This easy eggless vanilla cake cupcakes recipe no condensed milk no butter is the best Eggless Vanilla Cake / Cupcakes recipe 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.
2) whip until sugar dissolves completely 3) add oil , vanilla essence, butter essence
4) give a quick whip
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 , ⅔ or ¾ 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
Eggless Vanilla Cake & Cupcakes
- 1 cup plus 5 tablespoon (184 grams) All-purpose flour , maida sifted
- 2 tablespoon (22 grams) cornflour /corn starch ,sifted
- 1 cup (242 grams) yogurt/curd not buttermilk
- ¾ cup (165 grams) sugar ,see notes
- ½ teaspoon baking soda
- 1¼ teaspoon baking powder
- ⅓ cup (67 ml) flavorless oil neutral cooking oil or melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt or add according to your taste
- 3-4 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 extract and whip well until oil is emulsified.
- 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 lump free and smooth.
- Do not over mix. Add water if needed. Batter should be medium consistency.
- 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
Possible substitutes -Melted butter can be used in place of oil - just skip salt Instead of maida ( all-purpose flour)and white cornflour together you can use 1 ½ cup cake flour You can substitute the all-purpose flour and cornflour with wheat flour - 1 ¼ cup in total - of course, there will be a variation in texture but tastes great - good options to make for your kids. If you don't have cornflour ( cornstarch), you can skip it and use 1 ½ cups of apf/ maida. I have used raw sugar for this recipe. You may use any granulated sugar.
Important tips to make the best eggless vanilla cake & cupcakes
- Use blender with whipping attachment and not the beater attachment.
- Doesn't matter if its a handheld 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 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 at least for 15 mins
Do not over mix the batter -after putting dry ingredients to the wet ones whip until the batter is lump-free - for me its less than 30 secs.
- Do not over bake - it dries out the baked goods.
- 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 a toothpick in the centermost 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 like this recipe and do give it a try. I would love to hear from you. Love being here , don’t miss a single recipe- Subscribe now – it’s free and get every recipe in your inbox.Subscription box is on the home page and below every recipe post.If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section or tag me @carveyourcraving on instagram.
Are we friends yet . Let’s connect on-
Facebook| Instagram | Pintrest | Twitter
Happy cooking!Do share it with the world!Thanks for stopping by.
IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVEYOURCRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.
Hello, I’ve made this recipe and it’s moist but the taste is off-putting for me. It has a weird afrer taste. I’m not sure if it’s the Cornstarch that made it taste weird or something else. I followed the reciped to the T. Its my first time making an eggless recipe that might be it or maybe i mess up somewhere
Hello Kim, thank you for your concern. I haven’t experienced a weird aftertaste nor any of my readers have. As you can go through the extensive comments below, everyone loves this recipe. I appreciate that you brought this up but I am not sure why is it tasting weird. Is it bitter or chalky or what? can you please elaborate?
Hi! I need to make a birthday cake for my son with two layers. I have 8” pans and 9” pans. Do I need to double the recipe for either of those sizes? Or will the 8” pan work and divide the batter in two resulting in two thin layers?
Hello Rachel. 8″ pan works for this recipe. If using a 9 ” pan you will have to double the recipe and use two equal pans or else the outcome will be a very thin cake. It all depends on how many servings you want to make.
Thank you so much for posting this recipe i have been following this recipe for few years now and I can easily call my go to recipe for vanilla cake The No fail recipe I just love the way you have explained the recipe I would like to post the picture of the cake i made for my daughters bday using your recipe the children totally loved it
Hello Deepa, firstly, happy birthday to your daughter. Sure you can send your beautiful creation on my Facebook page message section or Instagram messages. My handle is carveyourcraving. I am happy that this recipe always worked for you.
Can I use milk in the recipe? If yes, how and how much?
Hello Anu, are you looking to swap something for milk or add as an additional ingredient?
This was a super simple recipe. I added almond extract to it and they are SO delicious!! Thank you!
Thanks for sharing this amazing recipe!! Can I make this cake vegan?? Can I replace yogurt with vegan sour cream??
Yes Prachi, you can replace sugar with organic or vegan sugar. You can swap dairy yogurt for a non-dairy one or sour cream too. If using sour cream then do adjust the consistency of the batter by adding couple of spoons more water.
