Egg-free baking is amazing and delivers great results, just have a look at my Eggless Banana Cake, Eggless Chocolate Chip Cookies, or Eggless Blueberry Muffins. These eggless vanilla cupcakes are one of my favorite options for cupcakes. I have made this recipe many times for the kids and they always get the approval of all their friends. Most people prefer egg-free cupcakes over regular cupcakes. They are light, and fluffy, and you can’t tell it’s an eggless recipe. So let me share with you how to make easy cupcakes without eggs.
Ingredients and Substitutions
All you need to make egg-free cupcakes at home are:
All-Purpose Flour – We didn’t try gluten-free flour, and since the recipe is egg-free, the result might be dense and gummy if you replace the flour with the same amount of gluten-free flour. Some other adjustments might be needed, but we didn’t try this yet and can’t recommend it. Sugar – Any granulated sweetener works in this recipe, including healthier options like coconut sugar, unrefined cane sugar, or sugar-free erythritol. Milk of Choice – We love soy milk or almond milk, but feel free to use any milk you have at home. Apple Cider Vinegar or lemon juice (fresh or bottled). Baking Powder – for a good fluffy texture. Vanilla Extract – for falvor. Avocado Oil – You can also use light olive oil or canola oil.
How To Make Eggless Cupcakes
It’s so easy to make cupcakes with only pantry ingredients, no eggs, and no dairy, and they are so delicious.
Frosting The Cupcakes
Make sure the cupcakes have cooled completely before frosting them. You can frost these cupcakes when they have reached room temperature. Pick some of the dairy-free frosting recipe options below if desired.
Vanilla Frosting – This vegan buttercream frosting is made with a combination of dairy-free butter, powdered sugar, and vanilla extract. Chocolate frosting – a combination of dairy-free butter, unsweetened cocoa powder, powdered sugar, and vanilla extract. Protein Frosting – a blend of protein powder, cocoa powder, and dairy-free milk. Coconut cream frosting – made from canned coconut cream, this cream cheese frosting is not pipable. Cashew frosting – made from raw cashew, this is a spreadable frosting,
Prepare a batch of the frosting of your choice. If the frosting is pipe-able, place it in a piping bag and use it on top of each vanilla cupcake. Decorate them with extra sprinkles, vegan marshmallows, coconut, or any food you love.
Add-Ons
You can play with flavors and add some additional ingredients to the cupcake batter just before filling the cupcake liners. For example, you can stir in:
1/3 cup of sprinkles for funfetti cupcakes. 1/2 cup of mini chocolate chips for chocolate chips cupcakes. 1 tablespoon of lemon juice and swap the apple cider vinegar for freshly squeezed lemon juice. 1/4 cup of freeze-dried raspberry powder for pink Valentine’s day cupcakes without eggs.
Storage Instructions
These egg-free cupcakes can be stored for up to 4 days in the refrigerator in an airtight cake box. You can also freeze the cupcakes, preferably unfrosted. Place them in an airtight container in the freezer and thaw them at room temperature the day before decorating.
Allergy Swaps
Below I listed some ingredients swap options if needed:
Nut-Free – Pick a nut-free milk like soy milk, coconut milk, or oat milk. Oil-Option – We tested the recipe with melted unsalted margarine with great success. However, any vegetable oil with a light flavor works as well. Sugar-Free – Use a natural sugar-free crystal sweetener like erythritol or allulose. You can use the same amount to replace the amount of sugar. Flour – This recipe can be made with white wheat flour or white spelt flour. Other flour types, like almond flour or coconut flour, won’t work.
Find below my answers to your most common questions about this egg-free recipe.
More Eggless Cupcake Recipes
If you are looking for more egg-free cupcake flavors, try some of the below recipes:
