These egg-free cupcakes are economical, easy to make and endlessly adaptable. Completely free of fuss and ready in about 20 minutes, eggless cupcakes can easily be made vegan. Top them with your favourite flavours and get creative with the decorations.
Cupcakes are one of the easiest cakes to make and great fun. They are usually topped with a deep layer of buttercream, but lend themselves to endless variation.
This basic recipe for eggless cupcakes is simple, delicious and not too sweet. It is perfect for the frugal baker and great for vegans and those with food allergies. Egg-free cupcakes are the ideal choice for bake sales and coffee mornings, or at any event where you are not sure who you need to feed.
I’ve decorated these with a classic vanilla buttercream, which I have piped on to make a rosette.
The recipe makes 12 cupcakes but it is easy to scale, whether you are feeding a crowd or just you and someone special.
How to Make Egg-Free Cupcakes
Step one – Measure out the ingredients before you start. I always do this so I know I won’t leave something out! Heat your oven to 180°C/350°F/GM4.
Step two – Put all the ingredients in a large bowl and beat until you have a smooth batter. Place cake cases in a cupcake pan.
Step three – Fill each case about two thirds full. Bake for 15 minutes until risen and golden.
Step four – Leave your egg-free cupcakes until they are cool. Then ice and decorate. If you want to keep them vegan, remember to use a vegan spread for the frosting.
- These eggless cupcakes are not very sweet. I make them that way because they need to balance a sugary topping without becoming cloying. If you are not going to pile a huge mound of frosting on top, you could make them sweeter. Try using 120 g each of flour and sugar.
- Try adding some dried fruit or chopped glacé cherries to the mix.
- Add some citrus zest to go with a zingy citrus frosting.
Egg-Free Basic Cupcakes
- 140 g plain flour
- 100 g caster sugar
- 120 ml soya or dairy milk
- 40 ml vegetable oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla essence
- pinch salt
- Put all the ingredients into a bowl and beat until smooth.
- Fill cupcakes cases about two thirds full and bake at 180°C/350°F/GM4 for 15 minutes, until risen and golden.
- Leave to cool before decorating as desired.
- These cakes are not very sweet, so if you are not going to pile a mound of frosting onto them, you can make them sweeter. Do this by using 120 g each of flour and sugar.
- This recipe is 5 Weight Watchers Smart Points
You will find lots of ideas for cupcake frostings and decorations on this site, so do explore. Why not try my Winter Ginger Beer Cupcakes or Pumpkin & Cranberry Cupcakes?
Congratulations, being a judge sounds very grand. I thought about entering this for about 2 seconds, but my cake decorating skills leave a lot to be desired.
Eggs get more and more expensive – lovely to have a way to bake without them!
this is perfect for anyone who cannot have eggs too! Lovely recipe.
These are such a good idea. There really is no reason to buy non free range eggs
Hi, if you have all ingredients but have only self – raising flour, what do you do? Thank you.
Just leave the baking powder out if you have self raising flour
I love that I have found an egg free cupcake recipe! We stopped eating eggs last year and I find things like cake is really difficult to substitute. Can’t wait to try these.
We only ever buy free range eggs and have done for years now. I like the idea of having egg free recipes for times when you don’t have eggs.
Absolutely amazing! I had to make a batch for my tutor group and had no eggs, found this absolute lifesaver!! Added some lemon for my own touch but absolutely would recommend
I have just made these for my niece as she has an egg allergy. Good lord these taste incredible! I never though egg free cupcakes could taste so good and I’d go as far to say they are better than cakes with egg. Thank you so much for an amazing recipe!!
Very impressed with this recipe. I also added some vanilla bean for extra flavor. These were originally only for myself but my family ate so many that I had to make another batch!
that is super news – the focus on this one is being quick and easy.
If I wanted to use a 9” tin could I? And would the measurements of the ingredients and timings change in the oven?
I’m not sure it would work in a bigger tin, I’ve not tested so wouldn’t feel comfortable recommending.
Such a good recipe, I keep going back to this time and time again. I sometimes add a heaped tablespoon if Greek yoghurt, some honey and the juice of haf a lemon, along with the zest. Makes the best and easiest lemon drizzle cake when the whole thing is baked in a loaf tin. Just lower the heat by 10°c and bake until the centre is cooked. Also I use self raising flour and omite the baking soda, leaving everything else the same, for perfect results every time.
Can you use another dairy free milk instead of Soya?
I can’t think why not.
Tried this recipe for a friend who is allergic to eggs. These cupcakes not only turned out really great but also tasted delicious too. These cakes tasted better than the ones with eggs. Will be using this recipe again for sure.
so pleased you liked it!
These are so good! They don’t take long at all to cook and are so soft and crispy. I would recommend making them sweeter and I added a bit more milk because the mixture was a bit thick but so good!!!
so glad you liked them!
I want to make these strawberry flavoured. Could I add some strawberry jam to the mix and if so would I need to put less milk in?
I’d just swirl through some jam, and add a bit less sugar.