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    Eggless Vanilla Cupcakes

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    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!

    Eggless Vanilla CupcakesAren’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.Tested and tried Eggless Vanilla Cupcakes

    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.

    Eggless Vanilla Cupcakes

    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.

    Fail-proof Eggless Vanilla Cupcakes

    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/Eggless Vanilla Cupcakes

    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 , 

    Eggless Red Velvet cupcakes, 

    Eggless Box mix cake, 

    Eggless Pineapple pastry , 

    Eggless Cake recipe, 

    Eggless crumble cookie cake.

    Looking for eggless cookies –

    Oatmeal- raisin cookies, 

    Cherry topped cookies,

    Tutti frutti cookies,

    Nan Khatai,

    Coconut cookies.Tested and tried Eggless Vanilla Cupcakes

    If you happen to make this recipe then either drop me a line below. 

    Cheers!



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    Eggless Vanilla Cupcakes
    Votes: 61454
    Rating: 3.98
    You:
    Rate this recipe!
    Print Recipe
    Incredibly moist, tender, and flavorful Eggless Vanilla Cupcakes topped with luscious cream cheese frosting! Most perfect vanilla cupcakes ever! These beauties are super light and yum!!
    Servings Prep Time
    12 CUPCAKE 15 MINUTES
    Cook Time
    18 - 20 MINUTES
    Servings Prep Time
    12 CUPCAKE 15 MINUTES
    Cook Time
    18 - 20 MINUTES
    Eggless Vanilla Cupcakes
    Votes: 61454
    Rating: 3.98
    You:
    Rate this recipe!
    Print Recipe
    Incredibly moist, tender, and flavorful Eggless Vanilla Cupcakes topped with luscious cream cheese frosting! Most perfect vanilla cupcakes ever! These beauties are super light and yum!!
    Servings Prep Time
    12 CUPCAKE 15 MINUTES
    Cook Time
    18 - 20 MINUTES
    Servings Prep Time
    12 CUPCAKE 15 MINUTES
    Cook Time
    18 - 20 MINUTES
    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
    CHANGE SERVING SIZE: CUPCAKE
    CHANGE UNITS:
    METHOD
    CUPCAKE PREPARATION
    1. Before we begin let's assemble all our ingredients. Preheat the oven to 350 degree F. Substitute for 1.5 cup cake flour - Use 1 and 1/4 cup of all purpose flour + 1/4 cup of Cornflour/cornstarch.
    2. 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.
    3. Time to prepare the wet ingredients. Using a blender/hand blender cream butter and sugar together.
    4. 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.
    5. 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.
    6. Line the muffin pan with cupcake liners.
    7. Fill your cupcake liners 1/2 to 2/3 full. Don't overfill them.
    8. Cupcake liners 2/3 filled.
    9. A much closer look.
    10. Place them in the heated oven for 15-20 minutes. For me it was 18 minutes.
    11. Once baked take them out and allow them to cool down completely.
    12. Perfectly baked cupcake.
    13. Let's do our toothpick test. Insert a toothpick in the center of the cupcake.
    14. If it comes out clean, cupcake is ready.
    15. Allow it to cool, before unwrapping the liner.
    16. Enjoy as is or get ready to prepare its frosting.
    17. Unwrap the liner and reveal the inner beauty.
    18. A perfect recipe for any occasion. You can flavor your cupcakes anyhow you like - add choco chips, chopped fruit of your choice and enjoy.
    19. Perfectly moist and fluffy cupcakes.
    20. Soft and tender.
    21. You can bake a cake out of this recipe. Bake at 350 degree F for 20-22 minutes.
    22. Or until the toothpick comes out clean. Top with your favorite frosting and enjoy!
    FROSTING PREPARATION
    1. In a mixer combine all the ingredients and whisk them till they are fully blended and creamy.
    2. 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.
    3. Maintain a steady pressure and keep moving your tip in a continuous circular -with the tip still buried in frosting.
    4. Keep squeezing and moving your hand in circular motion to form that swirled look.
    5. Gradually raise the tip, giving it that spiky tip.
    6. Decorate as you please.
    7. Share it among family or friends or go ahead and indulge yourself!!
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    Comments

      • 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!

