1/1 Photo of So Easy Egg and Dairy Free Cupcakes
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.
My Private Note
Units: US | Metric
- 1Preheat the oven to 350.
- 2Line 24 muffin cups with cupcake papers.
- 3Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
- 4Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
- 5Pour the batter into the muffin cups.
- 6Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
- 7Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
- 8Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
- 9Frost with a purchased dairy and egg free frosting or make your own to use.
- 10I find that they are less crumbly if you refrigerate them overnight before serving.
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Nutritional Facts for So Easy Egg and Dairy Free Cupcakes
Serving Size: 1 (1038 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 123.3
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.4 mg
- Sodium 155.5 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.3 g
- Sugars 9.8 g
- Protein 0.9 g