Hi Khushboo. very easy recip and gave it a shot last week..Cake generally came out good, moist and soft but also sticky, oily and a bit gluey. didn’t have a crumb like texture..I followed your recipe except for addition of corn flour as didn’t have it at home. Please advice what could have gone wrong..Thx and rgds, Priya.
Sticky or oily cake happens if you have not measured the oil well, overuse it or you haven’t whisked the oil with yogurt until it has completely emulsified before adding the dry ingredients. Or if the cake is undercooked. Cornflour will give you a lighter and more successful sponge. Saying that I have made this cake several times just using all-purpose flour and it turns out fab.
hello! i jus tried baking these, they rise beautifully but are sticky at the top and it kind of sticks to the teeth when eaten. may i know what could have gone wrong? i added 2 tbsp of water to the mixture.
Hello Shyanne, it could be outside temperature, if it is too humid then the top if not frosted will turn sticky. Or if you have stored it before cooling down completely.
Hello Khushboo Ma’am!
My daughter wants me to bake a blueberry cake. Can I use blueberries in this recipe? If so, could you please guide me how?
Simply toss 1 cup blueberries with 1 tablespoon flour, coat well. Now add these in the final step just before it goes in the oven. Fold it well with the batter and bake as directed.
I have been following your recipes for many years now, but it just occurred to me that you might be the best person to answer this.
I am a vegetarian and I dont use eggs in my cakes. But I would love to make a very white cake this Christmas for my kids.
Any tips you can share ? 🙂
Hello Istisha, You can get a white cake by using this recipe and whipped cream frosting.
Hi Khushboo Ma’am,
My daughter wants to have blueberry muffins (only). I would like to use blueberries in this recipe. Could you please guide me?
Hello Parisha, firstly, this is a cupcake recipe and not a muffin. Muffins are denser. If you are looking for a muffin recipe then I have a couple of fruit ones on my blog. Simply swap the fruit like strawberry or mixed berries with your preferred one.
Hi Khushboo, wonderful and easy recipe. I have a query. My hand held mixer doesn’t have blender/whipper attachment only a egg beater and bread kneading attachment. can I use the egg beater attachment. will that change or affect the cake texture.thx
Hello Priya you can use a handheld whisk. Whisk is used to fluff up the batter by filling in air. So the cake becomes light and airy after baking. A beater doen’t do that. You can use a cut and fold method using a spatula.
If j am using 1 and 1/2 cake flour Instead of apf and cornstarch do i need to make any changes with other ingredients ?? (For example baking powder)
Hello Shruti, I don’t think cake flour has baking powder. Please check the label. Self-rising flour has baking powder.
I am a home baker n I use ur vanilla sponge recipe for all my cakes.its just perfect ,moist , fluffy n loved by al.l.Thank you khusboo.
I made these cupcakes and added sprinkles to make it into a funfetti cake but some of the cupcakes (maybe 5 of them) caved in the middle. Do you know why? How can I fix this ?
Thank you for your help
Hello Kim, there are a couple of reasons why the cupcakes sink. 1. Overbeating the batter 2. uneven oven temperature or oven temperature running too high 3. Taking out the cupcakes too early. 4. Lot of leavening agents. In your case, did the cupcakes in the middle cavities or side cavities sink? Di you open the oven door in between the baking?
Hi I tried this and it tastes good. However it cracked in the middle when I took it for cooling. What could have gone wrong?
Hello Jai, Cakes cracking isn’t an issue as such. Cakes cracking in the middle can be due to many reasons – It has been baking for a longer time or a quick change in the temperature i.e oven to outside environment temperature. Do a toothpick test and it should come out with few crumbs and not sticky batter. If it comes out clean, it is overbaked but not an issue.
Hi, how many cupcakes will i get from this recipe?
Around 13-14 standard size cupcakes.
Such a great recipie.❤❤❤❤❤❤😃😃🙏🙏🙏
Thank you Dhanya, I am glad you enjoyed it!
Whats is apf ??? U mentioned in a recipe
Apf is all purpose flour also called as maida
Thank you. Your recipe was amazing. Thank you!!!
hey ni tried your eggless chocolate cupcake recipe last time and it amazing, can you pls post what recipe you used for the frosting? thank you.
Hello Srinidhi, I have used chocolate ganache. The delailed recipe on it is on my blog!
Hi ! The cake turned out so good.Thank you for the recipe.Can we add chocolate chips to the cake?