        Reply

        • 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

          Reply

          • 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.

            Reply

            • 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.

            • 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. 🙂

    3. 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!!!

      Reply

    4. 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?

      Reply

      • 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. 🙂

        Reply

    5. Hi Ruchi… just too curious to know why do u use cake flour for vanilla cup cakes and all purpose flour for chocolate cupcakes?

      Reply

      • 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.

        Reply

    6. Hi Ruchi, can I know what is currently? Is it beancurd tofu? Lots of recipe mention curd..just wondering what is this? Thanks

      Reply

    7. 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!

      Reply

      • 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.

        Reply

        • 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….

          Reply

          • Vandana, please use 1 and 1/4 cup of all purpose flour + 1/4 cup of Cornflour/cornstarch as a substitute to Cake flour.

            Reply

      • Deepa, please use medium size cupcake liners. Fill the cupcake liners 2/3 (3 tablespoon) of the way with batter and bake.

        Reply

    9. 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.

      Reply

      • 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.

        Reply

    10. 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.

      Reply

    11. 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..

      Reply

        • 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!

          Reply

    12. 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!

      Reply

    13. 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!

      Reply

    14. 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

      Reply

    15. 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

      Reply

      • 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/

        Reply

      • Aarti, this is eggless vanilla cupcakes flavored with either banana or applesauce.
        Banana cake will have different ingredients.

        Reply

    20. 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?

      Reply

      • 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!!

        Reply

    21. 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?

      Reply

    22. 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 😊

      Reply

    23. 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..

      Reply

      • 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.

        Reply

    24. 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.

      Reply

    27. 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.

      Reply

      • Sorry to hear that Shivani. I can totally understand the disappointment. Would love to help you here as this is my most tried recipe with successful outcome everytime.
        Let’s look at all the possible reasons for sticky and under cooked cupcakes.
        1. Cold ingredients. Ingredients were not at room temperature.
        2. Over-mixing of the batter.
        3. Oven was not preheated.
        4. Cupcake liners were filled to the top, if so they will result in under cooked cupcakes.
        Hope this helps!

        Reply

        • hey Ruchi, thanks for ur reply. I baked after long time today, m still learning. I messed up as I reduced the quantities, so that I can have only ten cupcakes and later I read in comments, it can be only doubled. so after giving it few extra minutes, it did cook but was lil sticky. But it was very yummy. My kiddo, hubby n mil we finished almost all. I was upset to see the results but m gonna try again with correct measurements. Tq

          Reply

          • Shivani, instead of cake flour use 1 1/4 (one and one fourth cup ) cup + 2 tablespoon of all purpose flour mixed with 2 tablespoon of cornstarch. Cornstarch/cornflour is a must.

            Reply

            • Shivani, you need to mix more. Properly creamed butter-sugar will look like a fluffy and light mix. Hope this helps!

            • one cup is 250ml,ryt? sorry to bother u again n again. I just zoomed in ur pic, applesauce is 125ml in that one. as per my mc, its should be 250+125.

            • No worries Shivani. I too want your cupcakes to come out perfect.
              1 cup is 250 ml and please go by that. Pictures of ingredients are just to give an idea.

            • Thanks a ton Ruchi for your patience. Offcourse ur recipe is perfect. Today I tried again with double quantity, made 30 cupcakes and a cake(bonus). My cc liners were small. Everything went perfect, they rose perfectly baked perfectly. When I took them out they went flat. But its yummy. sending all for my sons class, its his 3rd bdy. (u can understand my excitement) Thank you for everything. God bless

            • Thanks for your lovely feedback. A very happy birthday to your cutie pie, hope he has a wonderful birthday with all the effort his mom had put into baking yummy cupcakes.
              Now coming on to the recipe – Problem of deflated cupcakes can easily be solved. Just keep this tips handy.
              1. First and foremost, please do not over-beat the batter. Mix until combined. Over-beating pumps in more air into the batter resulting in flat cupcakes/cakes.
              2. Fill your cupcake liners 2/3 of the way full. If you fill them more than that, they’ll have no room to expand, and they will collapse.
              Hope this helps. Enjoy your day!!

