcakes. Why, because first of all, they are so cute,
- Perfect portions sized
- Can be created with different colors,
- Flavor combinations are endless, and
- Not to mention all those pretty frostings. Heavenly!
The best part, you can get creative and have fun with these cupcakes, just like I created these eggless key lime cupcakes, eggless marble cupcakes, eggless red velvet cupcakes, etc.
Eggless Baking!
Eggless baking is something that either discourages people or ultimately directs them away. But trust me, egg-free cakes or cupcakes can turn out as good as the real stuff with just the right ingredients.
And this recipe is one of those! It did require a lot of trial and error or my part. But over the years of practice, I can confidently say this eggless vanilla cupcake is my favorite go-to recipe that is fail-proof and ultimate.
It has been tested and tried in my kitchen endless time - every time with perfect results. Serve it to your friends, who relish cakes baked with eggs, and they would never tell the difference.
So here is my recipe for the perfect, most effortless, moist and easy eggless vanilla cupcakes. The best part is that these cupcakes have no artificial colors (minus the frosting) or flavors—just the pure taste of vanilla and a secret ingredient in every bite.
I had initially published this eggless vanilla cupcake recipe in 2015. Yes, it's a pretty old one.
But then I decided it demanded a face-lift. Here I am with a step by step tutorial on making egg-free vanilla cupcakes with better pictures and all the tips and variations.
Ingredients for Eggless Vanilla cupcakes!
These eggless cupcakes use basic ingredients to create tender and moist cupcakes, and they are-
» All-purpose flour- Flour provides structure to our cupcakes. Make sure you measure the flour correctly. I personally use a cup measurement to measure the flour. Then use a knife to scrape off the excess to get an even cup measurement.
» Baking powder - a chemical leavening agent adds bubbles to the batter that helps our cupcakes to expand (rise) during baking. It also gives these cupcakes the feather-like texture it needs.
» Salt - It balances the sweetness in the cupcakes and deepens the flavor.
» Sugar - well, of course! How can we forget about that? Sugar helps make our cupcakes tender, adds sweetness, and tons of flavor.
» Butter - Butter tenderizes our cupcakes. Use soften unsalted butter. Soft butter can properly cream with sugar.
» Milk - it provides moisture to the batter.
» The secret ingredient - is unsweetened, unflavored applesauce. It is an excellent substitute for eggs in baking. Not only it helps bind all the ingredients, but it also lends a wonderful texture and adds tons of moisture to our cupcakes. You don't have to add a whole lot; ¼ will do the trick.
» Vanilla essence - It will add richness and a nice vanilla flavor to these eggless cupcakes.
» Yogurt - Helps lighten the cupcakes and produces a moist and tender crumb.
» Now, do you need a simple frosting to top these vanilla cupcakes? Try making a super easy and stable frosting with heavy whipping cream, powdered sugar, cornstarch, and agar-agar powder.
How to make Eggless Vanilla Cupcakes?
Preparations-
Preheat the oven at @350 degrees F.
Line your cupcake pan with cupcake liners and set aside.
Dry Ingredients-
In a large mixing bowl, sift together all-purpose flour, salt, and baking powder. Make sure you spoon and level the flour from the container.
Set aside.
Wet ingredients-
Combine sugar and butter in a separate mixing bowl. Beat the two until butter turns pale yellow, light, and fluffy.
While beating the mixture, use a rubber spatula to scrape the bowl's sides a couple of times.
Add milk, yogurt, and vanilla essence to the sugar mix. Mix to combine.
Add in the sifted dry ingredients and beat until a smooth batter forms. Do not over mix the batter.
Mix just until the wet and dry ingredients are incorporated together, and no dry flour is visible in sight. Overmixing will result in dense- textured cupcakes. So if you are in doubt, mix the ingredients by hand.
Add in the secret ingredients - unsweetened applesauce. Gently fold the applesauce until incorporated. Be careful not to over mix the batter.
Using a spatula, scrape the bowl's bottom and sides and make sure everything is thoroughly combined and smooth.
The batter may look curdled at this point. Don’t worry; it’s absolutely fine. This curdling of ingredients will not affect the cupcakes.
To prevent liners from sticking to cupcakes, spray them with nonstick cooking spray or brush with a little melted butter.
Use an ice cream scoop and add the eggless vanilla cupcake batter to the lined cupcake pan.
Fill each mold ⅔ of the way up with the batter. Give them some room to rise.
After filling the cupcake liners with batter, tap the pan on the kitchen counter a couple of times. This tapping will help get rid of air bubbles.
