Skip to Content

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 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: Over-Mix the 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 the 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

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 buttercream frosting on kitchen aid whisk after being made
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 dairy free cupcake on a small cupcake stand

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 over-mix 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 you think of it! Please leave a rating and comment below.

Also don’t forget to tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!

Other Recipes You Might Like:

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 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

Egg Free Vanilla Cupcakes

  • 1 1/4 cup all-purpose flour (162g)
  • 1 cup sugar (200g)
  • 1 3/4 tsp baking powder (7g)
  • 1/2 tsp fine salt (3g)
  • 1/2 cup whole milk (120g)
  • 1/2 cup sour cream (128g)
  • 1/4 cup vegetable oil (56g)
  • 1/4 cup apple sauce (63g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)

Egg Free Vanilla Buttercream

  • 1 cup unsalted, room temperature (226g)
  • 1 1/2 tsp vanilla extract or vanilla bean paste (6g)
  • 1/2 tsp fine salt (3g)
  • 3 1/2 cups powdered sugar (452g - or a 1 lb. bag)
  • 1 Tbsp heavy cream or heavy whipping cream (15g)

Instructions

Egg Free Cupcakes

  1. Preheat the oven to 350°F / 175°C and place 12 cupcake liners in baking pans.
  2. Sift or whisk 1 1/4 cups flour, 1 cup sugar, 1 3/4 tsp baking powder, and 1/2 tsp salt in a large bowl and set aside.
  3. In a separate, large bowl, whisk together 1/2 cup whole milk, 1/2 cup sour cream, 1/4 cup vegetable oil, 1/4 cup apple sauce, and 1 Tbsp vanilla extract.
  4. Pour the dry ingredients into the wet ingredients and whisk until just combined.
  5. Fill the cupcake liners about 2/3 way full. Bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Let the cupcakes 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 1 cup of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
  2. Mix in 1 1/2 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
  3. Gradually mix in 3 1/2 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides of the bowl with a rubber spatula as needed.
  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. Decorated as desired, then enjoy!

Notes

Egg Free Cupcake 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 over-mix 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 323Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 11mgSodium 275mgCarbohydrates 61gFiber 0gSugar 50gProtein 2g

Emily

Sunday 22nd of January 2023

I made these cupcakes and they are delicious but so sticky! Any idea why?

Caroline S

Saturday 18th of June 2022

How many cups of batter does this recipe yield? I want to use this as a cake recipe. Thank you.

Chelsweets

Sunday 19th of June 2022

Hi Caroline,

I usually add about 1/4 cup of batter per liner, so this recipe should make about 3 cups of batter. I also have a great cake batter calculator for different sized cake pans. Here's the link: https://chelsweets.com/how-much-cake-batter-per-pan/

Hope that helps, happy baking!

Polar Bear Cupcakes: Easy Recipe with Step by Step Video Tutorial

Friday 15th of April 2022

[…] Cupcakes Eggless Cupcakes Biscoff Cupcakes Gluten Free Chocolate Cupcakes […]

Faraht Saddique

Friday 4th of February 2022

Hi I have a neice who turned 9 years old last Feb she has severe allergies and visual impairment. I wanted to do something special for her birthday,I knew she has never had cake as no one in our area makes gluten free eggs and nut free cakes. It took me weeks of searching before I found your page with this recipe. As I hadn't bdjed before it took a few practices before I got up right. But your instructions and tips were great even a first timer like me managed it .she loved the cupcakes!!! .this year I wanted to attempt a cake for her ,I was wondering if you have a recipe for a gluten and egg free cake or can the cupcake recipe be converted to a cake. Please let me know . I would really appreciate it. Very grateful Faraht saddique

Vanilla Cupcake Recipes Without Eggs - Eggless Vanilla Cupcakes - Mommy'S Home Cooking

Tuesday 26th of January 2021

[…] 4. Egg Free Cupcakes – The Easiest Allergen Friendly Cupcake … […]

Skip to Recipe