    29. Hi
      Tried the recipe with applesauce and followed the recipe
      However my cupcakes went flat after coming out of the oven. Where could I have gone wrong.

      Reply

      • JB, I’m sorry to hear that this recipe did not turn out the way you had imagined. It is really important for me that you enjoy the recipe the way I do and many others who have tested and tried it. Below are the possible reasons-
        1. Did the cupcakes rise during baking and deflate after removing from oven? Possible cause – Overbeating of the batter. It allows too much air to get into the batter and the air then collapses making your cupcakes sink in the center.
        2. Did you use fresh baking soda and baking powder? Old baking soda or powder can cause the cupcakes to deflate.
        3. Fill the cups no more than two-thirds with batter. This way the cupcakes will stay within their liners and not go flat.

        I hope you give this recipe a try again with a more successful outcome next time. 🙂

        Reply

      • Preeti, I myself haven’t experimented with curd but my readers have and they got great results. This recipe still needs to be tested in my kitchen WITH CURD before I give it a go. If you still want to give it a try than the ratio for curd is 1 cup.
        Or you can substitute applesauce with mashed banana (same quantity). Good luck and keep me posted. Thanks!

        Reply

    31. Hi Ruchi,

      Thanks for replying. I have tried this technique but the powdered sugar did not melt and the frosting tested sandy. I tried the buttercream frosting with boiled flour technique as well, but I somehow don’t like that buttery taste. So i was trying to find a tastier frosting which will have the same consistency.

      Reply

      • Ashwini, there are two reasons for a grainy frosting.
        1. if the ingredients were not at room temperature.
        2. and how long the mixture was whipped? If the process was rushed through, frosting will be grainy.
        The best way to fix a grainy buttercream frosting is to place a warm towel underneath the frosting bowl and beat on medium speed until the frosting becomes creamy in consistency. I am working on a frosting recipe for Halloween and will post in a couple of days.

        Reply

    32. Hello, this is by far the best recipe I have come across but I just wanted to know how to make this in a microwave. if you could please help me out

      Reply

    33. Hi Ruchi,
      Planning to make these with my son tomorrow. Just had a quick question-in your picture of the cupcake ingredients, the butter looks melted. So can we cream sugar with melted butter? Or did u just use butter at room temperature?? Please clarify. Thanks.

      Reply

    34. Hi Ruchi,
      These look great! We are baking them with kids tomorrow/ Two questions how did you come up with the quantity of 15. I ask because all my cupcake pans are quantities of 2 (6, 8, 12, 48). I assume that you leave a “cup” empty? could you adjust it for multiples of two? Also when my friend sent the ingredient list I was confused about some quantities (3 1/5 C sugar, 12.8 t vanilla) I then saw the converter at the bottom of the recipe and that she had “adjusted the recipe to fit my 24 cup mini cupcake pans. Is there any kind of converter out there for standard baking measurements?

      Reply

      • Thank for stopping by Herby James. I too have the same cupcake pans that bake 6,12 or 18 cupcakes.
        This recipe bakes 15 cupcakes and they were baked in a cupcake pan of 12 and for the rest 3, silicone molds were used.
        Unfortunately with my recipe converter, recipes can be doubled or reduced in half. For example this recipe can be doubled to 30 cupcakes but not 24. Sorry about that!
        Feel free to email me if you have any other questions! Happy Baking!!

