Out of Eggs, one case
Egg substitute for cupcakes
5 options, ranked, with the exact amount
Use Plain yogurt
¼ cup for every egg
For each egg, use ¼ cup of plain yogurt, or 3 tablespoons of aquafaba plus 1 teaspoon of oil. Both give a soft cupcake that still domes. For chocolate cupcakes that call for one egg, 1 teaspoon of baking soda with 1 tablespoon of vinegar gives the lightest crumb.
- Verdict —
- Tweak it
- The tweak —
- Thin Greek yogurt with 1 tbsp water per ¼ cup.
- Best for —
- vanilla and yellow cupcakes
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Plain yogurtvanilla and yellow cupcakes | ¼ cupTweak it | Tweak it |
| 2 | Aquafabavegan vanilla cupcakes | 3 tbsp + 1 tsp oilTweak it | Tweak it |
| 3 | Baking soda + vinegarchocolate and red velvet cupcakes | 1 tsp soda + 1 tbsp vinegarYou'll taste it | You'll taste it |
| 4 | Unsweetened applesaucespice, carrot and apple cupcakes | ¼ cupYou'll taste it | You'll taste it |
| 5 | Commercial egg replacerany standard cupcake recipe | 1 ½ tsp + 2 tbsp waterTweak it | Tweak it |
Plain yogurt
faint tang; soft and moist
Moisture, protein and acid in one spoonful. The crumb is close to an egg-made cupcake.
- Best for
- vanilla and yellow cupcakes, box mix cupcakes, lemon and berry cupcakes
- Prep
- Thin Greek yogurt with 1 tbsp water per ¼ cup.
- Contains
- dairy
- Where it fails
- Recipes with more than 2 eggs, which lean on them for structure.
Aquafaba
neutral; light
The liquid from canned chickpeas. It binds and traps air like egg white, and the oil replaces the fat of the yolk.
- Best for
- vegan vanilla cupcakes, white cupcakes
- Prep
- Whisk until foamy before adding.
- Suits
- vegan
- Where it fails
- Nothing in particular.
Baking soda + vinegar
no vinegar taste after baking; airy
A leavening swap, not a binder. The reaction makes gas that lifts the batter.
- Best for
- chocolate and red velvet cupcakes, one-bowl oil-based cupcakes
- Prep
- Mix the soda with the dry ingredients and the vinegar with the wet. Fill the pan and bake at once.
- Suits
- vegan
- Where it fails
- Replacing more than 1 egg: extra soda tastes soapy and nothing binds the crumb. Also butter-rich batters that need a binder.
Unsweetened applesauce
slightly fruity; denser, flatter tops
Binds and moistens but weighs the batter down.
- Best for
- spice, carrot and apple cupcakes, muffin-style cupcakes
- Prep
- Add ¼ tsp baking powder per egg replaced.
- Suits
- vegan
- Where it fails
- Light vanilla cupcakes with a tall dome.
Commercial egg replacer
neutral taste
A starch and leavening powder made for this job.
- Best for
- any standard cupcake recipe, allergy-safe baking for a class or party
- Prep
- Whisk the powder into the water first, or use the amount on your box.
- Suits
- vegan
- Where it fails
- Nothing in particular; follow the package.
Tips for substituting eggs
4 tips- Fill liners two-thirds full. Egg-free batters rise, then settle slightly as they cool.
- Bake at the recipe temperature and test at the earliest time. They are done when the top springs back.
- Cool in the pan 5 minutes only, then move to a rack so the bottoms do not steam and peel from the liners.
- A standard 12-cupcake recipe uses 2 eggs: that is ½ cup yogurt, or 6 tbsp aquafaba plus 2 tsp oil.
Questions
4 questionsWhat is the best egg substitute for cupcakes?
Plain yogurt, ¼ cup per egg, for most recipes. For vegan cupcakes use aquafaba, 3 tablespoons with 1 teaspoon oil per egg.
Can I use applesauce instead of eggs in cupcakes?
Yes, ¼ cup per egg, with ¼ teaspoon extra baking powder. Expect a denser, moister cupcake with a flatter top.
Can I leave the eggs out of a cupcake mix?
Not without replacing them. Add ¼ cup yogurt, applesauce or carbonated water for each egg the box lists.
Why did my eggless cupcakes sink?
Too much moisture and not enough structure. Use yogurt or aquafaba in place of fruit puree, do not overfill the liners, and do not open the oven early.