Eggless cupcakes recipe
Eggless cupcake recipe – Wishing everyone a very Happy New Year – 2020!! These Eggfree cupcakes are moist, delicious & perfect for the New Year celebrations. They make a great party dessert & can also be made ahead of time. In this post I have shared 2 recipes to make eggfree cupcakes – Vanilla & chocolate. You can also use both the recipes and make marble cupcakes.
In the last few days I baked about 4 dozens of these cupcakes. They turned out to be simply superb. My kids have different choices of flavors. One likes the vanilla and the other chocolate. So I had to bake both.
How to make these vegan
Both the cupcake recipes (not frosting) can be made vegan.
I adapted this eggless chocolate cake recipe to bake the chocolate cupcakes & they are vegan (not the frosting). You can also make the vanilla cupcakes vegan by using almond milk.
To bake the eggless vanilla cupcakes I used this cooker cake recipe.
Make eggless vanilla cupcakes
Please do not gauge the quantity of ingredients in the pictures. I doubled the recipes.
1. Sieve together flour, baking powder, baking soda & salt. Set this aside.
2. In another large mixing bowl, stir together sugar, melted butter (or oil), vanilla, milk and vinegar. Dissolve the sugar.
3. Add the sieved flour in 2 batches to the wet ingredients and mix just until combined. Avoid over mixing.
4. I poured one full scoop (measured with ice cream scoop) of batter to each cupcake liner. Bake at 170 C for 13 to 15 mins. A tester or skewer inserted comes out clean. If not bake them for a little longer. Please adjust the timing as it differs from oven to oven.
5. Remove them and cool completely on a wired rack.
Vanilla buttercream frosting.
This is a picture showing the texture of buttercream frosting. It has to be smooth, fluffy and light. Use a stand mixer for best results. More details in the recipe card.
You can add some crushed oreos to this.
Make eggless chocolate cupcakes
1. Sieve together flour, cocoa, salt and soda.
2. In another bowl, stir together oil, water, sugar, vanilla and vinegar. Mix together until the sugar dissolves.
3. Then add half of the cocoa and flour to the liquid ingredients. Using a whisk, mix it just until combined. Then add the rest and mix just until combined. Do not overmix.
4. Pour 1 scoop of batter using an ice cream scooper to the prepared cupcake liners. Bake them at 170 C or 340 F for 14 to 15 mins. When done a tester should come out clean. Else bake them for a little longer.
5. Remove them and cool on a wired rack.
Chocolate buttercream frosting
This is the texture of buttercream frosting. It must be fluffy, light and smooth. Do not over beat it as it incorporates a lot of air in the frosting and is not good to frost.
You can prepare the frosting and refrigerate it the previous day. Ensure you cover the bowl fully. Fill your piping bags just before you frost. I usually cover & refrigerate the same bowl in which I prepared.
If you are not happy with the texture, just beat it again for a few seconds before transferring to the piping bag.
Variations for eggless cupcakes
Here are a few variations I have tried with the vanilla cupcake batter.
- You can add in some crushed ores to the prepared batter to make oreo cupcakes.
- Stir in some tutti fruttis,or chocolate chips. Toss the choco chips or tutti fruttis in a tsp of flour and stir into the prepared batter lightly towards the end.
- You can also gently stir in some fresh blueberries. Use them at room temperature.
More Eggless cakes
Eggless Black forest cake
Eggless Carrot cake
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Recipe 1 for eggless vanilla cupcakes – makes 6
- ¾ cup all-purpose flour or cake flour
- ½ teaspoon baking powder + 1 pinch (or 1/8 tsp)
- ¼ teaspoon baking soda
- 1 tiny pinch salt
- 6 tablespoons sugar
- 3½ tablespoons melted butter or oil (refer notes)
- ½ cup milk
- ¾ tablespoon vinegar or lemon juice (I use apple vinegar)
- 1 teaspoon vanilla extract
Recipe 2 for eggless chocolate cupcakes – makes 6
- ¾ cup all-purpose flour or cake flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup water
- 40 ml oil (or melted butter) (2¾ tablespoons)
- ½ tablespoon vinegar (or lemon juice)
- ½ tablespoon vanilla extract
Buttercream Frosting – Serves 12
- ½ cup unsalted butter
- 1½ cups confectioners sugar or powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or whipping cream (use only if needed, optional)
Chocolate buttercream frosting – Serves 12
- ¼ cup unsalted butter
- 4 tablespoons cocoa powder
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or whipping cream (use only as needed)
- Place the cupcake liners in a muffin tray or ramekins.
