Can You Make Cupcakes Without Eggs

Can You Make Cupcakes Without Eggs?

Cupcakes are one of the most popular desserts. The combination of light, fluffy cake and the creamy, smooth frosting is irresistible. However, those without dietary restrictions may wonder, can you make cupcakes without eggs?

Eggs are one of the key ingredients in cupcakes that give them their delicious texture. However, some people aren’t able to eat eggs because of dietary reasons. This can make it difficult to find dessert recipes that are tasty and egg-free at the same time.

In baking, eggs add structure, leavening, and flavor. Without eggs, baked goods will be more delicate and can lack height and taste.

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Can You Make Cupcakes without Eggs?

Yes, you can make cupcakes without eggs. They will still taste delicious, and will often use oil or applesauce to replace the eggs. Even with the absence of eggs, they still can have a wonderful, moist texture.

Some people have dietary restrictions where they cannot eat eggs. Most of the time this is due to an allergy. So, having a recipe without eggs is the only way they can have cupcakes.

Cupcakes without Eggs

Delicious Cupcake Recipe without Eggs

Fortunately, this cupcake recipe is mouthwatering without having any eggs in it. It uses olive oil to give a lovely, moist texture. In addition, white vinegar and baking soda are used as a leaving agent.

These cupcakes are simple to make and are great for anyone who has an egg allergy. You won’t even be able to notice the recipe is any different, as they will taste great.

How to Make Cupcakes without Egg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (enhances chocolate flavor)
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons olive oil

Ingredients for the Frosting

  • 4 tablespoons butter, melted
  • 1/3 cup natural unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk (any kind)
  • 1 tablespoon vanilla extract

Equipment

  • Cupcake tin
  • Cupcake liners
  • Large bowl
  • Whisk
  • Medium bowl
  • Wire rack
  • Small saucepan
  • Small bowl

Amazon Basics Nonstick Muffin Baking Pan

Step by Step Instructions to Make this Egg-free Cupcake Recipe

Step 1: Preheat the Oven and Prepare the Cupcake Tin

Preheat the oven to 350 degrees Fahrenheit. Line the cupcake tin with liners.

Step 2: Combine Dry Ingredients

In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt using a whisk. Be sure to mix until there are no lumps.

Step 3: Combine the Wet Ingredients

In a medium bowl, whisk the coffee, white vinegar, vanilla extract, and olive oil together. Mix until just combined.

Step 4: Add the Wet Ingredients to the Dry Ingredients

Carefully pour the wet ingredients into the dry ingredients. Stir together until just combined, being sure not to overbeat.

Add the Wet Ingredients to the Dry Ingredients

Step 5: Add the Batter to the Liners and Bake

Pour the cupcake batter into the liners, filling them until they are 2/3 full. Bake for 18-20 or until a toothpick inserted into the middle of a cupcake comes out clean. Allow the cupcakes to cool on a wire rack.

Step 6: Make the Frosting

Melt the butter in a small saucepan. Remove the pan from heat and stir in the cocoa until smooth. Add approximately a third of the powdered sugar and stir.

Next, pour in about half of the milk. Alternate adding the powdered sugar and milk, stirring after each addition. Add in the vanilla and mix the frosting until the consistency is smooth.

If it’s too runny, you can add more powdered sugar until the mix reaches your desired consistency. Add the frosting to the cooled cupcakes.

If you want to know how to substitute the egg in your recipes, check the post Remarkable Egg Substitutes

Servings and Preparation for Egg-Free Cupcake Recipe

Servings and Preparation Egg-Free Cupcake Recipe

Tips and Tricks to Make Eggless Cupcakes

These cupcakes can be kept in the fridge for up to five days in an airtight container. Unfrosted cupcakes can be left at room temperature covered for up to two days.

To freeze these cupcakes, wrap them in plastic wrap and place them in a Ziploc bag. The cupcakes can last in the freezer for up to three months. Allow them to thaw in the fridge overnight or on the counter for two hours.

Though you can freeze frosted cupcakes, it is best to freeze them when they are unfrosted. If doing this, simply make the frosting while the cupcakes are thawing and frost them once they reach room temperature.

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Can You Make Cupcakes Without Eggs?

Cupcakes are one of the most popular desserts. The combination of light, fluffy cake and the creamy, smooth frosting is irresistible. However, those without dietary restrictions may wonder, can you make cupcakes without eggs?
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Can You Make Cupcakes Without Eggs?
Servings: 12
Author: cakedecorist.com

Equipment

  • Cupcake tin
  • Cupcake liners
  • Medium bowl
  • Wire rack
  • Small saucepan
  • Small bowl

Ingredients
  

Ingredients for the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee enhances chocolate flavor
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons olive oil

Ingredients for the Frosting

  • 4 tablespoons butter melted
  • 1/3 cup natural unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk any kind
  • 1 tablespoon vanilla extract

Instructions

For the Cupcakes

  • Preheat the Oven and Prepare the Cupcake Tin - Preheat the oven to 350 degrees Fahrenheit. Line the cupcake tin with liners.
  • Combine Dry Ingredients - In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt using a whisk. Be sure to mix until there are no lumps.
  • Combine the Wet Ingredients - In a medium bowl, whisk the coffee, white vinegar, vanilla extract, and olive oil together. Mix until just combined.
  • Add the Wet Ingredients to the Dry Ingredients - Carefully pour the wet ingredients into the dry ingredients. Stir together until just combined, being sure not to overbeat.
  • Add the Batter to the Liners and Bake - Pour the cupcake batter into the liners, filling them until they are 2/3 full. Bake for 18-20 or until a toothpick inserted into the middle of a cupcake comes out clean. Allow the cupcakes to cool on a wire rack.

For the Frosting

  • Melt the butter in a small saucepan. Remove the pan from heat and stir in the cocoa until smooth. Add approximately a third of the powdered sugar and stir.
  • Next, pour in about half of the milk. Alternate adding the powdered sugar and milk, stirring after each addition. Add in the vanilla and mix the frosting until the consistency is smooth.
  • If it’s too runny, you can add more powdered sugar until the mix reaches your desired consistency. Add the frosting to the cooled cupcakes.

Notes

These cupcakes can be kept in the fridge for up to five days in an airtight container. Unfrosted cupcakes can be left at room temperature covered for up to two days.
To freeze these cupcakes, wrap them in plastic wrap and place them in a Ziploc bag. The cupcakes can last in the freezer for up to three months. Allow them to thaw in the fridge overnight or on the counter for two hours.
Though you can freeze frosted cupcakes, it is best to freeze them when they are unfrosted. If doing this, simply make the frosting while the cupcakes are thawing and frost them once they reach room temperature.
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A Tasty, Egg-Free Cupcake Recipe

These cupcakes are free of any eggs, which is great for those with dietary restrictions or allergies. Not only do they taste great, but they are also easy to make.

Do you have any questions about making cupcakes without eggs? If so, please ask them in the comments down below.

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