eggless cupcake recipe

Eggless cupcakes recipe

By Swasthi on August 30, 2022, Comments, Jump to Recipe

Eggless cupcake recipeWishing 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.


eggless cupcake recipe

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.

sieve dry ingredients to make eggless cupcake recipe

2. In another large mixing bowl, stir together sugar, melted butter (or oil), vanilla, milk and vinegar. Dissolve the sugar.

mixing together wet ingredients

3. Add the sieved flour in 2 batches to the wet ingredients and mix just until combined. Avoid over mixing.

prepared batter for eggless cupcakes

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.

eggfree vanilla cupcakes

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.

smooth texture of vanilla buttercream frosting

You can add some crushed oreos to this.

eggless vanilla cupcake recipe

Make eggless chocolate cupcakes

1. Sieve together flour, cocoa, salt and soda.

adding dry ingredients to a bowl

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.

prepared batter to make cupcakes

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.

eggless chocolate cupcakes

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.

smooth buttercream frosting

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
Fruit cake
Eggless Carrot cake

Recipe card

eggless cupcake recipe

Eggless Cupcakes

Easy recipe to make eggless vanilla & chocolate cupcakes. You can also use the recipe to make marble cupcakes.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time25 minutes
Servings12
AuthorSwasthi

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
  • 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
  • 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
  • cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk or whipping cream (use only as needed)

Instructions

  • 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.

Making 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.

Notes

Buttercream frosting has a lot of sugar so most times I go with the whipped cream frosting. If you want to cut down on the sugar in these cupcakes, make the whipped cream frosting following this post on black forest cake.
  • 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)

Nutrition Facts
Eggless Cupcakes
Amount Per Serving
Calories 310 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 186mg8%
Potassium 60mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 30g33%
Protein 2g4%
Vitamin A 355IU7%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Eggless cupcakes recipe

About Swasthi

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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There are no measurements

5 stars
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 ?

What is the difference between cup cakes and muffins ?

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?

– Sanjana

5 stars
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?

5 stars
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…

5 stars
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??

5 stars
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!

Please mention 1cup measurement in GM’s used in this recipe ?

5 stars
Really awesome easy to bake tips are very useful Thanks ????

Can you give metric measurements?

5 stars
Thank you for your wonderful recipe. The cup cakes came out amazing. I added variations by including choco chips, confetti in the batter.

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?

Hi, Can I use this to bake a cake instead of cupcakes?

Dear Swasthi,

Any reason that you add baking powder in Vanilla cupcakes but not in the chocolate cupcakes. pls help me understand.

5 stars
Absolutely brilliant! Your recipes are ‘no fail’. This is second recipe that I tried from your collection and like the earlier, absolutely brilliant.

5 stars
Hi Swasthi,

Thanks for sharing such and amazing recipe. I have tried vanilla cupcake with vanilla butter cream frosting and turned out very well.

Thank you ! 🙂

Hiiii I just wanted to know if I could add milk powder while making cup cake

5 stars
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

5 stars
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

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!

5 stars
Happy new year Swasthi!
Thank you for the recipe. I made the chocolate cup cakes. They came out fantastic. ?

Nice.
Happy new year to you and your family.