If there is any such thing as a roll call for culinary superheroes, the names would be incomplete without including eggs. Ranking among the top ten food items for versatility in functions and range of recipes in which they can be used, eggs can rightly be considered a popular and hard-to-do-without kitchen staple, especially in baking procedures.
But there are sometimes when you have to do without eggs in your baking recipes, and this might be due to scarcity or dietary requirements that absolutely cannot include eggs. So what is the next step in such a situation?
Our advice? Turn to available substitutes. Few replacements can accurately capture and sufficiently mimic all eggs’ functions. There are, however, some substitutes that can work just fine to replace them in your baking recipes. Read more to find out what these substitutes are and understand how to properly use them in your recipes.
Best 3 Egg Substitute For Cupcakes
What are Eggs?
Since the beginning of time, eggs have been a part of our meals as mother nature’s first superfood. Yet it is only now that we are discovering the total amount of the nutritional wonders they contain and how beneficial they are in fostering long-term health. Eggs contain 13 vital vitamins and minerals and provide crucial sources of these nutrients as part of a healthy diet.
Eggs possess lots of properties and serve a wide variety of functions in cooking procedures. Aside from being used to significantly increase the nutritional content of several meals, egg yolks and whites perform various physical tasks in baked goods and improve the healthfulness of foods by adding extra protein and lipids.
Some of the key functions of eggs in baked food items include thickening, emulsifying, clarifying, flavor and color, and many other seemingly innumerable functions. Eggs are thus widely used in baking recipes to achieve a considerably better appearance, texture, and flavor.
Eggs Nutrition Facts
Uses of Eggs in Cupcake Recipes
Ingredients that provide structure, tenderize, bind, and more are usually needed for baking. Flour, sugar, oil, and eggs are common examples of these ingredients in cupcakes and other baked products, but eggs are indispensable. The distinct structures of the yolks and whites make eggs an ideal baking component.
Eggs can offer structure, leavening, richness, color, and flavor to baked goods in addition to their nutritional value. The balance between eggs and flour, which offer strength, and sugar and fat, which add tenderness, determines the height and texture of baked goods.
Examples of cupcake recipes in which eggs are commonly used include the following:
- Moist vanilla extract
- Chocolate cupcakes
- Lemon cupcakes
- Pumpkin spice cupcakes
- Black bottom cupcakes
- Chocolate chip cookie dough cupcakes
- Red velvet cupcakes
- Vegan cupcakes
- Cheesecake cupcakes
- Strawberry cupcakes
- Brownie cupcakes
- Pumpkin Ginger cupcakes
- Cream filled cupcakes
- Sweet potato cupcakes
- Triple citrus cupcakes
- Lemon-glazed blueberry cupcakes
- Applesauce-filled cupcakes
- Pecan pie cupcakes
- Pot pie cupcakes
- Chocolate cornflake cupcakes
Substitutes for Eggs in Cupcakes
The nutritional benefits of including eggs in your cupcake recipes are so many, and the taste, color, and general appearance it imparts into baked products can be described as absolutely heavenly. If, however, you have a dietary plan that requires you to exclude eggs, or you’ve run out, there’s a solution or two (or three) that won’t ruin your cupcakes.
Try experimenting with one of these suggested substitutes:
1. Silken Tofu
Tofu is made from dehydrated soy milk that has been compressed into solid blocks. Tofu’s texture differs based on the water it contains. The tofu becomes sturdier as more water is excluded, and silken tofu is softer inconsistency due to its high water content.
One-fourth cup (approximately 60 grams) of puréed silken tofu can be used in place of one egg in cupcake recipes. Because silken tofu has a bland flavor and can make baked items dense and heavy, it is best utilized in eggs in brownies, cookies, quick bread, and cakes.
- Best tofu for blended beverages, sauces, dips, and thicken soups without adding any dairy.
- Soybeans are known for being a complete protein which means they supply all 9 essential amino acids.
- Long shelf life which means you can store in your pantry without refrigeration until opened.
- Made with non-GMO soy and free of saturated fat, is low fat and gluten-free.
- Dairy-free, certified gluten-free, vegan, KSA Kosher Parve, & made in USA.
2. Yogurt or Buttermilk
Eggs can be replaced in many cupcake recipes with either yogurt or buttermilk. Plain yogurt is the recommended option for this substitution because flavored and sweetened types can change the flavor of your cupcakes, but this could also be a good thing if you appreciate a different taste.
For each egg that needs to be replaced in a cupcake recipe, use one-fourth cup (60 grams) of yogurt or buttermilk. Apart from cupcakes, muffins, cakes, and brownies are also ideal candidates to benefit from these substitute options.
3. Agar-Agar or Gelatin
Gelatin is a gelling substance that can be used in place of eggs. It is, nevertheless, an animal protein generated primarily from the collagen of pigs and cows. If you don’t eat animal products, agar-agar is a vegan substitute made from seaweed or algae. Both options are powder form in most supermarkets and health food stores, and online.
One tablespoon (9 grams) of unflavored gelatin dissolved in one tablespoon (15 grams) of cold water can be used to substitute one egg. Then, when foamy, add two teaspoons (30 grams) of hot water. You can also replace one egg with one tablespoon (9 grams) of agar-agar powder combined with one tablespoon (15 grams) of water.
The flavor of the end product should not be affected by either of these substitutions, but they may result in a slightly firmer texture.
- 100% Pure Beef Gelatin; 12g protein, 52 calories. Gluten & Dairy Free, Cholesterol Free & Fat Free.
- Easily digestible pure protein supports natural digestion & healthy immune system.
- Aids in weight management; Paleo and Keto appropriate.
- Promotes youthful skin, healthy hair & strong nails. Supports bone and joint health.
- Convenient and easy to use. Dissolves in hot liquid; gels in cool liquid. Stir into coffee or tea. Use as ingredient for gummies, jello or sauces.
Frequently Asked Questions (FAQs)
Can I use oil in place of eggs in cupcakes?
Oil is substituted for eggs in recipes where the egg is employed as a leavening agent to help the baked goods rise. 1 1/2 teaspoons of vegetable oil, 1 1/2 tablespoons of water, and one teaspoon of baking powder per egg make the substitute.
Can I use milk instead of eggs?
If the recipe doesn’t call for any other liquid, the egg is most likely included for moisture. You can confidently substitute it with yogurt or milk in that scenario. Eggs are good protein and fat sources. Replace the egg with milk powder or cream if it’s added for extra richness.
Can you add mayonnaise to a cake mix?
Cupcakes are an absolute heavenly delight, and eggs are key ingredients in making them so. However, if you run out of eggs in your store or don’t particularly fancy eggs in your recipes, there’s no need to worry.
Our suggested options will work wonders as replacement ideas for eggs in your cupcakes and other baked recipes. Remember to adhere to appropriate substitution amounts and methods for the best possible results.