Egg Free Cupcakes

While working on my dairy free cupcake recipe early this year, I also tested out a recipe for egg free cupcakes.

Now don’t get me wrong, I love baking with eggs. They help add so much structure and flavor to baked goods! But some recipes can be formulated in a way where they don’t need eggs to bake up properly.

This recipe is one of those! I was so blown away by this eggless variation of my dairy free cupcake recipe, I felt like it deserved its own post.

eggless cupcake baked with applesauce in place in eggs
Here’s a peak at the inside of my eggless cupcakes. Just look at how moist and tender that crumb is!

What is Used in Place of The Eggs In This Recipe??

What I love the most about this egg free cupcake recipe is its simplicity. It doesn’t use any crazy ingredients or egg replacement products.

I simply swapped in some apple sauce for the egg that I’d usually add into my cupcake recipes.

It sounds almost too easy, right? But the apple sauce adds a ton of moisture and makes the cupcakes surprisingly tender.

A batch of eggless cupcakes, fresh out of the oven.

It does leave a slight hint of apple at the end of each bite, but I honestly loved that about this recipe!! It tastes naturally sweet, and I was obsessed with the way these cupcakes tasted.

Why is Applesauce a Good Substitute for Eggs?

Applesauce is a good substitute for eggs because it helps bind together the other ingredients in this recipe, just like an egg would.

It also helps prevent gluten from developing, which is why it makes such tender baked goods.

While applesauce creates a wonderful texture in these cupcakes, it does cause them to rise a tiny bit less.

To help counteract this, I’ve included an additional 1/4 teaspoon of baking powder to the recipe.

image of egg free cupcake cut open to show how fluffy it is
Recipe testing with my egg free cupcake recipe, this version used alternative dairy products to make egg free and dairy free cupcakes.

Making These Egg Free Cupcakes Gluten Free

While this recipe doesn’t have to be gluten free, you can definitely use gluten free flour in place of the all-purpose flour if you need them to be.

You can swap in your favorite gluten free flour blend cup for cup in this recipe!

I personally prefer King Arthur’s gluten free flour blend, and find that 1 1/4 cups of GF flour weigh about 150 grams.

In addition to swapping the flour, there are two additional steps you need to take when making these cupcakes gluten free.

Gluten Free Baking Tip #1: Overmix Your Batter

The first step is to vigorously whisk your batter for a few minutes once it’s made to help give it structure.

I know this goes against everything you’ve ever heard about baking, but over mixing your batter is key when making anything gluten free.

It helps cupcakes rise better as they bake, and gives the cake a more tender crumb.

Gluten Free Baking Tip #2: Let Your Batter Rest

The second step I recommend is letting your batter rest for about 30 minutes before baking your cupcakes.

Gluten free flour blends can have a hard time absorbing moisture and fats. Letting the batter sit before baking it gives the flour more time to absorb all that goodness.

This helps thicken the batter, and prevents your cupcakes from having a gritty texture.

Egg Free Buttercream Frosting

If you’re used to making American buttercream, you might laugh at me calling it egg free buttercream!! I admit, I chuckled a little bit as I wrote that paragraph heading.

image of gluten free vanilla cupcake being frosted with vanilla bean buttercream
My vanilla american buttercream, which is also an egg free frosting!

But pretty much all other types of buttercream use egg whites or egg yolks! Swiss meringue, Italian meringue, French buttercream, ermine frosting, German buttercream…you name it!

That’s the beauty of American buttercream! It’s pretty much just butter, powdered sugar, salt, vanilla and some heavy cream.

Another eggless frosting you can use if you think American buttercream is too sweet is my Russian buttercream recipe. It’s a bit richer and has almost a caramel flavor from the sweetened condensed milk that’s used to sweeten it.

image of Russian buttercream on whisk attachment in front of stand mixer
Here’s a look at my Russian buttercream. Just look at that silky smooth texture!

My russian buttercream is silky smooth, and so light and fluffy! I think the caramel notes from this frosting would taste incredible with the hints of apple in these eggless cupcakes.

My Recommendation: Use Vanilla Bean Paste

To give this egg free buttercream a more intense vanilla flavor, I like to use vanilla bean paste instead of vanilla extract.

Vanilla extract works if you don’t have vanilla bean paste on hand, but the flavor isn’t quite as strong.

