12 Simple Recipes for Eggless Cupcakes (Using Household Ingredients)

You may believe that using eggs is absolutely important in order to produce tasty cupcakes. Nevertheless, this is not the case- you can bake delicious cupcakes without using any eggs!

Therefore, the next time you want to prepare a delicious treat but don’t have an egg carton, simply utilize one of the wonderful suggestions below.

No eggs are required for delectable handmade cupcakes!

The Function of Eggs in Cupcakes

When considering how to substitute an egg in a cupcake recipe, consider what eggs bring to a cupcake batter.

In a cupcake recipe, eggs serve various functions. Secondly, eggs act as a binder, keeping the cupcake together after baking. The protein in the egg yolk and egg white solidifies when the eggs bake, giving eggs their firm shape.

Eggs contribute fat to a cupcake batter as well. The fat is added particularly by the egg yolk. This may improve the flavor and moistness of cupcakes by making them richer and creamier.

The egg white, on the other hand, may lend air to a cupcake, particularly if it is whisked and fluffed before being mixed in with the batter. The air in the cupcake makes it light and fluffy.

When replacing eggs in a cupcake recipe, you’ll need an item that can accomplish all (or most) of the following: function as a binder, keep the cupcake moist and tasty, and lighten the cake.

Eggs do a lot, so they may be difficult to replace, but there are a few solutions that will work well.

1 – Silken Tofu

Silken Tofu is an extremely soft tofu that is significantly smoother than regular varieties. Silken tofu is an excellent egg substitute in cupcake batter due to its velvety texture, ability to bind ingredients together, and high protein level.

Before adding the silken tofu to the cupcake batter (at the same time as the eggs), thoroughly whisk it to remove any lumps.

Just one cup of silken tofu is required to substitute one egg, and although your cupcakes will not be as brown as they would be if eggs were used, they will be moist, soft, and delicious!

2 – Applesauce

Many people like using applesauce as an egg substitute since it gives a little more taste as well as nutritional advantages to the cupcakes.

When using applesauce as an egg replacer in cupcakes, just use 1 cup unsweetened applesauce for each egg.

One thing to bear in mind is that using too much applesauce might result in spongy cupcakes. Hence, if your recipe calls for more than four eggs (or one cup applesauce), seek for a different substitute. Too much applesauce might do more damage than good to the cupcakes!

Applesauce, on the other hand, works beautifully to substitute one or two eggs!

3 – Ripe Banana

Check out the banana if you’re looking for fruits that can substitute eggs in a dish! To substitute an egg in a cupcake recipe, all you need is a cup of mashed, ripe banana.

This not only adds a beautiful mild taste to your cupcakes, but it also naturally sweetens them. The banana will help bind the cupcakes together and keep the cupcakes moist.

Too much banana, like using applesauce instead of eggs, may make the cupcakes thick and chewy. When there are 3 or fewer eggs in the recipe, use this egg replacer.

4 – Ground Flaxseed

You’ve probably heard about flaxseed eggs, which are incredibly popular when it comes to baking without regular eggs.

A flaxseed egg is made by combining one tablespoon of ground flaxseeds with three tablespoons of water. Let the flaxseeds to remain for two minutes after stirring the mixture; they will be thick and gelatinous, almost like an egg!

When the gel mixture is ready, fold it into the cupcake batter at the same time you would normally fold in the eggs.

Because of their fibrous nature, flaxseeds act as a powerful binder in cupcake batter. Although flaxseed eggs do not offer much in terms of smooth tongue feel (flaxseeds may make cupcakes somewhat chewy), they do provide an earthy and mild nutty taste to the dessert.

Flaxseeds are also high in nutrients, so you may pretend that your cupcakes are healthy!

5 – Plain Greek Yogurt

If you want to produce a cupcake with a wonderful smooth texture without using eggs, yogurt is the item to use! Yogurt, like eggs, provides healthful fats and has a pleasant creamy flavor.

Greek yogurt is thicker than other types of yogurt, making it an excellent egg substitute. You may use plain yogurt or vanilla yogurt to add flavor to your cupcakes.

A cup will suffice! You may notice that your cupcakes are a bit denser, but in a nice manner.

6 – Vinegar and Baking Soda

As previously stated, eggs aid in the rising of cakes due to their propensity to be aerated and trap air while they bake. If you want to get the same fluffy texture without using eggs, try vinegar and baking soda!

One egg may be replaced with one teaspoon baking soda and one tablespoon vinegar. But, rather than adding this mixture directly to the batter or mixing it in at the same time as the eggs, you should add the vinegar and baking soda mixture to the cupcake batter last.

As you combine the ingredients in a small bowl, they will immediately begin to bubble, causing the desired chemical reaction within the batter.

Mix the baking soda and vinegar, then add it to the cupcake batter right away.

7 – Chia Seeds

Chia seeds are packed with omega-3 fatty acids, fiber, and plant components. So, how might this nutritious food be used in lieu of eggs in a recipe? Easy!

One tablespoon of chia seeds combined with three tablespoons of water yields a lovely egg substitute.

Chia seeds will bind the ingredients together, resulting in a dense and delicious cupcake. You’ll want to eat a lot of these cupcakes, and you can feel good about it since they’re healthy!

8 – Commercial Egg Replacer

If you want to make eggless cupcakes often, you might consider using a commercial egg replacer. There are several varieties available, and they are normally sold in powdered form, which means they are shelf stable for several months (they keep fresh far longer than regular eggs!).

Most commercial egg replacers are manufactured with starch and a leavening agent, and when baked, they function like an egg by binding the ingredients and making the cupcakes rise.

Egg replacers have a fairly neutral taste and will not contribute much flavor to the cupcakes, but they will ensure that your cupcakes bake effectively despite the lack of eggs!

Each commercial egg replacer will come with its own set of instructions for usage, but usually, 1 teaspoon of egg powder to 3 tablespoons of water equals one egg.

9 – Arrowroot

Arrowroot powder is produced by crushing the arrowroot tuber to provide a high starch component. Because of the high starch content, it is ideal for baking and substituting eggs (it will definitely keep the cupcakes together!).

One egg may be made by combining two teaspoons of arrowroot powder with three tablespoons of water. Arrowroot has a neutral flavor and will not add flavor to your cupcakes.

10 – Aquafaba

If you’ve never heard of aquafaba, get ready to learn about a tasty new ingredient that you may have been wasting for years.

Aquafaba is the liquid left over after boiling beans or the liquid inside a can of beans. The thick, sticky liquid is an excellent alternative for egg whites (don’t you think the consistency is similar?!).

Aquafaba is great for recipes that call for just egg whites. It can be beaten like egg whites and retains its form. Without using any eggs, this might help keep your cupcakes light and fluffy!

Of course, aquafaba has a small flavor, but it won’t be noticed once incorporated with your cupcakes! In a cupcake recipe, three tablespoons of aquafaba may substitute one egg white.

11 – Nut Butter

Three tablespoons smooth peanut butter, cashew butter, or almond butter may be substituted for one egg in your cupcake recipe. This substitution works well in recipes that call for thick cupcakes, such as banana or apple cupcakes.

The finished result will have a distinct nutty flavor, so make sure it complements your cupcakes!

12 – No Egg Recipes

Instead of substituting the eggs in your cupcake recipe, seek for a recipe that was made without the use of eggs. There are several cupcake recipes available that use no eggs and have been thoroughly tested to guarantee that they function correctly.

Use someone else’s cupcake experiments instead of your own! In any case, the recipes you discover will most likely employ some of the techniques outlined above to substitute the eggs.

Although eggs assist to produce wonderful cupcakes, they are not required to make a flawless dessert delight. Lots of different ingredients may be used in lieu of eggs to make your cupcakes unique, delicious, and egg-free!

Try a couple of these suggestions and let me know how your cupcakes come out!

Good luck with your baking!