        Reply

      • Reducing sugar will have a great effect on the cupcakes – taste and texture will be affected.
        Try using sweetened applesauce to balance the sweetness, without compromising the taste, or consistency of the cupcakes. Would love to hear back from you. 🙂

        Reply

    37. Hello Ruchi,

      I desperately wanna try cupcakes for my daughter’s 3rd birthday and trust me I am as scared n nervous as a child would be. I have never made any cupcakes before. Going through this site has given me half the confidence, the other half would be after they come out atleast presentable. I just have a few queries:
      1. substitute for applesauce.
      2. my family is a strict maida no no. they only like cake from wheat flour which i have tried before. Can the same be done in this. we have homemade butter so i can use that loads but just the confusion of flour.

      thanx

      Reply

      • Thanks Pratibha for your kind words. Archana, I have played around with many ingredients and one that gave me perfect results are listed in the recipe. You can substitute applesauce with eggs.
        Substituting maida 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!

        Please visit this link for other eggless cupcakes – https://www.ruchiskitchen.com/8-eggless-cupcakes-and-cake-recipes/

        Reply

    38. Hi ruchi tried yr vanilla cup cake recipe. Cup cakes was soft but inside it I found very atta(uncooked) type inside. Banana flavour is very domainating .I have used sunflower oil in place of butter.

      Reply

      • Thanks for trying the recipe Archana. So sorry to hear that this recipe didn’t work for you. How much banana did you use?
        This recipe requires creaming of butter and sugar together and creaming is what aerates the fat that results in light and fluffy cupcakes. Oil fails to do that and the end results is – sticky cupcakes! Hope it answers your query.

        Reply

    39. Can I use condense milk in place of apple sauce what will be the quantity. Plz tell us how to make apple sauce. Thanks

      Reply

      • Thanks for stopping by Archana! I have not tried this recipe with condensed milk so can’t comment on the texture.

        To make applesauce at home –
        In a pan add finely chopped 4-5 apples without skin. To it add 1/2 cup water, 1 teaspoon lemon juice, a pinch of salt and 3 – 4 tablespoon sugar. Boil until apples are soft and mushy. Take it off the flame and puree in a mixer. Homemade applesauce is ready. Feel free to substitute sugar with honey. Add honey once the boiled apples are cooled.

        Reply

          • Archana, I have played around with many ingredients and one that gave me perfect results are listed in the recipe. You can substitute applesauce with mashed banana.
            Substituting applesauce with condensed milk will require a lot of adjustments in this recipe (sugar + liquid) and without experimenting I can’t comment on the results. Sorry about that!

            Please visit this link for other eggless cupcakes – https://www.ruchiskitchen.com/8-eggless-cupcakes-and-cake-recipes/

            Reply

    41. Hey Ruchi, nice recipe. Can i replace applesauce with banana puree? Alsi, i get amul butter here which is slightly salted. Can i use it instead of the unsalted one?

      Reply

    42. Just a question can I use cocoa powder instead of applesauce n if I use cocoa powder what other liquid should be increased thxx.. 🙂

      Reply

    43. Hi !!

      Just wondering what you mean by this ?? – NOTE – applesauce adjusted from 1/2 cup to 1- 1/4 cup and milk was adjusted to 1/2 cup (milk is added to adjust thickness of the batter).

      Thank you

      Reply

      • Oops! so sorry for the confusion, Hannah. When the recipe was published last year, my ingredient section had some issue so had to update the following information in the “METHOD” section. Will take care of this, please ignore and continue with the recipe. Thanks again for pointing that out. 🙂

        Reply

    45. First time here, loved this eggless vanilla cakes..You have explained the recipe so well with great tips and great pics:)

      Reply

    46. This didn’t work for me sadly… The were sticky and oily inside and flat when they came out, looked great and rose when they were cooking, the only thing I changed was I used a sunflower dairy free version of butter…

      Reply

      • Thanks for trying the recipe Sophie. So sorry to hear that this recipe didn’t work for you. This recipe uses 1/2 cup of unsalted butter and replacing it with dairy free version is what caused it to fail. Butter is the main ingredient in baking (unless stated). Creaming of butter with granulated sugar is what aerates the fat that results in light and fluffy cupcakes. Dairy free butter fails to do so. Dairy free butter works best in recipes that uses liquid sugars like honey or maple syrup. Hope that helps!

