Fluffy, soft, spongy cupcakes with the flavor of vanilla, made with the most easily available ingredients, are eggless vanilla cupcakes and this is a recipe for the best eggless cupcakes. I love to use this eggless cupcake recipe to celebrate any occasion. The best part is that this recipe doesn’t call for any eggs, nor does it call for any condensed milk or yogurt. Milk along with vinegar is used in place of eggs. And the result is such that it is hard to believe that the cupcakes are eggless. I mean, cupcakes can’t get better than this. This eggless vanilla cupcake recipe is simple without any special ingredients or equipment. In this post, you can find how to make cupcakes without eggs along with step by step pictures and a complete recipe video.
Eggless cupcake recipe calls for:
Flour: All-purpose flour and cornflour have been used to make eggless cupcakes. If you are short of cornflour you can use all-purpose flour instead.
Baking powder, baking soda, and salt: Make sure to check the goodness of these ingredients, I mean of baking powder and baking soda. How to check baking powder and baking soda have been explained in the forthcoming topics in this post.
Milk and vinegar: Basically, buttermilk is called for in many eggless cake recipes. However, in place of buttermilk, milk plus vinegar is used. I have personally never used buttermilk in any cake recipe. In case you do not have vinegar, you can use lemon juice.
Oil and sugar: I have tried a number of eggless cupcake recipes. Most of the recipes called for too much sugar and at the end, as in after frosting the cake, I found the cake to be too sweet. However, this recipe gave aptly sweet cupcakes. I have used oil. I have never tried this recipe with butter. You can try it with melted butter too. It should work.
Take ½ of a teaspoon of baking powder in a bowl and add ¼ cup of hot water. The solution should bubble up. If it doesn’t, it has gone bad.
Take ½ tsp of baking soda in a bowl or plate. Add ½ tsp vinegar or lemon juice. It should fizz. If it doesn’t, get a new one.
Well, often used in the incorrect context, the two are quite different from each other.
You might like our collection of eggless cake recipes.
Frost the cuppies with your favorite or sprinkles and serve it as a dessert.
1.This recipe makes 6 standard sized cupcakes.
2.Preparations: Make sure all the ingredients are ready. Line a muffin tray with cup cake liners. Pre-heat the oven to 180°C (160°C in case of convection or fan oven).
3.Take 1 cup milk.
4.Add 1 tbsp vinegar.
5.Stir it.
6.Keep aside for 5-7 minutes.
7.For the dry ingredients, place a large sieve over a large mixing bowl.
8.Add 1 and ¼ cup of all-purpose flour (maida).
9.Followed by 2 tbsp of cornflour.
10.Add 1 tsp baking powder.
11.Next add in 1/4 tsp plus 1/8 tsp of baking soda.
12.Also add in 1/4 tsp of salt.
13.Sieve it.
14.Once again sieve it.
15.Keep it aside for now.
16.In another mixing bowl add 1/3 cup of oil.
17.Add ¾ cup powdered sugar.
18.Mix well.
19.Also add in 1 tsp of vanilla essence.
20.Continue to mix.
21.Mix till absolutely creamy.
22.Add the dry ingredients in the oil and sugar mixture. Add approximately 1/3 of it. The idea is to add in batches.
23.Also add approximately ½ of the milk and vinegar mixture.
24.Mix gently.
25.Add another batch of dry ingredients.
26.Also add in milk and vinegar mixture.
27.Add in the remaining dry ingredients.
28.Mix. Do not over mix.
29.Pour the cake batter in the liners.
30.Fill up to 2/3.
31.Bake at 180°C (160°C in case of convection or fan oven) for 15-18 minutes. Check by inserting a toothpick. Let the cupcakes cool for a minute.
32.Transfer on a wired rack. Let these cool completely.
33.Frost the cupcakes with your favorite frosting. Bon appetite!
PREP TIME 15 minutes + 15 minutes cooling time
COOK TIME 15 minutes
TOTAL TIME 15 minutes + 15 minutes passive time
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