Mimi's Organic Eats » Cake & Cupcake Recipes » Eggless Birthday Cupcakes

Eggless Birthday Cupcakes

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.

eggless birthday cupcakes
eggless birthday cupcakes

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!

eggless birthday cupcakes

Ingredients for Eggless Birthday Cupcakes

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Organic Valley Sour Cream

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Organic Chocolate Ganache

eggless birthday cupcakes

Tools Needed

Digital Food Scale

Stand Mixer

Cupcake Pans

Piping Bags

Ateco Tip #846

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How to Make Eggless Birthday Cupcakes

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.

eggless birthday cupcakes

Tips for Eggless Birthday Cupcakes

• Make sure you have the Chocolate Ganache 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.

eggless birthday cupcakes

FAQ's

Can I make these gluten free?

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!

Can I make these vegan?

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!

Can I make these ahead of time?

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.

Why Choose Organic Ingredients?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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eggless birthday cupcakes

Eggless Birthday Cupcakes

Mimi Council
Moist and sweet vanilla cake is topped with a light and creamy chocolate ganache frosting. You'd never know these amazing cupcakes are baked without eggs. Try this easy eggless cupcake recipe for Eggless Birthday Cupcakes for your next party!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 16 cupcakes
Calories 326 kcal

Ingredients
 
 

Batter

Frosting

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

Gluten Free — Replace the cake flour with 248 grams (scant 1 ⅔ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 326kcalCarbohydrates: 51gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 198mgPotassium: 47mgFiber: 0.4gSugar: 39gVitamin A: 400IUVitamin C: 0.03mgCalcium: 43mgIron: 0.2mg
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