Egg Free Cupcakes
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!!
Servings: 12
Calories: 323kcal
Ingredients
Egg Free Vanilla Cupcakes
- 1 1/4 cup all-purpose flour 162g
- 1 cup granulated sugar 200g
- 1 3/4 tsp baking powder 7g
- 1/2 tsp fine salt 3g
- 1/2 cup whole milk 120g
- 1/2 cup full-fat sour cream, room temperature 128g
- 1/4 cup vegetable or canola 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 whipping cream, room temperature 15g
Instructions
Egg Free Cupcakes
- Preheat the oven to 350°F / 175°C and place 12 cupcake liners in baking pans.
- 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.
- 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.
- Pour the dry ingredients into the wet ingredients and whisk until just combined.
- 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.
- 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
- Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Mix in 1 1/2 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
- 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.
- 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.
- 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).
- Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes.
- Decorated as desired, then enjoy!
Video
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
Serving: 1 | Calories: 323kcal | Carbohydrates: 61g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 275mg | Sugar: 50g