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.
Hello Ruchi, Size of cup liners .Large /medium. Thanks
Deepa, please use medium size cupcake liners. Fill the cupcake liners 2/3 (3 tablespoon) of the way with batter and bake.
Namaste Ruchi, me again 😳. After my success with the choc cupcakes I am so keen to try this out as well. Applesauce is not as popular here in South Africa as it is in the USA but I did manage to come across 2 different types - Granny Smith and pink lady. Do you have any preference? I am planning to serve without frosting, what changes should I make? My kids have quite a sweet tooth.
Ruchi for some reason these remind me of the " queen" cakes my mother used to make when I was a small child. Plain with a few sprinkles on top. She had an absolute passion for baking and cooking and I have fond memories of hanging on the edge of the table and waiting to lick the bowls, and sneaking peeks into the oven watching in amazement as she made magic with her baking tools. Unfortunately she passed away when I was a teenager and those recipes somehow got lost in the aftermath. I feel that loss now that I have small kids of my own and wish to create those same memories for them. Long story short it means so much to me that people like you take the time and effort to lovingly create blogs like these that help people like me create beautiful moments and also create beautiful memories for the kids as well. Thank you not just for creating the blog but also for your time and patience in addressing sometimes silly queries from me and everyone else out there. God bless.
Thanks for your kind words Mita!
I would go with Granny smith one. If your applesauce is the unsweetened one then add 2 tablespoon of extra sugar along with 1/2 cup. Taste and check.
Oh dear, I can totally feel your pain. Loosing a mom is really hard. 🙁 But look at the bright side, she is watching over you and must be really proud of you and your cooking skills.
Found the recipe through pinterest and gave it a shot today. These are good.I baked half the quantity (6 cupcakes) and followed exact directions. These cupcakes were gone in minutes. Thanks for sharing.
Thanks for sharing your wonderful feedback with me Leesa. Glad you got great results. 🙂
I am makhaniya ng these cup cakes for my daughter's birthday... Hope they come out nice... I have baked this recipe earlier just for home... Will share the pics soon..
They did not come out good.. all sank in... 18 cupcakes gone for a toss
Sorry to hear that Richa. I can totally understand the disappointment.
You had mentioned in the previous comment that you baked these cupcakes earlier for home - so how did they turn out? Would love to help you here as this is my most tried recipe with successful outcome every time.
Thanks!
This looks very delicious! I am considering making this recipe for my son's 6th birthday party which I am planning for this Sunday July 23rd. I want to make cupcakes a day early to have ample cooking time. Do you think that is a good idea? Please let me know as soon as you.
Thank you so much for this amazing recipe!
Yes, you can prepare these cupcakes a day in advance. Thanks!
And a fun filled happy birthday to your little one. 🙂
Hello again! If cooking with cake flour do you use baking soda and baking powder as well??
For this recipe, yes I do. Thanks!
Thanks cooking now! I will send after pics of finished product later on.
Awesome. 🙂
Look forward to your feedback.
Hi Ruchi..
Pls suggest how to store it in case of making it a day in advance...at room temperature? Covered , uncovered?
If the weather is cold, cupcakes are good at room temperature but if it's the opposite (hot weather) then store cupcakes in your refrigerator.
AMAZING!! I made this recipe many times and it is yummy. However, I suggest that you use applesauce instead of banana. I have tried both versions and love applesauce the most. These cupcakes have a cake-like and soft texture and are amazing without any icing. Thank you!
Thank you so much for sharing your wonderful feedback with me. Glad you liked the recipe. 🙂
Hi Ruchi, thank you for the recipe. Can I substitute yoghurt to apple sauce or banana puree? I cant find apple sauce and I dont like bananas. please let me know. thanks
Keshini, I have played around with buttermilk, yogurt and the ingredients mentioned in the recipe gave me perfect results. Please visit my eggless baking section and select the recipe that meets your need – https://www.ruchiskitchen.com/?s=eggless
Thanks!
Hi Ruchi, when I m trying to convert the recipe into metric measurements than it's not showing the correct measurements. Could u pls address this situation asap as I m planning to make them for a cousin of mine.i mess up the baked goods if I use the cup measurements . Pls help
Thanks sneha
Thanks for stopping by Sneha. Please find the measurements below -
FOR CUPCAKES
DRY MEASUREMENTS IN GRAMS -
1.5 cup or 189 grams of Cake flour
1/2 teaspoon or 2 grams of Baking soda
2 teaspoon or 10 grams of Baking powder
1/2 cup or 64 grams of Sugar (see notes above)
A pinch of Salt
LIQUID MEASUREMENTS IN ML -
1 cup or 250 ml of Unsweetened applesauce or pureed banana
1/2 cup or 125 ml of Unsalted Butter
1/2 cup or 125 ml of Milk
2 teaspoon or 10 ml of Vanilla essence
Please refer to this chart for future conversions - https://www.ruchiskitchen.com/conversion-chart-grams-liters-gallons-cups-ounces/
Yes no eggs and banana and appleasauce
Hey Pam,
I am sorry. This recipe is experimented with fruits (applesauce and banana) and I don't have a substitute for that.
But I have other eggless cupcakes recipes on the blog that uses different ingredients other than applesauce and banana. Please visit this link - https://www.ruchiskitchen.com/?s=eggless+cupcakes
Thanks!
I don't want to use banana and appleasauce can I make it with them
Do you want to make it eggless?
Do I have to put banana in the cupcakes
You can use applesauce as an substitute.
hi so this is a banana cake!
Aarti, this is eggless vanilla cupcakes flavored with either banana or applesauce.
Banana cake will have different ingredients.
Hii. Thanks for this well explained recipe.
I am going to try this today. My muffin mould has provision for 6 at a time. In that case, can I prepare batter for 12 cupcakes in one go & prepare it in 2 batches? Does baking powder or soda looses effectivity if kept aside for some time?
Thanks Ridhi.
Yes you can do that. Batter can wait for about 20 minutes or so while the first batch bakes. No worries dear, go for it.
Happy Baking!!
Hi Ruchi, I don't have cupcake baking pan. But i have bought hard cover paper cups for cake. Can i directly back in those cups?
Yes, you can bake in hard cupcake liners.
Hi Ruchi,
I tried this today and it was really super soft and tasted good...I used puréed banana and so the cupcakes tasted a bit like banana muffins 😊But overall all my 8 cupcakes were finished in 5 minutes 😊
Thanks for sharing your wonderful feedback with me. I am glad you liked the recipe. 🙂
Compared to applesauce, banana leaves behind its strong flavor.
Do you have some pics to share?
Ahh...I'm so sorry I didn't take one but I will surely share when I try this again 😊
No worries dear.
You liked the recipe, it's all that matters. 🙂
i want to give it a try as im a beginner n want to make 6 cupcake what would be the measurement for 6 cupcakes?or can i make half of the quantity of yr ingridients?plz reply want to try it now..
Yes, you can reduce this recipe to 6 cupcakes. Below the ingredients there is an option - CHANGE SERVING SIZE. reduce that to 6 and it will calculate the recipe for you.
I tried many recipes and the cupcakes turned bad. This recipe is the best! I used 3/4 cup of applesauce and 3/4 cup of mashed banana and got a lighter color and moist, tasty, not too sweet cupcakes. they are just perfect.
Thanks for sharing your experience. Glad you liked the recipe. 🙂
Perfect cupcakes. My family loved the recipe.
Thanks for trying the recipe Prajkata. 🙂
Gr8 recipe. made today i m impressed. so soft & m telling u it is very tasty 2. Thanks 4 sharing Ruchi.
Thanks for your feedback Veena. Glad you liked. 🙂
Made this today and came out really well. Had used just 1 cup of applesauce and my cupcakes turned out lighter than yours. I followed your guidelines mixed the batter well, was cautious not to over beat it. All my ingredients were at room temperature and cupcakes were perfect. Tastes awesome too. Will keep this recipe on my favorites forever. Thanks for sharing your wonderful recipes with us.
Thanks for your wonderful feedback Sonia. Glad to hear that you liked the recipe. 🙂