Sure Pooja, you can add your favorite chocolate chips or nuts to the cake.
I baked the vanilla cake. I got a nice flat top once I removed it from the oven.. I kept it to cool down at room temperature for a while but by then I got a sunken top from the centre. What could be the reason?
I halved the recipe and baked in a 6″ pan. Baked at 180 for approx 22 mins. I have tried this recipe before and not faced such issue though.
Hello Ridhi, if you haven’t faced this issue previously, it could be that the batter was over whipped or the leavening agents were not cut into half while making the recipe. Did you check whether the cake was done or not by inserting a toothpick? Did you open the oven door before 20 minutes of bake time?
I was little hesitant before trying this recipe as it stated 1 cup of yogurt…thinking so much of curd will result in dense texture….honestly….it is the best recipe I ever tried…..so fluffy,airy …..and perfect for whipped cream frosting…❤️❤️
Hi khushboo..pls help me out…hving schl competion for cake baking…pls tell me a bakery cake recipe….its urgent.
Hello Pooja, what do you mean by a bakery cake? You will have to give me more information. Reach me on my email or facebook page message section.
I mean…bakery cakes.. they use different ingredients ,non sticky cakes made by them…curd and buttermilk makes cake sticky…sponge cake made by bakers…i want to start a mini bakery at my home…pls help me out
Hi Pooja, yes there are many ways to make a cake. And I will do variations in the near future. But the cakes made with curd or buttermilk are not sticky. The top is as it is moist. You need to cut it and level. Always blend the oil with yogurt and completely. You will get light and spongy cake.
Love your recipe. If I need to make 3 layers Vanilla cake…this will be the same measurements?
Hello Shilpa, for a three-layer cake you can use this recipe as is if you are using three 6″ pans. You will have to use 1.5 times the recipe for three 8″ layers.
Professinal cake making tips and any recipe u want to sharewith me…want to open a small bakery at home…help me
Refer to my basic cake recipes, there are many tips given throughout the post. Practice and practice to get better at finishes.
Have tried your chocolate cupcake recipe which turned out great so would like to try this one out next for Father’s Day! What kind of yogurt did you use? Does it have to be full fat, or can we substitute with fat free/Greek or even skyr? Thank you!
Any yogurt is fine. With greek yogurt you will have to just add 1-2 tablespoons water to adjust the consistency. Homemade yogurt is fine too.
Hi! This is my first time seeing an eggless recipe which uses 1 cup of yogurt so it really made me think twice. But in the end, I am so glad I found your recipe. I tried this yesterday and the cupcakes came out perfect and fluffy just like the normal cupcake with eggs! This is my go to recipe for vanilla cupcake.
Thank you, Kristine for trusting and making this recipe!
Hello Khushoo for this recipe is 1/2cup oil or 1/3cup oil
Please let me know.. for some reason I thought it was 1/2cup
You are right Rachana, it was 1/2 cup oil before. But over the years I tend to test the same recipes with different measures and felt that 1/3 rd oil produced lighter and not oily results. So I have updated the same. Whole milk yogurt is rich enough to compensate for the remaining oil. Try this one. I am sure you will like it.
I made around 20 cupcakes by doubling ingredients for my husband birthday.. Cupcakes came out perfect and soft. It took exactly 15 min. My friends really liked them.
Hi can I use this recipe or the choclate cake recipe to make tiered cakes – 2 or 3 levels.
Yes, Mansi, these cake recipes are very sturdy and used by many home bakers and profesionals to create tiered cakes. I have personally made 2 tiered cake.
Hi instead of all purpose and cornstarch can I use cake flour in same quantity?
Hello Neha, cake flour already has baking powder in it so do not use it. You can use maida aka all purpose flour in same quantitiy.
Thank you so much for this recipe, my son is allergic to egg , so I’m always looking for recipes which are egg less. It was a plus too that these cupcakes don’t require butter , they came out light ,moist n fluffy.
The best part is that my son loved them 🙂
Thank you for trying this easy eggless recipe Manika. I have many more delicious ones on the blog. Do try them as well!
Hi dear. Your recipe is simply easy to follow and turns out perfect 👌 I baked a small cake and a few cupcakes for kids and everybody loved the taste. Thanks
What’s your cup size?
Hi Anjali, I use Usa standard cup size 237 ml. You can round it up to 240 ml.
