Eggless Vanilla Cupcakes Recipe (2024)

FAQs

Do you need eggs in cupcakes? ›

Binding: Eggs act as a binding agent, helping to hold the batter together and give structure to the cupcakes. Leavening: Eggs contribute to the leavening process by providing steam during baking, which helps the cupcakes to rise. Moisture: Eggs provide moisture to the batter, making the cupcakes tender and soft.

Brush the warm cupcakes with a small amount of simple syrup. This is optional, as they are already moist and delicious without it. But I always recommend simple syrup for cupcakes as it soaks into the cupcakes, seals in the moisture and makes them extra-moist!

This can leave everyone a little deflated, right? Flat cupcakes exist due to lots of contributing factors. Oven temperature, wrong amounts of leavening agents, and overfilling cupcake cases are the main culprits.

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

Eggs serve several important functions in baking, including: Binding: Eggs act as a binder, helping to hold the ingredients together and providing structure to the cake. Without eggs, the cake may not hold its shape properly and may crumble or fall apart.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

What does vanilla do in cupcakes? ›

The primary purpose of vanilla extract is to add flavour to baked goods. Lacking it, baked goods tend to have a bland and boring taste. Vanilla extract can also contribute moisture to create a soft and fluffy texture.

Overfilling the cupcake liners: If you fill your cupcake liners too full, the cupcakes will not have enough room to rise, and they will become dense and heavy. To ensure light and fluffy cupcakes, fill the liners only two-thirds full. Using expired baking powder or baking soda.

Additionally, professional bakers may use certain ingredients such as meringue, whipped cream, or fruit puree to keep the cake moist, or they may bake the cake at a lower temperature for a longer period of time.

You usually wanna put it in the oven shortly after you mix it together because you're usually using chemical levening agents (either baking powder or baking soda, or both?) as a levening agent and it you wait too long, they won't work, to make your cake rise.

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you're looking for specific results.

In general, traditional cupcakes contain eggs as a key ingredient, and this poses a dilemma for vegans who strictly avoid animal products.

Tip. A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly.