Eggless Birthday Cupcakes
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This easy eggless cupcake recipe takes a classic flavor — vanilla with chocolate and makes it just as nostalgic and classic but without eggs! You will love this recipe for Eggless Birthday Cupcakes.
If you're looking for more eggless cakes, then check out some of my other favorites like my Eggless Coconut Sheet Cake, Eggless Strawberry Banana Snack Cake, or my Eggless Chocolate Caramel Cake Balls.
Table of Contents
Why You'll Love This Recipe
Eggless Birthday Cupcakes: If you are looking for a classic cupcake that everyone will love, then look no further. These eggless vanilla cupcakes with chocolate ganache frosting and rainbow sprinkles are a simple and stunning cupcake for birthdays or any celebration!
Quick & Easy: This easy eggless cupcake recipe is quick to mix up, just like regular cupcakes! If you're intimidated by eggless baking, don't be as it's really as simple (if not easier) than baking with eggs! Plus, you don't have the worry of raw eggs if you are baking with kids when you make this easy eggless cupcake recipe.
Sweet & Fluffy: These moist and sweet vanilla cupcakes are topped with a light and creamy chocolate ganache frosting. You'd never know this easy eggless cupcake recipe is made without eggs! If you're looking for eggless birthday cupcakes, then this recipe is perfect!
Ingredients
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cupcake pans with liners.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the milk and sour cream and mix on low until combined.
Add the cake flour, baking powder, and sea salt in that order and mix on low until a smooth batter forms. Scoop into cupcake liners, filling three-quarters full.
Step 3
Bake for 20 to 24 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and chocolate ganache. Mix on low until combined, then speed mixer up to high until and fluffy. Transfer to a piping bag with decorating tip #846.
Step 5
Pipe frosting onto each cupcake and top with rainbow sprinkles.
Baker's Tips
- Make sure you have the Chocolate Ganache Sauce made first. You can do this the day ahead as well if you want.
- Make sure your butter is soft. I like to leave butter out at room temperature overnight to ensure it softens naturally, this is always the best way! But, if during the colder months it is still not soft, you can pop it in the microwave for 10 second intervals. Do not do more than 10 seconds per 1 stick of butter, as it can melt portions of the butter into a liquid, and we don't want that. Even if you have to hit 10 seconds three times, that is better than hitting 30 seconds total.
- Make sure your milk and sour cream are room temperature. When you work so hard to get soft butter, then cream it with the sugar, adding in cold ingredients could derail all your hard work. Because when the cold ingredients go into the warm butter and sugar, it can cause the butter to clump up again – which is exactly what we were trying to avoid!
- It is important to use baking powder in this recipe and not baking soda. Though they may seem similar, the two are not interchangeable. Baking soda needs certain ingredients to react with in order to work, and this recipe doesn't have any of those ingredients. Therefore, in order to get the best rise, baking powder is necessary. Plus, if you use baking soda in recipes where it doesn't have acid to react with, then it can cause your baked goods to taste sour.
- I always use natural rainbow sprinkles without artificial colors. My favorite is the Carnival Mix from India Tree, you can find them here. They are beautiful pastel rainbow sprinkles.
FAQ's
Yes, I provide a simple adjustment for gluten free at the bottom of the recipe. I also link to the flour that I used to test them with!
Yes, you can swap out the butter for vegan butter, the sour cream for vegan sour cream, and the milk for dairy free milk of your choice. My favorite is coconut. milk!
Yes, if you want to make ahead of time you can bake these the night before. They are best stored in a cake dome in the fridge because of the chocolate ganache.
Craving More?
Eggless Birthday Cupcakes
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 1 cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 248 grams cake flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 454 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 57 grams Chocolate Ganache
Instructions
- Preheat the oven to 350°F. Line 2 cupcake pans with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk and sour cream and mix on low until combined.
- Add the cake flour, baking powder, and sea salt in that order and mix on low until a smooth batter forms. Scoop into cupcake liners, filling three-quarters full.
- Bake for 20 to 24 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and chocolate ganache. Mix on low until combined, then speed mixer up to high until and fluffy. Transfer to a piping bag with decorating tip #846.
- Pipe frosting onto each cupcake and top with rainbow sprinkles.
- Store in an airtight container (or cake dome) in the fridge for up to 3 days.
Notes
Nutrition
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