- Preheat the oven to 170 C or 340 F for atleast 15 mins.
Making eggless vanilla cupcakes
- Place a sieve over a bowl and sieve flour, baking powder, baking soda and salt. Give a good stir.
- In another large bowl, mix together milk, melted butter, sugar, vanilla and vinegar.
- Then add ½ of the flour mixture to the prepared wet mixture and mix with a whisk just until combined.
- Next add the rest of the flour and gently mix until combined.
- Scoop the batter equally using a small cup or ice cream scooper to 6 cupcake liners.
- Bake them in the center of the oven for 13 to 15 mins. Please adjust the baking time as it differs from each oven. When done a tester or a skewer inserted comes out clean.
- Cool them completely before frosting.
Making Eggless chocolate cupcakes
- Sieve together flour, cocoa, salt & baking soda. Mix with a spoon and set aside.
- In another large mixing bowl, stir together sugar, water, oil, vanilla and vinegar.
- Add half of the flour mixture to the wet mixture and mix with a whisk just until combined.
- Then add the rest of the flour and mix until just combined. Avoid over mixing.
- Divide the batter to 6 cupcake liners using a small cup or a ice cream scooper.
- Bake the cupcakes for 14 o 15 mins or until a skewer inserted comes out clean. Adjust the bake time if needed.
- Cool them completely on a wire rack before frosting.
- Ensure the butter is soft yet cold. Beat it with a paddle attachment in a stand mixer on a medium speed until light, smooth and fluffy. This takes about 3 to 4 minutes depending on the quantity.
- Add vanilla and half of the powdered sugar. Mix on a medium speed and then add the other half of the powdered sugar.
- Continue to beat on a medium high speed until light and fluffy. If the frosting is too thick sprinkle 1 tsp to tbsp milk.
- If making chocolate buttercream, add in the cocoa and (optional) 1 tsp to 1 tbsp milk. Beat on a medium high speed until light and fluffy. If the frosting is too thick, add another tsp of milk and beat.
- The prepared buttercream frosting must be light, smooth and fluffy. (refer pictures below)
- Trim off a small portion of the piping bag to fit in a noozle from inside. Fill the bag only half way. Frost the eggless cupcakes as desired.
- Nutrition values are for 12 cupcakes with Vanilla buttercream frosting.
- All ingredients to be at room temperature. Do not use cold except mentioned.
- Each recipe makes only 6 cupcakes.
- You can use both the recipes & make 12 marble cupcakes.
- You can double any one of the recipe to make 12 cupcakes.
- I used 1 scoop (ice cream scoop) of batter for each cupcake.
- To make only 6 cupcakes with frosting, cut down the frosting to half. But it is hard to beat too little butter.
- Stand mixer gives the best texture to your frosting. However you can also use a hand mixer.
- More tips on frosting at the end of this post.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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I tried this recipe and the result is amazing. Everyone in my family loved it. And this is very simple recipe. Thank you for sharing the recipe ?
You are welcome! Glad to know they turned out good. Thank you
What is the difference between cup cakes and muffins ?
Cupcakes are light and usually frosted but muffins are on the denser side and not light. They are mostly served without frosting
Hi, this is an amazing recipe for cupcakes, but I was wondering, if, using the same recipe, I could bake a cake. Specifically, what temperature should the oven be set to, and how long should I bake them for?
I have the same recipes here –
Eggless chocolate cake
Eggless vanilla sponge cake
Hi Swasti, I want to bake cake using the same measurements as of the cup cake above.
Am trying to make small quantities to understand my new oven.
Coming to my question, can I make a cake with the cup cake recipe in 6 inch pan? If yes, will the timing and temperature in the oven be the same as the bigger chocolate eggless cake recipe?
Yes you can bake the batter (both the versions) in 6 inch pans. Try out 20 mins or a little longer with the same temperature settings. Today I will be reply your other comments as well. Just got a little busy with the kids’ mid year exams.