        Reply

        • Hey thanks for your reply I only just checked back now, I did try it with less apple sauce I think it was about 1/4 cup and sunflower oil I can’t remember if I adjusted the amount of flour but that ended up working out for me O can’t remember exactly I should have written it down when I had success as I tried a couple of changes, thanks again…..

          Reply

          • So happy to hear that after a few adjustments the recipe finally worked for you. Thanks Sophie for sharing your experience with me. 🙂

            Reply

    48. Hi.
      Thanks for sharing. I’m a little confused when you say 1-1/4- does that mean 1.25? Or 1 ‘minus’ 1/4 ?
      Just want to make sure I’m using the right amount of ingredients ..

      Reply

    49. 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!!

      Reply

      • Thanks for your wonderful feedback Pihu, that’s so sweet of you!! Glad to hear that your are enjoying my blog and recipes!!

        Reply

    50. 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!!

      Reply

      • Thanks for your wonderful feedback. Glad to hear that you are enjoying my blog and recipes! Thanks for trying it out. 🙂

        Reply

    51. 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

      Reply

    52. 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!!

      Reply

      • Thanks for stopping by Eli. Yes, you can. I have substituted regular milk with coconut milk while baking, and haven’t faced any problem.

        Reply

    54. 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.

      Reply

      • 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.

        Reply

    55. Finally nailed it, too good and beautiful brown color. Tastes great and great texture. On my files forever. Thanks for sharing!!

      Reply

      • 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!!

        Reply

    61. 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! 🙁

      Reply

      • 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!

        Reply

      • 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!!

        Reply

        • 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. 😉

          Reply

          • 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. 🙂

            Reply

    62. 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

      Reply

    63. 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

      Reply

      • 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

        Reply

    65. 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

      Reply

      • 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. 🙂

        Reply

        • 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

          Reply

          • 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

            Reply

      • 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.

        Reply

    67. 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?

      Reply

      • 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.

        Reply

    69. This recipe I was longing to try for so long and finally I did last weekend. Cupckaes are very fluffy and soft. My kids thank you and I am looking for some M&M cookies from your end. Please can you post that sometime soon.

      Reply

      • Thanks for trying the recipe Varsha. Glad to hear that your kids loved the cupcakes as much as mine do. You request is on my files and will try to accommodate it as soon as I can. 🙂

        Reply

    70. Can I bake this entire recipe in 8 inch round pan or I have to decrease the amount? Please suggest measurements for that.. 🙂

      Reply

      • I wouldn’t suggest that. Creaming of butter with granulated sugar is what aerates the fat that results in light and fluffy cupcakes. Oil fails to do so. Hope that helps!

        Reply

    73. Okay, these cupcakes are just PERFECT. And on top, the frosting, cream cheese frosting.. are you kidding me.. you totally nailed it!! Tried it today with applesauce and hmm..yumm.. totally needed that. Pinned and saved for more future baking!

      Reply

    75. Hi ruchi thanks for the recipe …
      I just wants to can I use all purpose flour instead of cake flour .is result will be same or something different. Can you pls let me know the temperature in degree Celsius &durations as well.

      Reply

      • Thanks for stopping by Priyanka. Cake flour has a lower protein content and makes these cupcakes softer. If you are substituting it with all purpose flour, the results may not exactly be the same. As stated in the recipe bake the cupcakes @350 degree F for 15- 20 minutes. If you have any other queries feel free to contact me.

        Reply

    76. Whoah this blog is magnificent i love reading all your posts. Lot of us are looking for such a help in cooking. Where we can relate to a step not just read the recipe and assume how it will shape up. I am going to try these cupcakes. Looks delicious. Thank You Ruchi!! Keep up the great work!

      Reply

      • Thank you for such a sweet compliment, Paula. Do give these cupcakes a try and I am sure you are going to love them. 🙂

        Reply

    77. Thank you for reasponding to me so quickly. I would also like to know if by using the ener-g egg replacer if the recipe would stay the same and would the baking soda,baking powder,or cake flour effect it in anyway ? Also i dont like chocolate so would the frosting taste good without the coca powder and just vanilla ?

