egg-free cupcakes!

So happy to have Amy of Yummy Toddler Food back today with an egg-free cupcake recipe! Amy’s recipes are always a hit and we’re so happy for her and her new cookbook release! 35 of her best recipes of the year into a giftable cookbook that’s perfect to share with other mamas of little ones. Check it out right here and enter “HAPPY” for $5 off! Welcome back, Amy!

“A few of our little friends can’t eat eggs, so whenever we’re having a gathering with friends, I try to include a dessert that everyone can eat. These Chocolate Cupcakes with Cream Cheese Frosting happen to be free from eggs, gluten, and nuts, but they taste just like you’d hope a cupcake would—moist, decadent, and with a delicate crumb.Egg Free Cupcakes My daughter helped me to bake this batch over a recent cloudy weekend and since there aren’t any raw eggs in the batter, it was even okay with me when she wanted to lick the spoon clean! I started with the recipe for my Brownie Cupcakes and made a few tweaks. Here’s the scoop on the few less traditional ingredients:

Egg Free CupcakesChia seeds: These seeds, which plump up into an almost gel when wet, help the batter bind together. They also add some good fats, which is a nice nutritional bonus. (You can’t see them in the final cupcakes since the color blends right in with the cocoa powder.)

Buckwheat: We love to bake with this gluten-free flour, which is not made of wheat despite its name. It has a nutty flavor, is high in nutrients, and is really versatile.

Yogurt: Using yogurt in baked goods adds a nice richness (along with protein and calcium) and helps to cut down on the amount of butter needed.

Each bite of these cupcakes delivers just-sweet-enough flavor and hits of chocolate, and the Cream Cheese Frosting is a perfect pair. We highly recommend enjoying these with a tall glass (or sippy cup) of milk!Egg Free Cupcakes

Super Yummy Egg-Free Chocolate Cupcakes
You can use whole-wheat flour instead of the buckwheat if you prefer.
Makes 12

3/4 cup milk

3 tablespoons chia seeds

1/4 cup butter, melted and cooled slightly

1/2 cup plain yogurt (preferably not nonfat)
1 teaspoon vanilla
1/4 cup sugar
1 cup buckwheat flour

1/2 cup cocoa powder

2 teaspoons baking powder
1/4 teaspoon salt

1/3 cup semi-sweet or dark chocolate chips

1. Stir the milk and the chia seeds together and let sit for 5-10 minutes. Meanwhile, preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Add the butter, yogurt, and vanilla to the milk mixture and stir to combine well.
3. Add the sugar, buckwheat flour, cocoa powder, baking powder, salt, and chocolate chips to a medium bowl. Stir to combine. Use a spatula to fold in the rest of the ingredients. Spoon evenly into the prepared paper liners, filling each about 3/4 full and smoothing the tops. Bake for 16-18 minutes or until a cake tester inserted into the center comes out cleanly. Let cool for 5 minutes in the pan, then let cool completely on a wire rack.

Cream Cheese Frosting
Stir together 8 ounces cream cheese, softened at room temperature, 1/4 cup sour cream, 1 teaspoon vanilla, and 2-3 tablespoons honey with a wooden spoon. Spread onto cupcakes.

Make-Ahead: You can bake and frost these cupcakes up to a full day ahead of time but I suggest that you skip the paper liners and simply grease the muffin tin instead. The paper liners have a tendency to get totally stuck to the cupcakes during overnight storage—but otherwise, they taste nearly identical when stored in the fridge in an airtight container!


  1. Kendra:
    on November 18, 2015 at 7:31 am said:

    Love this.

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