Pillsbury Cupcakes {made Egg-free}

I LOVE cake.  There is nothing better than the from scratch bakery taste of fresh cake.  But I have also always loved the basic cupcake made from a boxed cake mix.  When your household is on an egg-free diet, this can be a bit of a challenge.  But I was determined to adjust the added ingredients in the mix so the eggs could be omitted.  From trial and error, I have found that the pudding in the Pillsbury mix seems to help hold the cake together.  The mixes without the pudding were much more crumbly.

One of my children has inherited my love for cake and thinks we should have it for every holiday or fun occasion.  I tend to agree!  So, this week we made some yummy Easter cupcakes.  Happy Easter!!

[UPDATE 06/16/2016:  I have been making this recipe for years now.  My kids love these cupcakes, but they are quite crumbly.  That I think makes it harder to feed them to non-allergy friends.  I recently made this recipe for Club Soda Cake (EF).  The texture using the club soda is more consistent with a cake containing egg.  I haven't tried it with cupcakes but I have made a layer and sheet cake, which this recipe won't do so I am confident it will work well.  Give it a try!]

 

We made these for Easter in 2012 and topped them with jelly beans.

We made them again this Easter (2013) and topped them with chocolate eggs.

Pillsbury Cupcakes

1 box Pillsbury cake mix^*

1 c water

½ c oil

1 T baking powder

Preheat the oven to 350^o.  Grease cupcake tins or line them with paper baking cups.  Mix ingredients with an electric mixer on low until combined.  Scrap the sides of mixing bowl.  Mix an additional 2 minutes on medium to medium-high.  Fill cupcake tins about 2/3 full.  Bake for about 18 minutes.  Cool cupcakes in pan.  Frost cupcakes when completely cooled.  Makes 20 cupcakes.

^* I used the Pillsbury Moist Supreme Funetti cake mix.  This mix calls for the added ingredients of 1 cup water, 1/3 cup oil and 3 eggs.  Pillsbury also has the following flavors: chocolate, classic white, classic yellow, dark chocolate, devil’s food cake, German chocolate, golden butter recipe, lemon, pineapple, pink lemonade and strawberry.  I checked the ingredient lists on the available mixes at my grocery store.  Classic white, classic yellow, funfetti and strawberry can all be made egg-free as described above.  See this post to make chocolate (Devil's Food) cupcakes.

Note:  The Pillsbury mixes do contain dairy.  I am not trying to promote one brand over the other.  I have just found that some brands work better when making adjustments for egg-free cooking.