I tried your recipe for cupcake, Cupcake was so fluffy and airy.I tried first time with yogurt,I was so happy with the outcome.
Thanks you so much dear
I followed your recipe to a T and they turned out beautifully. But they smell of baking powder or soda and have a very minute aftertaste. What should I have done differently?
Oh is it Priya, I have never encountered such an after taste. Are you measuring well?
This is my absolute go to recipe for eggless cakes!
How can I convert this into enough batter for 2 X 10inch cake pans? Both pans are 3inches deep.
Hi Jai, I have not baked it in 10″ pan yet. Max, I have done 9 ” or a quarter sheet cake. For 9 “pan I use 1.5 times this cake recipe and double it for a quarter sheet cake. I suggest try doubling the recipe for each pan. And use a rose pin or heating core in the center for even baking.
I made around 20 cupcakes by doubling ingredients for my husband birthday.. Cupcakes came out perfect and soft. It took exactly 15 min. My friends really liked them.
I am glad you liked it Pavani. Thank you for the lovely feedback!
I tried the above recipe with few changes.
I did not use corn starch.
I used butter in place of oil.
I used 1/4 cup water as the batter was too thick. Baked at 180 degree (the working temperature for my egg based cupcakes).
I got a sinking top cupcake. It did not have a fluffed up dome shape as how it should be.
Can you advice on this?
Hi can we double or triple the recipe for bigger cakes? Iike how do I make a half sheet cake with this recipe please ?
Hello Rids, I have not tried half or full sheet cake with this recipe. I have successfully made a quarter sheet cake i.e in 9 by 13 cake pan. I double the recipe for a quarter sheet cake.
Can I make caramel cake with this recipe by replacing white sugar with brown sugar and adding caramel sauce to batter.
You can replace half white sugar with brown. Not fully. Adding caramel sauce will make the cake texture sticky and dense.
Hello, thanks for sharing your recipe. I want to make this for my son who has an egg allergy. Can you please tell me what kind of yogurt you use for your recipe? Any specific brands? I have not baked with yogurt before so I am not sure what will work best. Thanks!
Hi Linda, you may use any store-bought plain original ( not flavored) yogurt. Full fat or 2 % is fine. Works well with greek yogurt too. Basically any plain yogurt. I am sure you will love yogurt in baking after you make this recipe.
love your recipes…have tried several and as rightly said they are no fail recipes…:)
i have baked this vanilla cake a number of times by now and its my to go recipe. However, this time i was wondering if i can add crushed oreos to the batter before putting in the oven. would i need to change the ratio of liquid or anything if i add 1/2 cup of crushed oreo to the batter?
thank you again for your wonderful recipes!
Yes Hema you can add in oreos to this cake without changing anything.
How do you convert this recipe into eggless chocolate cupcakes using yoghurt
Hmm lot will change Natasha. I will make a brand new post on this next month or two.
Hi Khushboo, thank you for the lovely recipe. Tried it many times already, however, this time I thought of adding coffee flavour, any ideas how to tweak the recipe to add some coffee flavour?
Yes you can add 1-2 tablespoons instant coffee depending on how strong you want. Increase sugar accordingly say 2-3 tablespoons. Increase liquid by 2 tablespoons and use 1 1/2 teaspoon baking powder instead of 1 1/8th teaspoons.
Hello thanks for the recipe 🙂 I have a question. Will the cake be sturdy enough to stack 4 layers of sponges? I have tried some vegan cakes and once I stacked them and put frosting around the sides, the cake fell apart… So I’m looking for a sponge that is soft to eat but also firm
Hi, this cake is very sturdy and works beautifully under fondant too. I have made 4 layer and even 2 tier cakes with this recipe.
Please update the recipe with metric measures
Sure Kani, I am a bit tied up but soon!
Tried your recipe, cupcake came out beautiful
Could you please update the recipe with metric measures
Yes Kani, I will be making this cake again especially to update gram measures. It will be up by next week.
I dont have a whipper attachment to my blender, so can a use hand whisker.
Looking forward for your response.
Yes Reshma hand held whisk works well too!
