Eggs in Cupcake: Things need to know

How to Prepare Eggs Before Mixing

Egg size for cupcakes

Grade AA and Grade A eggs are best for making cupcakes. Grade A eggs have the characteristics of Grade AA eggs except the white is solid. 

This is the quality most often sold in stores.

Grade A eggs are suitable for making cupcake batter. 

I weighed a Grade A egg in the kitchen and found it weighed 75 grams.

Egg keep in the refrigerator
Cold Egg
After washing and drying the eggs, I usually keep them in the refrigerator.

The number of eggs I need to put in

Use three eggs in the batter for cupcake structure and moisture. This also enhances the flavour. 

Extra two egg whites to make the cupcakes light and fluffy.

Use at room temperature

The eggs used for the batter should be at room temperature. This ensures that the mixture is not concentrated.

If you use eggs that have just been removed from the fridge, the mixture of sugar, butter and egg concentrate seems like flour.

When wheat flour is added, the mixture becomes lumpy. Therefore to get a non-concentrated cupcake batter, leave the eggs at room temperature.

White egg coagulates in the fridge
Egg Coagulate
As you can see, the white egg coagulates when I used them in the cold temperature.

Let the fresh eggs be removed from the refrigerator for two hours to get the eggs at room temperature.

Batter concentrated using cold egg
Imperfect Batter
The cupcake batter becomes concentrated when I used a cold egg and it looks like I am making biscuit batter.

Egg content in the cupcake batter

The most important thing for an egg in the batter is to build the structure of the cupcake in the form of protein produced from egg whites and yolks. 

Protein freezes as the cake are baked and together with the starch from the flour produces cupcake powder.

Egg yolks in cupcake batter

Egg yolk not only contributes protein but also fat, flavour and emulsifying lecithin.

An emulsifier is an action of holding water and fat together.  

You can add egg yolks to allow the batter to store extra liquid and at the same time extra sugar. 

This helps produce a more moist and sweet cupcake with a better structure after baking and not sticking to the cupcake cup. 

Egg whites in cupcake batter

The egg whites are beaten separately until foam can be used to make cupcakes. This mixture is mixed in the egg yolk mixture. 

When combined these two blends help the cake to be softer but the egg whites do not contribute to the construction of the cupcake structure. 

Whether you beat the egg whites and yolks separately or beat them all at once together doesn’t matter. This depends on the taste and suitability of each.

However, knowing how to use eggs to modify recipes is a valuable skill for cupcake makers.   

The normal batter for cupcakes
Normal Batter
This is the normal texture for cupcake batter. This happens as the eggs are at room temperature.

The function of eggs in the cupcake batter

Thicken the cupcake batter

Eggs help thicken the dough as well as add moisture to the cupcakes.

Cupcake making requires eggs as one of the main ingredients to make the cupcake texture soft, light and fluffy.

Create the overall structure of the cake

When eggs are baked in the cupcake batter, the protein in the cupcake freezes, helping to create the overall structure of the cake.

Dough without eggs or an insufficient amount of eggs may make the cupcake too soft and flat but if there are too many eggs, the cupcake becomes hard and chewy.


These are the things that I learn after baking cupcakes for almost two years. 

The lesson is never-ending as I continue to discover new things every time I baked. 

Another ingredient that I used for baking cupcakes

Coconut oil for baking cake

Nor Aziah

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