If you’ve been looking for a just-right Eggless Cupcake recipe, without having to scroll down forever just look at it, you’ve arrived!
This eggless cupcake recipe makes tasty treats, without the compromise for those avoiding eggs. Variations, plus more eggless cake links.
Without further ado, here’s the Eggless Cupcake recipe (a more compact, printable version appears below):
Eggless Cupcake Recipe: Ingredients
- 2T. Bob’s Red Mill Egg Replacer
- 1/2c. water
- 2c. cake flour
- 2 1/2t. baking powder
- 1t. salt
- 1/2c. shortening
- 1 1/2c. sugar
- 1/2t. vanilla
- 1/4t. almond extract
- 9 oz. milk
How to Make Eggless Cupcakes
- Prepare cupcake pan(s) with desired number of greased paper liners.
- Mix together egg replacer and water, and set aside.
- Sift dry ingredients and set aside.
- Preheat oven to 350 degrees.
- Cream shortening with sugar until fluffy and light, no more than 2-3 minutes.
- Add egg replacer mixture and vanilla, and beat well.
- Add the dry ingredients alternately in parts with the milk. In between additions, beat well, being sure to scrape the bowl well each time.
- Divide batter between cups.
- Bake about 20 minutes, or until the the middle of a cupcake springs back when lightly touched.
Eggless Cupcakes Printable Recipe
Eggless Cupcake Recipe
Eggless Cupcakes are the perfect treat, without the compromise, for those avoiding eggs.
Servings: 16
Calories: 175kcal
Cost: $4
Ingredients
- 2 T. Bob's Red Mill Egg Replacer
- ½ c. water
- 2 c. cake flour
- 2½ t. baking powder
- 1 t. salt
- ½ c. shortening
- 1½ c. sugar
- ½ t. vanilla
- ¼ t. almond extract
- 9 oz. milk
Instructions
- Prepare cupcake pan(s) with desired number of greased paper liners.
- Mix together egg replacer and water, and set aside.
- Sift dry ingredients and set aside.
- Preheat oven to 350 degrees.
- Cream shortening with sugar until fluffy and light, no more than 2-3 minutes.
- Add egg replacer mixture and vanilla, and beat well.
- Add the dry ingredients alternately in parts with the milk.
- In between additions, beat well, being sure to scrape the bowl well each time.
- Divide batter between cups, filling 1/3-2/3 full.
- Bake about 20 minutes, or until the middle of a cupcake springs back when lightly touched.
Eggless Cupcake Variations
- Spice Cake: add 1t. cinnamon + 1/2t. nutmeg to dry ingredients.
- Lemon Cake: add zest of 1 lemon when you beat in the vanilla.
- Gold Cake: add 1/4t. tumeric to the dry ingredients.
- Almond: add 1t. of almond extract and 1/4t. vanilla, and 1/2c. sliced almonds when you’re mixing in the last of the milk and dry ingredients.
Eggless Cupcake Tips for Success
- Top quality cupcake pans will bake your Eggless Cupcakes with even results. I like these American made, heirloom quality pans (view the 12-cup pan here) (view the 6-cup pan here).
- This recipe can make 12-18 cupcakes, depending on how large you want them. Big ones look splashier, but little ones make more, and are a nice size for children.
- A 2T. sized food scoop works well for filling the cupcake pan without slopping it over the side of the paper.
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