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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?
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
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.
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.