I also love being able to see those tiny little vanilla bean specks!! Aren’t they pretty?

image of egg free cupcakes frosting with egg free buttercream frosting speckled with vanilla bean paste

Tips for Making The Best Egg Free Cupcakes:

  • Use a cookie scoop to easily fill your cupcake liners
  • Be sure to use unsweetened, unflavored applesauce!!
  • To make gluten free dairy free cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for. Be sure to overmix your batter and let it sit for at least 30 minutes before baking for best results
  • Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
  • Bang your cupcake pan on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface

Making These Egg Free Cupcakes In Advance & Storage Tips:

  • Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.
image of eggless or egg free cupcakes frosted with egg free buttercream frosting

Let Me Know What You Think!

If you try this recipe for egg free cupcakes or any variation of it, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂

Also please tag me @chelsweets, and use the #chelsweets so that I can see your amazing creations on social media!

Yield: 12

Egg Free Cupcakes

image of egg free cupcake cut open to show how fluffy it is

This simple recipe for egg free cupcakes is the perfect allergen friendly recipe! It can be made gluten free and dairy free, and is absolutely delicious!!

Prep Time 10 minutes
Cook Time 19 minutes
Additional Time 5 minutes
Total Time 34 minutes

Ingredients

Egg Free Vanilla Cupcakes

  • 1 1/4 cup all-purpose flour (162 grams)
  • 1 cup sugar (200 grams)
  • 1 3/4 tsp baking powder (7 grams)
  • 1/2 tsp salt (3 grams)
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil (56 grams)
  • 1/4 cup apple sauce (63 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • 1/2 cup sour cream (128 grams)

Egg Free Vanilla Buttercream

  • 1 cup unsalted, room temperature (226 grams)
  • 1/2 tsp salt (3 grams)
  • 1 1/2 tsp vanilla extract or vanilla bean paste (6 grams)
  • 3 1/2 cups powdered sugar (454 grams) - or a 1 lb bag
  • 1 Tbsp heavy cream (15 grams)

Instructions

Egg Free Cupcakes

  1. Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.
  2. Sift the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon or whisk.
  3. In a separate bowl, whisk together the whole milk, vegetable oil, apple sauce, vanilla extract and sour cream. Mix until the batter comes together.
  4. Fill the cupcake liners about 2/3 way full. Bake for 19 minutes, or until a toothpick comes out with a few moist crumbs.
  5. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

Egg Free Buttercream Frosting

  1. Beat the butter on a medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
  2. Mix in the vanilla extract or vanilla bean paste and salt on a low speed.
  3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of heavy cream.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
  7. Garnish as desired, then enjoy!

Notes

Variations:

  • To make eggless dairy free cupcakes, use an alternative dairy milk to replace the whole milk (almond, oat, or soy) and dairy free yogurt (almond, oat, or soy) in place of the sour cream
  • To make eggless gluten free cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to overmix your batter and let it sit for at least 30 minutes before baking for best results

Making These Egg Free Cupcakes In Advance & Storage Tips:

Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 337Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 8mgSodium 274mgCarbohydrates 67gFiber 0gSugar 56gProtein 2g

12 thoughts on “Egg Free Cupcakes

    1. Hi Ally,

      I think there was a glitch on my post, but the full recipe is at the bottom and it’s showing up correctly now. So sorry about that!! <3

    1. Hi Angie,

      I think there was a glitch on my post, but the recipe is at the bottom and it’s showing up correctly now. So sorry about that!! <3

    1. Hi Kendra,

      I think there was a glitch on my post, but the recipe is at the bottom and it’s showing up correctly now. So sorry about that!! <3

  1. Anythg else can be used instead of applesauce.?
    I stay in Thailand. It’s not easily avlbl and expensive if there.

  2. Hi!
    I love your recipes and the variety of diets you try to incorporate! I always thought that ermine frosting or roux based frosting doesn’t require eggs. Do you have a good egg-free recipe for that? Thanks!

  3. Thank you for this recipe! I’ve been looking tirelessly for almost 6 years for a good cake recipe. I used king arthur measure for measure gluten free flour instead of regular flour and 2tsp of baking powder instead of 1 3/4, added 1 tsp apple cider vinegar, and subbed dairy free yogurt for the sour cream. I also added Mccormick cake batter flavoring(1tsp) in addition to the vanilla extract. Wow! Egg, dairy and gluten free cake perfection!!! I didnt do the buttercream, I just made my own with half miyokos dairy free butter and half vegetable shortening, powdered sugar, vanilla, and a little almond milk. There were no leftovers of this birthday cake!!!

Let me know what you think!