Bake the eggless vanilla cupcakes in the preheated oven for about 18-20 minutes or until the toothpick comes out clean.
The baking time was 20 minutes for me. But every oven is different; therefore, keep a watchful eye on the cupcakes and make sure they don't burn.
Remove from the oven and allow the cupcakes to cool for 10 minutes in the pan. After the resting time is over, remove the cupcakes from the pan.
Cool them on a cooling rack.
What kind of frosting Should I use to frost my eggless cupcakes?
As for the frosting, I have topped these eggless vanilla cupcakes with homemade whipped cream frosting. This whipped cream frosting is unbelievably creamy, fresh, and delicious!
Pipe this homemade whipped cream frosting over the cooled cupcakes, decorate with fresh fruits or sprinkles, and serve.
I have used whipped cream frosting to frost many of my cupcakes on the blog, such as Eggless mango cake, Eggless pineapple pastry, Eggless key lime cupcakes, and many more.
Give it a try, and I am sure you will like it.
Recipe Tips to make the Best Eggless Vanilla Cupcakes
» Baking a cake is not complicated at all. But it does require some planning and forethought. So, here are some tips for creating the best eggless vanilla cupcakes without fail.
» Follow the recipe carefully - Measure your ingredients correctly. If the ingredients are not measured well, cupcakes will not turn out as expected.
» Don't skip the sifting of ingredients - This will not only keep the lumps out, but it also helps to incorporate air into the flour. Sifting results in fluffy cupcakes.
» Ingredients should be at room temperature - Cake batter will blend easily when all the ingredients are at a similar temperature, and the cupcakes will have a uniform texture. Make sure you set out your butter and yogurt 45 minutes ahead of time before mixing the ingredients.
» Makes sure you use the unsweetened, unflavored applesauce. If you only have sweetened applesauce on hand, reduce the sugar in the recipe by 2 tablespoons.
» Prevent over mixing - To avoid overmixing, wet and dry ingredients need to be mixed separately before combining. Overmixing will produce dense cupcakes. When in doubt, combine the ingredients by hand.
» Use an ice cream scoop to fill your cupcake liners.
» Tap your cupcake pan a couple of times on the counter before putting it in the oven. This will bring the trapped air bubbles to the surface.
» Be patient - keep that oven door closed during the entire baking time. Cupcakes require consistent heat to rise. Therefore, checking again and again on how your cupcakes are doing in the early stages of baking can cause the cupcakes to sink.
» Do the toothpick test - To tell if the cake is done, always perform the toothpick test. Meaning, insert a toothpick in the center of the cupcake. If it comes out clean with a few crumbs attached, it is ready. If not, then your cupcakes need a few extra minutes in the oven.
» Let the eggless vanilla cupcakes rest - Once baked and out of the oven, let the cupcakes cool for 8-10 minutes in the baking pan.
» Frosting cupcakes - Allow the cupcakes to cool completely before you begin frosting.
Can I replace applesauce?
You sure can! Applesauce adds a ton of moisture and produces a wonderful soft crumb. But if you are not an applesauce love, you can swap applesauce for an egg.
Can I replace yogurt?
Of course! Simply swap yogurt with sour cream. It will give the same results.
Let Me Know What You Think!
This eggless cupcake recipe is genuinely the simplest recipe, I have ever made.
Should you make these eggless vanilla cupcake or any variation of it, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Craving for more, try my other eggless delicacies -
| This recipe post has been updated from the archives, first published on July 19th, 2015 |
Eggless Vanilla Cupcakes
INGREDIENTS
FOR CUPCAKES
DRY INGREDIENTS
- 1¼ cups All purpose flour
- 2 teaspoons Baking powder
- ⅛ teaspoon Salt
WET INGREDIENTS
- ¾ cup Sugar
- ¼ cup Unsalted Butter or oil
- ½ cup Milk
- ¼ cup Unsweetened applesauce
- 1 teaspoon Vanilla essence or Almond essence
- ½ cup Yogurt
FOR FROSTING
- 2 cups Heavy whipping cream
- ¾ cup Powdered Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Agar-Agar powder
INSTRUCTIONS
CUPCAKE PREPARATION
- Preheat the oven to 350 degrees F. Heat the oven 15 minutes before baking.
- In a large mixing bowl, sift together all-purpose flour, salt, and baking powder. Make sure you spoon and level the flour from the container. Set aside.
