Egg Free Cupcakes

Is it me, or are there more food allergies floating around the classroom than when we were in school? It seems every time I turn around there is a new diet concern for one of our little friends. Dye sensitivities, low sodium, egg-free, nut-free, gluten free. It’s a lot to keep track of.

Planning a children’s birthday party to accommodate special diets can be a big bummer. Before your frustration sets in, take a moment to look at it from the eyes of a child endangered by food. Attending a party is a genuinely stressful situation.

A friend of mine bakes her own egg free cupcakes for her daughter to bring to parties so her little girl won’t be left out of the fun. My reaction to that? What a great mom and what a missed opportunity for the hostess.

I want my friends and their children to feel comfortable and SAFE in my home. Occasionally that means putting a little more effort into my menu planning.  It’s just one event. No biggie. Imagine how challenging it is for a child to live with the allergy every day, or how terrifying it is for those parents that can’t be at their child’s side every minute of every day.

In an effort to be a good host and good friend I went on the hunt for the perfect allergy free cupcake recipe.  Not only did it need to be both egg and and nut free, it also needed to bake properly. My allergy wary friend told me egg substitutes are keeping her cakes from rising and her cakes often sticks to cupcake liners.

I stumbled on a recipe over at Cookies and Cups. It’s a very simple, no frills recipe. There are no special ingredients required. Everything I needed was already in my pantry. (My version of the recipe is at the bottom of this post.)

The results were better than I hoped for. This is going to become my new go to cupcake recipe. It’s that easy and that delicious.

There is also a pretty little rise to the cake.

This cupcake rises!

This cupcake rises!

As requested, the cake does not stick to the paper liner.

The cake doesn't stick to the paper liner.

The cake doesn’t stick to the paper liner.

Despite the lack of eggs the cake has a velvety texture similar to bakery style cakes.

Amazing velvety texture

Amazing velvety texture

Another bonus, without the egg yolks you get a true white cake with a delicate vanilla flavor. It really is a very elegant little treat.

If you are bringing treats to school or hosting a party for guests with allergies sometimes you have to go the extra mile. For me, it is worth my time to be the home where all kids are free to enjoy a birthday bash with wild abandon.  I hope you’ll agree.

5.0 from 2 reviews
Egg-Free Vanilla Cupcakes
A simple recipe for delicious egg-free and nut-free vanilla cupcakes.
Cuisine: American
Recipe type: Cupcakes
Serves: 24 cupcakes
Prep time: 
Cook time: 
Total time: 
  • 3 cups cake flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ cup of softened butter
  • 1½ cups sugar
  • 1½ cups milk
  • 4 tsp vanilla
  1. Preheat oven to 350
  2. Sift dry ingredients together.
  3. Beat sugar and butter together in mixer until light and fluffy.
  4. Add vanilla to milk.
  5. Add flour and milk to butter mixture in alternating batches. Begin and end with flour.
  6. Blend until combined 1-2 minutes.
  7. Fill lined cupcake pan ⅔ full.


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10 thoughts on “Egg Free Cupcakes

  1. And they are just as delicious as they look 🙂

    • They really are!! Enjoy!

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  3. Katie Trahan says:

    Do you think you could freeze these? My son has food allergies and I feel like I am constantly baking a whole batch of cupcakes for him to have 1 to take to a party.

    • I freeze cupcakes for my son who has food allergies with egg and nuts. I even take some to school and they keep them in the freezer for those parties where I have no notice.

  4. Have you made this in cake pans?

  5. They’re really good! My son has a buddy with a peanut and egg allergy attending his birthday so we made a small batch of these and they’re great!

  6. What about using a gluten-free all purpose flour?

  7. Tammy Elkins says:

    These cupcakes are awesome. My granddaughter has dairy, egg and tree nut allergies. I tried this recipe twice and it came out great. I did used almond milk and for the butter I used Fleichmans No Salt butter. The second time I made them I poked holes in the top of the cupcakes and brushed some coconut cream and let them set. I made my frosting adding a little more coconut cream and they were so extremely moist and delicious. My granddaughter is 8 and she went crazy over them. Thank you for sharing this recipe it is a keeper.

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