5 Delicious Eggless Cupcake Recipes for Beginners

If you are new to baking or prefer not to use eggs, these five simple eggless cupcake recipes are ideal for you. From traditional vanilla to rich hazelnut truffle cupcakes, these recipes are both vegetarian and flavourful.

1. Vanilla Cream Frosting Cupcake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tablespoon pure vanilla extract
• 1/2 cup unsalted butter at room temperature
• 4 cups powdered sugar.
• 1 teaspoon pure vanilla extract
• Four tablespoons of heavy cream or milk.

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tray with cupcake liners.
3. In a large bowl, combine the flour, sugar, baking soda, and salt.
4. In a separate bowl, combine water, oil, vinegar, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and whisk until just mixed.
6. Distribute the batter evenly among the cupcake liners, filling them about two-thirds full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.
8. Allow the cupcakes to cool for 5 minutes in the tin before transferring to a wire rack to finish cooling before icing.
9. In a large mixing bowl, whip the butter until smooth.
10. Mix the powdered sugar, vanilla extract, and heavy cream.
11. Beat at medium-high speed until light and fluffy.
12. Pipe or spread the icing on the cooled cupcakes.

2. Red Velvet Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon cider vinegar
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 2 tsp. red food coloring

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tin with cupcake liners.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, mix the sugar, oil, milk, vinegar, vanilla extract, cocoa powder, and red food colouring.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Hazelnut Truffle Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp. white vinegar
• 1 tablespoon pure vanilla extract
• 1/2 cup hazelnut spread.
• 1/2 cup heavy cream
• 2 tbsp. unsalted butter

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tray with cupcake liners.
3. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
4. In a separate bowl, combine water, oil, vinegar, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and whisk until just mixed.
6. Distribute the batter evenly among the cupcake liners, filling them about two-thirds full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center of each cupcake comes out clean.
8. Allow the cupcakes to cool in the tray for 5 minutes before transferring to a wire rack to finish cooling before adding the truffle topping.
9. In a small saucepan, heat the heavy cream until it begins to steam.
10. Remove from the heat and combine the hazelnut spread and butter.
11. Stir until smooth, then cool to room temperature.
12. Once the cupcakes have cooled, spoon on the truffle topping.

4. Blueberry Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tray with cupcake liners.
3. In a large bowl, combine the flour, baking powder, baking soda, and salt.
4. In a separate bowl, combine sugar, oil, applesauce, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and whisk until just mixed.
6. Fold in the blueberries.
7. Distribute the batter evenly among the cupcake liners, filling them about two-thirds full.
8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes away clean.
9. Allow the cupcakes to cool for 5 minutes in the tin before transferring to a wire rack to finish cooling before icing.

5. Belgium Chocolate Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup of hot water

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tray with cupcake liners.
3. In a large bowl, combine the flour, baking powder, baking soda, and salt.
4. In a separate bowl, combine sugar, oil, applesauce, and vanilla extract.
5. In another bowl, combine the cocoa powder and boiling water until smooth.
6. Add the wet ingredients to the dry ingredients and whisk until just mixed.
7. Add the cocoa mixture and stir until smooth.
8. Distribute the batter evenly among the cupcake liners, filling them about two-thirds full.
9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes away clean.
10. Cool the cupcakes in the tin for 5 minutes before moving them to a wire rack to finish cooling before icing.

These recipes make it easier than ever to bake eggless cupcakes. Whether you're craving basic vanilla or a chocolate hazelnut truffle cupcake, these vegetarian-friendly recipes will satisfy everyone!