      Reply

      • Nicole, you can leave out baking powder and use 3 teaspoon of egg replacer mixed with 4 tablespoon warm water. Despite this, you MIGHT need to adjust liquid quantity in the recipe to get a thick consistency of the batter.(as shown in picture 6)
        Hope that helps!
        Regarding the eggless vanilla cupcake frosting – you can skip cocoa powder, it’s absolutely fine. Keep me posted and good luck! 🙂

        Reply

    79. I’ve been on a quest to find a good eggless cupcake recipe as my oldest son playmate has an egg allergy and I my heart breaks to see all the rest of the kids munching on cupcakes I made while he cannot eat those cupcakes made with eggs. Searched for eggless cupcakes and I found your website. Tried these and they were amazingly delicious, beats the egg one. Now I can take cupcakes to my kids play dates guilt free. Thanks honey!

      Reply

      • Thanks for trying out the recipe and sharing your experience with me. I am glad you found something of your liking. Will see you around on the blog! 🙂

        Reply

    80. After a lot of ifs and buts I made this recipe. I had tried so many cakes but all failed. Finally I made this and was a hit! Very spongy and soft.My mother in law loved it! Thanks for sharing Ruchi. I am really happy I tried this. Next time going to try with buttermilk instead of applesauce.

      Reply

    81. A bit confused. I cant use applesauce as allergic to fruits so i replace the applesauce with buttermilk 1 1/2 cups? All else remains same including milk? Thanks!

      Reply

      • Thanks for stopping by Nila! Replace applesauce with buttermilk and rest of the recipe remains exactly the same including milk. Hope that helps!

        Reply

    82. I loved the flavor of these cupcakes and they baked up beautifully, spongy and very light. It was my first time baking cupcakes and after going through all your reviews I thought of trying my hands on it and these were really simple. It was a huge hit with everyone in my family. Thanks for this simple step by step recipe,

      Reply

    83. Great! great recipe. Wow eggless cupcakes and that to so so moist. Tried with applesauce and with buttermilk. I have to say applesauce one’s are extra moist but have a apple aftertaste, that leaves a nice taste in your mouth. Buttermilk ones are moist but have no taste. Both are equally good. Thanks Ruchi for sharing such easy recipe.

      Reply

      • Hi Salina! I was wondering if you could tell me how much buttermilk you used? Was it one cup buttermilk instead of one cup of applesauce? Thanks so much! Hoping you see my question soon as I want to make these cupcakes today! Thanks so much!

        Reply

    84. Hello
      These cupcakes look wonderful! Am I right in thinking that if I were to substitute the apple sauce for buttermilk in this recipe, I would need 1 -1/4 cups of buttermilk. Also would I omit the baking soda or powder? Would you up the sugar quantity?
      Thank you!

      Reply

      • Hello,
        Thanks for stopping by! Yes, you got it right you can substitute applesauce for buttermilk. But rest of the recipe stays the same, baking soda and baking powder quantity remains the same. These cupcakes had 1/4 cup of sugar which was on the low side as I had finished them off with icing which took care of the sweetness part. I would suggest adding 1/2 cup of sugar instead of 1/4 cup and that will balance the sugar level.

        Thanks!
        Ruchi

        Reply

    85. Eggless Vanilla Cupcakes what to say one word SUPER DELICIOUS RECIPE. Made it with buttermilk and so moist and fluffy. divided the batch and added freshly pureed applesauce to one batch and buttermilk to other. Applesauce had that aftertaste but very tasty and buttermilk had no flavor and super yum. Please post eggless blueberry cupcakes recipe.

      Also tried your eggless cake from scratch, it takes a lot of time to bake but end results are tooooooooooo good. So crusty and mosit-yyyy. You are my new eggless baking queen. Presentation is beyond words, I am speechless, am I? Can’t stop talking about my baking success. Thanks a ton!!

      Reply

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