Thank you so much for the wonderful recipe. I tried it once again and it worked like a charm🥰 The only change I made to it was replacing APF/maida with self-raising flour and omitting the baking powder and salt altogether as self-raising flour includes both but I did add corn starch for structural aspect. Believe me the cake had an eye catching golden brown color and was done within 35 mins. The cake was scrumptious, soft, spongy and perfect for high tea. Everyone devoured it😈 Wish could share a glimpse with you😇
Thank you Lakshya for trying and sharing your experience. Self raising flour is indeed great for baking. I am happy that you adjusted the recipe to your liking.
Hey khushboo, it has only a top burner, which is an actual gas based burner inside the oven. Never used this setup earlier. Tried cookies and they got burnt as well :(. But tried baking the cake in pan / cooker, it came out awesome!.. Maybe need to change the oven ;)).
ahaa .. many of my readers had a problem with their oven. There has to be some way some setting to bake in gas burner oven . Does it give you an option to turn off the top heating elements?
Do one thing, lets chat at length on my facebook page carveyourcraving ( blog not personal ) in message section. You can share your oven photos with me. And let’s try to work it out Sushma!
Yes khushboo. When I baked first time the temp was on 180 n I baked fir 15-20 mins. While it baked properly but tjr the cupcake top turned brown n hardened. So second time I thought to reduce the temp n flame fir evenly baking. Second time the cupcake top didn’t become hard but they remained uncooked even after baking them for good 30-40 mins.. 🙁
Sorry to hear that your oven is giving you a hard time Sushma. Which oven are you using. Does it have top and bottom heating element by any chance?
Hi khushboo..this is an amazing recipe. I tried twice. They were ultra soft but the cupcakes started turning brown on top. I omitted buttrr essence only and added 2tbsp milk instead of water to mix batter make it lump free.
I baked in Bosch gas based oven on 150° on lowest flame for almost 20 mins. The cupcakes were Browning on top n second time ùt remained uncooked inside 🙁
Hi Sushma , Is there a reason for baking at 150 deg C? I suggest do 180 deg at 16-18 minutes.
Eggless Sponge Cake
Your blog is truly astounding. I truly love your style and the magnificent recipes! Your composition aptitudes are so great. Nice cake recipe.
I read the post.. I do not have a whisk attachment.. I have blender n kneader attachments only.. can u pls suggest how I proceed further..
Hi Aksha, you may use a manual balloon whisk or a spatula or spoon to gently mix. If using a spoon do a cut and fold method towards the end i.e just scoop the batter and fold it back 8-10 times to incorporate air. Hope it makes sense.
Tried this today and it comes out beautifull.
Thanks for the recipe.
Hi khushboo, thanks for the wonderful recipe of vanilla cup cake, I have never done frosting on cupcakes and neither do I have tools for it, should I go for whipped cream method, do u have any blog for it.. I’m looking for it urgently.
Thanks in advance 😊
Hi MAhua , I have many basic frosting recipes on my blog. Simple buttercream , ganache , cream cheese and whipped cream frosting too. Ganache requires no tools.
Which butter essence do you use ??
I use Mc Cormick Butter extract. I don’t use it nowadays, you may skip it.
Hi, can you please let me know if we can use powdered sugar and in what quantity instead of granulated sugar as the granules fail to dissolve when I have tried whipping it with butter or yogurt. Also at step 6 (presented with image), do I use cut and fold method or whipping attachment only as at many places I have read that at the end stage it is better to combine wet and dry ingredients by cut and fold method rather than whipping. Lastly, my cake gets cooked quickly at the top but inside it is still runny so please suggest a way which can help in ensuring that top layer does not get extremely crusty. Thank you.
Hello Lakshya, after measuring the granulated sugar you can pulse in the blender to powder it. I have always whipped my batter until lump free. Cut and fold method is effective too. What kind of oven do you use? Does it typically run hot?
Should i add more sugar to this as i wouldn’t be putting any frosting on it? If so, how much should i add?
Hello Apple, the cake tastes great without frosting. I don’t add any extra sugar but if you like it sweet increase sugar by 2 tablespoons.
Ahhhsom!! Tried both vanilla and chocolate cakes.. Really moist and tasty..
Awesome DS. Thank you for a lovely feedback .
I am planning to use ur recipe as a base for my rasmalai cake..have few questions in mind if u can help.
Which tin size should i use for the recipe n how many layers does the recipe gives.
Do u soak the layers with simple sugar syrup when using it as a base for any cake if yes please mention the ration of water n sugar for the syrup.
