Egg-free Orange cupcakes | Eggless Orange cupcakes

Super yummy, moist and bursting with citrus-y flavors! That’s what these eggless orange cupcakes are all about! With just 10-15 minutes of prep time and 20 minutes of baking, these are ready under 40 minutes. Although you will have to wait till they cool down to enjoy them completely, well at least you know some home baked deliciousness awaits you!


This is is an egg-free cake, a result that I achieved by playing around with my to go basic sponge cake recipe. I’ve changed the method from creaming to the muffin method, which is much simpler provided you don’t over mix the batter.Β I’ve swapped the butter for oil since that’s much more feasible to use for this method. I find a direct 1:1 substitution of butter to oil makes the cake very oily, so I’ve reduced it to 1/3 cup instead of 1/2 cup oil. I added a little butter extract to still compensate for the butter flavor, so you have the best of both ingredients πŸ™‚

For the eggs, I’ve simply substituted it with yogurt. I have tried substituting it with flax meal egg in the past and it didn’t work out, I’ve trashed many a cake because they were really inedible. Flax meal egg is not the right substitute for a sponge cake but would be great for muffins and other cakes. I’ve tried using them in brownies too, which I will be sharing soon, and it worked like a charm πŸ™‚ I’m happy with the way all my eggless baking experiments have turned out, so finally, I can share some lovely, egg free baked goodies with you guys!

This orange cupcake is really soft & moist, you can see the texture of the sponge in the pictures below. The orange flavors add a something special to this ordinary sponge cake making it a delight to devour! I intended on frosting these with chocolate buttercream but thought they were so good on their own without the frosting. Next time I intend varying this recipe a little with the addition of cocoa powder in the batter for a chocolate orange cupcake, hmm now isn’t chocolate and orange a match made in heaven???

 

 

Step by step instructions

1.Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.

2.In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.

3.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.

4.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined ( about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a prettyΒ dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.

5.Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool for 10 minutes, then transfer to a platter and let it cool completely before frosting it.

Notes

1.Do refer to this site, for common mistakes to avoid whilst using the muffin method. The most common one being, beating the batter until no lumps are visible, which is a big no! The lumps do disappearΒ as theΒ batter bakes.

2.If you wish to add eggs, use 2 eggs in place of yogurt.

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Egg-free Orange cupcakes

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: Dozen cupcakes

Egg-free Orange cupcakes

Ingredients

    Dry ingredients
  • 1.5 cup unbleached all-purpose flour (spooned and leveled)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • Wet ingredients
  • 1 cup granulated sugar
  • 1/2 cup non-sour yogurt
  • 1/2 cup orange juice (freshly squeezed or store bought)
  • 1/3 cup vegetable oil
  • 1 tsp orange zest/ orange essence
  • 1/2 tsp butter extract (optional)

Instructions

  1. Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 F/ 180 C.
  2. In a mixing bowl, sieve all the dry ingredients from a height. Whisk well and set aside. Sieve 2-3 times for a lighter and airy cake.
  3. In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
  4. Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a prettyΒ dense cake. A few lumps are okay in the batter. Check notes to read more about it in details.
  5. Transfer the batter to a prepared muffin tin, filling about 2/3 rd, bake at 350 F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Transfer to a wire rack, let it cool for 10 minutes, then transfer to a platter and let it cool completely before frosting it.
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Regards,

Freda

46 comments

  1. milliethom says:

    I’ve made lots of orange cakes in the past, Freda, but never one without eggs, Your recipe for these cupcakes looks interesting and I’m determined to try it out. The substitution of eggs for yogurt intrigues me, and I’d like to see how well it works. Your cupcakes certainly look lovely! πŸ™‚

  2. Sunitha nahar says:

    I am so happy to have tried this recipe, first time tried orange flavour cake it turned out awesome. Every body loved it

  3. Asmita Manjrekar says:

    Hey Freda, these cutie cupcakes turned put amazing. Usually whenever I tried baking without egg, the cupcake or cake would turn out dense. Thanks to your tips; I couldn’t believe how soft n fluffy they turned out!

  4. Chhavi says:

    Made these cupcakes today and I must say that they taste awesome. The texture is perfect and the flavor of orange is just too good. Thanks for the recipe!

  5. Valencia says:

    I love following your recipe they turn out yumm
    Tried the cupcakes so moist full of orange flavour. Only change I did was added marmalade in center while baking.
    For serving warmed in microwave for 30seconds and served with vanilla ice cream
    Thanx

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