- Combine sugar and butter in a separate mixing bowl. Beat the two until butter turns pale yellow, light, and fluffy.While beating the mixture, use a rubber spatula to scrape the bowl’s sides a couple of times.
- Add milk, yogurt, and vanilla essence to the sugar mix. Mix to combine.
- Add in the sifted dry ingredients and beat until a smooth batter forms. Do not over mix the batter.
- Add in the secret ingredients – unsweetened applesauce. Gently fold the applesauce until incorporated. Be careful not to over mix the batter. Using a spatula, scrape the bowl’s bottom and sides and make sure everything is thoroughly combined and smooth.
- To prevent liners from sticking to cupcakes, spray them with nonstick cooking spray or brush with a little melted butter.
- Use an ice cream scoop and add the eggless vanilla cupcake batter to the lined cupcake pan. Fill each mold ⅔ of the way up with the batter. Give them some room to rise.
- After filling the cupcake liners with batter, tap the pan on the kitchen counter a couple of times. This tapping will help get rid of air bubbles. Do not let the batter-filled-cupcake-pan sit on the counter for long.
- Bake the eggless vanilla cupcakes in the preheated oven for about 18-20 minutes or until the toothpick comes out clean. Do not overbake. Overbaking will result in dry cupcakes.
- The baking time was 20 minutes for me. But every oven is different; therefore, keep a watchful eye on the cupcakes and make sure they don’t burn.
- Remove from the oven and allow the cupcakes to cool for 10 minutes in the pan. After the resting time is over, remove the cupcakes from the pan. Cool them on a cooling rack.
- Allow the cupcakes to cool completely, before unwrapping the liner. Unwrap the liner and reveal the inner beauty.
- You can bake a cake out of this recipe. This cake is baked in a 8" x 1½" round cake pan. It's a thin cake pan; therefore, bake the cake for 30-35 minutes @ 350 degrees F.
- Or until the toothpick comes out clean. Top with your favorite frosting and enjoy!
- This recipe also bakes into a delicious 6-inch round cake.
- Bake for 40-45 minutes or until the toothpick comes out clean. This recipe has not been experimented with a 8 X 3 inch round cake pan.
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!!
Thanks for your wonderful feedback Pihu, that's so sweet of you!! Glad to hear that your are enjoying my blog and recipes!!
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!!
Thanks for your wonderful feedback. Glad to hear that you are enjoying my blog and recipes! Thanks for trying it out. 🙂
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
You are welcome Alka! Thanks for trying the recipe and sharing your wonderful feedback with me. 🙂
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!!
Thanks for trying the recipe Revathy!! So glad to hear that your kids loved these cupcakes. 🙂
Can I use coconut milk instead of regular milk?
Thanks for stopping by Eli. Yes, you can. I have substituted regular milk with coconut milk while baking, and haven't faced any problem.
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.
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.
Finally nailed it, too good and beautiful brown color. Tastes great and great texture. On my files forever. Thanks for sharing!!
You are welcome Dan. Glad you liked the recipe. Thanks for trying!!
Nice
Thanks Priya. 🙂
RK
Corn starch &corn flour r same things?
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!!
Nice cake give some chocolate cake recipes for pressure cooker
Not right now. I do have a microwave chocolate cake recipe. Here is the link - https://www.ruchiskitchen.com/recipe/7-minute-eggless-chocolate-cake/
The sugar mentioned in the recipe is granulated sugar or powdered sugar?
Thanks for stopping by Sharawati! That's granulated sugar.
Great!! Will definitely try to make these...eggless cupcakes...Thank you for sharing
You are welcome Anshi. 🙂
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! 🙁
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!
Vanessa, replied to your query below. 🙂
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!!
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. 😉
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. 🙂
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
Thanks for your lovely feedback, Karen. Glad to hear that you liked the recipe. Keep checking back for more. 🙂
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?
Thanks
Tulsi
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?
Thanks!
Ruchi
Hi ruchi
Thanks for reply.
Can I use sweetened apple sauce or not really ?
Thanks
Tulsi
Yes you can. Use 1/4 cup sugar instead of 1/2 cup.
Hi
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?
Thanks
Xx
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. 🙂
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
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 no.baby available
Thanks
Xxx
Tulsi, if you are using sweetened applesauce than use 1/4 cup of sugar.
No worries Tulsi. Please follow the measurements that are listed in the ingredients section.
Please suggest how to modify the ingredients for a 6 inch round cake pan and a 10 inch round cake pan..
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.
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?
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.
Can I make eggless swiss roll with the same recipe?
Have not tried it myself but I think you can.