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    You are in: Home / Dairy-free / So Easy Egg and Dairy Free Cupcakes Recipe
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    So Easy Egg and Dairy Free Cupcakes

    So Easy Egg and Dairy Free Cupcakes. Photo by gobruijns

    1/1 Photo of So Easy Egg and Dairy Free Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    TheCookinMom's Note:

    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.

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    Units: US | Metric

    • 1 (18 ounce) box yellow cake mix (look carefully at allergen list)
    • 1 1/3 cups water
    • 1/3 cup vegetable oil
    • 1 banana (ripe and mashed)
    • 1 teaspoon baking powder
    • 1 tablespoon vinegar


    1. 1
      Preheat the oven to 350.
    2. 2
      Line 24 muffin cups with cupcake papers.
    3. 3
      Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
    4. 4
      Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
    5. 5
      Pour the batter into the muffin cups.
    6. 6
      Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
    7. 7
      Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
    8. 8
      Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
    9. 9
      Frost with a purchased dairy and egg free frosting or make your own to use.
    10. 10
      I find that they are less crumbly if you refrigerate them overnight before serving.

    Ratings & Reviews:

    • on February 09, 2013


      I used a chocolate mix instead of the yellow cake mix (after checking for allergens). It was yummy. All the kids loved it. I thought it tasted a bit like a chocolate banana bread, which was not a bad thing at all. It was a bit crumbly, even after a stay in the fridge, and the tops were a bit flat. But it was still very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2009


      These are wonderful! My daughter is allergic to eggs, and this makes birthday parites a hit! Everyone loves the hint of banana flavor! I don't just make one special cupcake for her, I make them for everyone with rave reviews! I am going to attempt the recipe this week for an elmo birthday cake. I can't wait!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008


      This is BY FAR the best egg free cake recipe. My son has a severe egg allergy and this recipe has been great in letting him enjoy cupcakes and cake at birthday parties. My friends even ask me for the recipe for their children's birthday parties so that my son can have cake too! They do fall apart a bit easier but I have found that if you pop them in the fridge for a little while after you frost them, they solidify and don't fall apart so easy. I share this recipe with all my friends who have children with allergies. This recipe also makes great cakes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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

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