The best Eggless Vanilla Cupcakes ever 🙂
If you like your cuppies moist , light and fluffy as a cotton ball then this recipe is for you . It’s one of my favorite eggless vanilla cupcake recipe which works great for cakes too. Makes a perfect base for filling frosting and decoration for all occasions . I am using this recipe for years now and the taste and texture of the end product – be it a cake or cupcakes is just fabulous.
The best part is its absolutely simple and made with handful of ingredients easily found in every household .
As an ardent baking fan ,I have been trying and testing a lot of recipes for years now . Its quiet tricky to bake without eggs but not impossible right. Like many of you my search for a perfect recipe began online. I surfed for many promising ones , followed various recipes to the T and got varied results
some were dry , some not that airy and fluffy , some were moist but dense , some fell flat on me some turned out ok but ‘ok’ isn’t good enough for me. I didn’t want to settle for something mediocre . Cakes I baked remained great the same day but eventually dried up the second day or a day after refrigerating it .
You can of course warm up your slice and enjoy it in this case , but what if I had frosted ones? Can’t warm them up right.
So decided to make few adjustments to the recipes which were on my like list.
Good recipe turned into the best recipe & how??
I have a vanilla cake recipe saved in my folders for approx 7 years now. Honestly I don’t know who has created it . But who ever it is I am thankful to that person .
I have made few adjustments to it and recreated it to suit my taste – and I want to term it as the BEST one.
After making the cupcakes the original way , they were fabulous the same day but they dried up or became a bit tough the very next day and that needed to be fixed.
Second thing that was bothering me was that they weren’t as light and airy as a cupcake should be . They were a bit dense ,perfect texture for a pound cake and not a cupcake.
Thirdly they were a bit sweeter than what we generally prefer especially if I decide to frost them , then I like my cake to be less sweet so that after frosting the sweetness is balanced.
I am more of an ingredient person than a recipe one. If I see a recipe I take it more like a guideline and try to play around with the ingredients provided I am well versed with their properties.
The changes that I made are –
The original recipe calls for butter . I have replaced it with oil and used some butter essence resulting into moist cupcakes even after 2 days.
It was all maida / apf in the original recipe , I have replaced some with cornflour resulting light and airy texture. You can call it as home made cake flour .
Reduced the sugar – this part was easy to crack 🙂 resulting perfect sweetness
increased liquid by 1-2 tbsp
rest all pretty much the same.
I am so glad to share this recipe with you so that you don’t have to go through all the trial and error . Hope you like it as much as we do.
enjoy the step by step instructions mentioned below followed by the recipe and important notes.
- use blender with whipping attachment and not the beater attachment. Doesn’t matter if its a hand held or a stand mixer – both will give you same results.
- all ingredients have to be at room temperature or not too cold including yogurt /curd .
- sift the flour twice from a height – results into fluffy bakes
- mix dry ingredients well before incorporating in the wet ones
- act quickly once the batter is mixed because the leavening agents start reacting as soon as they come in contact with something acidic – here its yogurt.
- pre heat your oven atleast for 15 mins
- do not over mix the batter -after putting dry ingredients to the wet ones whip until the batter is lumpfree – for me its less than 30 secs
- do not over bake – it dries out the baked goods.
Always start by pre heating your oven and lining up the pans.
1) cream the yogurt and sugar until sugar is dissolved.
5) In another bowl sift all dry ingredients and give it a quick mix with a spoon/ spatula
6)Mix dry and wet ingredients
6) Taste test
7) scoop batter in cupcake liners , 2/3 or 3/4 way full. bake in pre heated oven
9) toothpick test. Once baked and out of the oven , cool it in the pan for 10 minutes then transfer it on a wired rack if you have one.
risen beautifully – nice and smooth top
10) If you are impatient one like me , just pick 2-3 and eat them right away – warm spongy, moist and yummy .
cross section of the cupcake – see how fluffy and nice it looks 🙂
Don’t forget to save some if you desire to frost them .
I have frosted them with buttercream
I will be doing a detailed post on it next week
- 1 cup plus 5 tablespoon all-purpose flour
- 2 tablespoon cornflour /corn starch
- both flours sifted from a height at least 2 times and mixed well
- 1 cup thick yogurt/curd not buttermilk
- 3/4 cup sugar i have used raw sugar use any granulated sugar
- 1/2 teaspoon baking soda
- 11/8 th teaspoon baking powder i.e 1 teaspoon plus a pinch of baking powder
- 1/2 cup refined oil/ canola oil
- 1 teaspoon vanilla essence
- 1/4 teaspoon butter essence optional use for buttery taste
- 1/2 teaspoon salt or add according to your taste
- 2 tablespoon water . add only if the batter is too thick - as thickness of yogurt varies for everyone
Preheat oven to 180C /350 f for 15 minutes.
Line standard or mini cupcake pan or 8" cake tin
Cream the sugar and yogurt until the sugar is completely dissolved.
Add vegetable oil and vanilla essence and mix well. In another bowl sift all dry ingredients and give it a quick mix.Now, slowly add sifted flour fold into the wet ingredients. Fold the dry ingredients in the wet ones with a spatula or whip it with a hand blender / stand mixer until lumpfree and smooth. Do not over mix. Add water if needed. Batter should be thick like idly batter.
Bake in preheated oven at 180 degree C /350 f for 15-18 minutes for standard size cupcakes or till a toothpick inserted into the cupcake comes out with fewer crumbs not batter.
My cupcakes were done in exact 15 minutes 30 seconds.
Take it out of the oven and then it Transfer onto cooling rack after 10 mins.
For cake- bake 35-40 mins and toothpick test .
For mini cupcakes 10-12 mins baking time
Instead of apf and corn flour you can use 1 1/2 cup cake flour
You can substitute the apf and corn flour with wheat flour - 1 1/4 cup in total - of course there will be a variation in texture but tastes great - good options to make for your kids.
If you dont have corn flour , you can skip it and use 1 1/2 cups of apf/ maida
use blender with whipping attachment and not the beater attachment. Doesn't matter if its a hand held or a stand mixer - both will give you same results.
all ingredients have to be at room temperature or not too cold including yogurt /curd .
sift the flour twice from a height - results into fluffy bakes
mix dry ingredients well before incorporating in the wet ones
act quickly once the batter is mixed because the leavening agents start reacting as soon as they come in contact with something acidic - here its yogurt.
pre heat your oven atleast for 15 mins
do not over mix the batter -after putting dry ingredients to the wet ones whip until the batter is lumpfree - for me its less than 30 secs
do not over bake - it dries out the baked goods.
butter flavoring is optional
you can even add almond flavoring or some lemon or orange zest.
Please do not open your oven to check standard size cupcakes before 15 mins mark . keep checking after every minute later by inserting toothpick in the cnter most cupcake
How to store these cupcakes
Cakes made from this recipe and not frosted keeps well at room temperature for up to 2 days and in the fridge for up to a week .
If frosted, Shelf life totally depends on what frosting has been used.
I just frosted and packed some for a dear friend who has invited us for dinner.
Makes two 6 ” cakes or one 8 ” cake .
Below is a sneak peek on what’s next week on my blog – detailed buttercream and frosting these beauties!!
Hope you give these easy vanilla cake and cupcakes a try . Any queries or feedback , please drop a comment below.
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