Updated: May 26
These Eggless Vanilla Cupcakes are the best for all occasions. these cupcakes are light and fluffy and can be made with simple ingredients available in your pantry. These Eggless Vanilla Cupcakes are delicious and are a perfect addition to birthdays, house parties, and even for days when you crave something sweet
I am super excited to share my recipe that has been my go-to recipe for years and is easy to make.
This Eggless Vanilla Cupcake recipe is all you want for those special occasions. Vanilla is such a classic flavor and it pairs well with all types of frostings.
THESE CUPCAKES ARE
Super soft and light
Full of flavor
TIPS FOR BAKING A PERFECT BATCH OF EGGLESS VANILLA CUPCAKES
To get your cupcakes perfecT, I would also like to suggest some tips, you will fall in love with baking cupcakes once you realize how easy they are!
Fill the cupcake liners up to half of the height of the liners to get the perfect batter for the cupcakes.
Always pre-heat the oven before baking
Adding baking soda over curd will incorporate a lot of air and structure to the cupcakes. Baking soda can take 5 mins to fully react with curd. Once the curd has almost doubled in quantity, that’s when the mixture is ready.
Use the best quality vanilla you can get your hands on for these cupcakes, it’ll help the main flavor shine throughout!
To check whether the cupcakes are done or not use a toothpick.
INGREDIENTS FOR EGGLESS CUPCAKES
Oil-based desserts are much lighter and have a fluffier sponge. They also have a longer shelf life than desserts made from butter.
I always use normal homemade yogurt/Dahi for these cupcakes. Sometimes homemade yogurt can be too watery. If that is the case you should separate the thick yogurt portions and use that. Yogurt is a very important ingredient in this recipe because it is responsible for adding structure and texture to the eggless vanilla cupcakes.
I use normal sugar for this cupcake recipe as mixing it with a hand blender melts the sugar and leaves smaller particles which then melt when you mix other ingredients and also while baking. You can also use caster sugar or superfine sugar. Do not use granulated sugar in desserts.
For the dry ingredients I use all-purpose flour/ maida, baking soda and baking powder use a sieve to sift in the dry ingredients which incorporate air in the batter and helps in making the cupcakes light and airy.
HOW TO STORE PRE-MADE CUPCAKES
After making a batch of these Eggless Vanilla Cupcakes.
Let cupcakes cool at room temperature.
Wrap cupcakes tightly in plastic wrap.
To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
Step by step recipe with photos
PREPARATION TIME: 10 minutes
¾ cup maida
½ tsp baking powder
½ cup yogurt
¼ tsp baking soda
6tbsp castor sugar
¼ cup vegetable oil
1 tsp Vanilla
COOKING TIME: 25 minutes
STEP1: For making the cupcakes light and airy add 1/2 tsp of baking soda in 1/2 cup of curd/ dahi mix it well and keep it aside for 5 mins. It will bubble up.
STEP2: In a bowl add 6 tbsp of sugar and 1/2 cup of vegetable oil mix it well until combined. Add the curd mix into the sugar and oil mix, add 1 tsp of vanilla essence and mix it well.
STEP3: Using the sieve sift in the dry ingredients 3/4 cup of all-purpose flour and 2 tsp of baking soda and mix it in until you don't see the flour lumps do not over mix.
STEP4: Transfer the batter to the cupcake liners and fill them till half of the height of the liners. Bake at 180 degrees for 20-25 minutes.
STEP5: Once these are baked let them cool at room temperature. I have made these cupcakes with a caramel filling and added whipped cream on top with butterscotch nuts.
STEP6: Eggless vanilla cupcakes are ready to serve!
FOR FROSTING AND THE CARAMEL FILLING OF THESE EGGLESS VANILLA CUPCAKES
I used a caramel filling and whipping cream for frosting my eggless vanilla cupcakes. This filling is so smooth and delicious and complements these eggless vanilla cupcakes perfectly and adds balance with the whipping cream for the perfect caramel sauce check out my caramel recipe it requires only two ingredients sugar and water.
To perfectly whip up the whipping cream-
Used super cold whipping cream to get proper stiff peaks
Use a hand beater at medium speed
If your cream is too loose pop it back in the freeze for 30 minutes and start whisking it again.