Thank you so much swasti very grateful to you for making time amidst your busy schedule please take your time to reply I understand and will wait…
It is simply superb! Do we have to add vinegar or can we replace it with lemon juice diluted with water! Can’t wait to make it! Looks easy and delicious! Q??
Thank you! You can use the same amount of lemon juice, without diluting. Hope you enjoy them.
You have no idea how much you have helped me in baking. Being a baking novice, you are my go to website for not just baking recipes but also for baking queries. After months of many failed attempts with other recipes and having been on the verge of giving up, your butter cake was my first successful attempt and was a huuuuge hit in my family. From then on I have tried almost all the recipes and they have never failed me. I am now expected to bake a cake for each n everyone’s birthday in my family and they feel disappointed if for some reason I am not able to! Lol! Thank you also for the detailed tips for each and every recipe! From the point of giving up, I have come to a point now where I am going to bake my son’s first birthday cake myself next month! Hope all goes well.
Hope you are also doing safe and healthy in these difficult times. Wish you all the best for everything in life!
Thank you so much for leaving a comment. So glad the recipes were helpful. Great to hear that!
So happy to read this. Thanks again.
Have a wonderful day! Loads of love to the little one!!
Please mention 1cup measurement in GM’s used in this recipe ?
1 cup is 120 grams. Here for 3/4 cup it comes up to 90 grams.
Cocoa will be around 14 to 15 grams
Really awesome easy to bake tips are very useful Thanks ????
Can you give metric measurements?
Thank you for your wonderful recipe. The cup cakes came out amazing. I added variations by including choco chips, confetti in the batter.
Glad to know Shiivani
Thanks for leaving a comment
Hello.. I tried it today and it was a complete failure?don’t know where I went wrong. I have added lemon juice instead of vinegar and added 2 more tablespoons of sugar. Till 15 minutes they were looking fine. But it felt watery.. so at 20 minute mark, those went down completely and wet looking like cupcake liners instead of cupcakes. Could you please tell me
What might have gone wrong?
May be you used wrong amount of leavening or it is due to more sugar.
Hi, Can I use this to bake a cake instead of cupcakes?
Yes I have the recipes here –
Eggless chocolate cake
Eggless sponge cake
Any reason that you add baking powder in Vanilla cupcakes but not in the chocolate cupcakes. pls help me understand.
Both are different recipes which I adapted from my cake recipes. They use different ingredients.
Absolutely brilliant! Your recipes are ‘no fail’. This is second recipe that I tried from your collection and like the earlier, absolutely brilliant.
Thank you Aarti
Thanks for sharing such and amazing recipe. I have tried vanilla cupcake with vanilla butter cream frosting and turned out very well.
Thank you ! 🙂
You are welcome! Glad the vanilla cupcakes turned out good. Thank you!
Hiiii I just wanted to know if I could add milk powder while making cup cake
I haven’t tried. It may work
Loved your recipe. Tastes amazing. Just wanted to know if a soft crack like thing happens on the surface of the cupcake always, if not can you suggest me a way to avoid it. Thanks
Hello Kishori Rathi,
Thank you. It happens mostly if the oven is too hot or if there is more batter in the cup. Try baking them at a little lower temperature and divide the batter equally. Hope this helps.
I tried these eggless vanilla cupcakes since I had no eggs. They turned out great & my family loves them. We served with your chocolate sauce. I will be making these again. Can I use almond flour and how do I use? Thank you
You are welcome. Glad your family loves them. You can use 6 tbsps of blanched fine almond flour & 6 tbsps of all purpose flour. The cupcake tops will be slightly flat. Hope this helps
I made this for my friend’s birthday (she doesn’t do eggs on Thursday) and it was delicious. At first I was skeptical, but I enjoyed it and so did everyone else. Thank you!
You are welcome! Glad the cupcakes turned out delicious. Thank you so much!
Happy new year Swasthi!
Thank you for the recipe. I made the chocolate cup cakes. They came out fantastic. ?
Wishing you all too a Very Happy New year!! That was a super quick try! Thank you so much.
Happy new year to you and your family.
Wish you all too a very Happy New Year. Thanks much for the wishes.