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You are here: Home / Recipes / Baking / Easy Egg-Free Cupcakes

Easy Egg-Free Cupcakes

Published on November 28, 2010 by Helen 17 Comments
Last Updated on December 20, 2019

Jump to Recipe - Print Recipe

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.

Pale egg free cupcakes with frosting and small chocolate decorations

Table of Contents

  • Egg-Free Cupcakes
  • How to Make Egg-Free Cupcakes
  • Variations
  • Egg-Free Basic Cupcakes
    • Ingredients
    • Instructions
    • Notes

Egg-Free Cupcakes

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.

Five cupcakes, taken from above, on a striped pale cloth.

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. 

Variations

  • 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. 
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Close up on egg free cupcakes
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5 from 11 votes

Egg-Free Basic Cupcakes

This is a very simple, egg-free, budget cupcake recipe. It is perfect for the frugal baker, vegans and those with egg allergies.
Servings: 12
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time15 mins
Total Time20 mins

Ingredients

  • 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

Instructions

  • 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. 

Notes

  • 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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Egg-Free Basic Cupcakes
Amount Per Serving (12 cupcakes)
Calories 110 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 57mg2%
Potassium 67mg2%
Carbohydrates 17g6%
Sugar 8g9%
Protein 1g2%
Vitamin A 15IU0%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: Cakes & Bakes
Keyword: Basic Cupcake, Budget Cupcake, egg free
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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? 

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Filed Under: Baking, Cake, Cupcakes Ingredients: Flour, Milk, Oil, Sugar

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    Recipe Rating




  1. Choclette

    5 stars
    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.

    Reply
  2. Sam

    5 stars
    Eggs get more and more expensive – lovely to have a way to bake without them!

    Reply
  3. Marie

    5 stars
    this is perfect for anyone who cannot have eggs too! Lovely recipe.

    Reply
  4. Katie

    5 stars
    These are such a good idea. There really is no reason to buy non free range eggs

    Reply
  5. Kat Musgrove

    Hi, if you have all ingredients but have only self – raising flour, what do you do? Thank you.

    Reply
    • Helen

      Just leave the baking powder out if you have self raising flour

      Reply
  6. Lisa Dodds

    5 stars
    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.

    Reply
  7. Paul W

    5 stars
    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.

    Reply
  8. El

    5 stars
    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

    Reply
  9. Victoria

    5 stars
    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!!

    Reply
  10. Ida

    5 stars
    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!

    Reply
    • Helen

      that is super news – the focus on this one is being quick and easy.

      Reply
  11. Rita

    5 stars
    If I wanted to use a 9” tin could I? And would the measurements of the ingredients and timings change in the oven?

    Reply
    • Helen

      I’m not sure it would work in a bigger tin, I’ve not tested so wouldn’t feel comfortable recommending.

      Reply
  12. Jaime

    5 stars
    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.

    Reply
  13. Farida

    Can you use another dairy free milk instead of Soya?

    Reply
    • Helen

      I can’t think why not.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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