Hello Shazia . You can make four layer cake using a 6″ pan . I use two 6″ pans to bake and then slice layers in half after cooling. This will give you a tall cake. You can bake in one 8 ” pan and slice the cake to get three layers. I do not use sugar syrup for regular buttercream or whipped cream frosting cake. If you are doing ras malai cake I suggest you brush with the ras malai milk .
I tried your recipe with balck current frosting n it turned out awesome… i have tried so many cupcake recipes but the cupcaker liner never comes out so neat n perfect… as it turned out with ur recipe. Taste was amazing too.. as i was worried about so much of curd in the recipe…but it was not tasting like curd or sour at all.only one question i find it to be little oily can we reduce the amount of oil used in the recipe… if so then do we have to increase the amount of liquid… to balance out the batter. Can we use milk in place 2 tbsp water.
Thanks for a very easy n lovely recipe
Shazia You may use 1/3 cup oil . And adjust liquid in form of milk or water. Even if you use water instead of milk the yogurt takes care of the moistness.
Hi Khusboo! I love this recipe and it sure tastes delicious, thank you! I was going through comments and I see you had mentioned an 8inch cake with this recipe would be 3inches tall but mine is usually only 1.5inches tall in 8inch pan with this recipe. How do I get it to rise more? Please advise.. thanks again!
Hello rakhi, Please use fresh baking soda and lightly mix the batter. It should fluff up well after baking. The finished cake after layering and frosting is 3″ in height. But I am not sure. Next time when I bake I will measure the height of the cake and get back to you.
I have always stopped myself from making eggless cakes. But today i did so with your wonderful or rather magical recipe ❤… we loved it 😊… next will be the eggless chocolate one… thanks a lot for making an uphill task so easy for.
I made vanilla cake.It turned out super soft.I used cooking/baking unsalted butter instead of oil ( same quantity as oil but it was not melted)
I used silicon liners for baking cup cakes
I took it out after 15 mins in fan based over after 175 degree to do the toothpick test.
The cake sunked
What might be the reason?
You used brown sugar so if I use white should I reduce the quantity? (As white is more sweeter?)
Seema,Did you use unmelted butter for cupcakes ? Did you bake standard size cupcakes or mini ? It should bake at 180 deg C and did the toothpick come out clean at 15 minute? If not then the cupcakes are undone and hence sank .
I use raw sugar because we like it. If you find white sugar sweet then reduce by 2 tablespoon .
Hi Khushboo, I am a fan of your chocolate cake. However, this time I want to make a vanilla rainbow cake. Do you think this recipe would work if I mix the batter at once and bakea total of six 6 inch layers, 2 at a time . Will the batter deflate by the time first or second batch is baked? Otherwise, can you please point me to a recipe you know would work this way?
Hello Kanika, you can use double-acting baking powder which activates once it gets in contact with heat. Store excess batter in the fridge until it is time for it to bake,but not more than 60 minutes.
Thank you so much, will try as you advised
Could you please update the recipe with metric measures
Soon Kani !!
Hello ma’am I liked this recipe just wanted to ask what how to half the recipe. What will be new measurement.. Pls guid.. I’m fail to half the recipe for every time
Thanks for replying back. Powder was a typo, i used baking soda only. But yes may be i put whole batter in one 6″ pan could be causing the issue. Next time i will bake with half batter and hopefully will get a nice output just like the vanilla one 🙂
Thank you for replying. The tin i used was of 6 inch and yes the baking powder was also fresh. I have tried this recipe 3-4 times but everytime same issue. Earlier i thought may be problem with my convection microwave but this time when i tried vanilla cake ,it came out great so that should not be the cause i suppose.
Hi Lavan. The eggless chocolate cake has baking soda and not baking powder. And this recipe is for two 6 ” tins . If baking in one tin it takes way longer
I tried this recipe yesterday to make my son’s first birthday cake, followed your recipe to the T and it came out perfect. Everybody loved it. So big thanks 🙂
But i tried your eggless chocolate cake recipe too (followed recipe to T again) but it got over baked (hard) from outside and uncooked from inside. Any suggestions what could be the reason as i have tried it 2-3 times earlier as well with same issue. Earlier i thought may be temp issue but after i baked the vanilla cake perfectly i dont think that should be the issue. Would really appreciate if you could help.
Thank you 🙂
Thank you for reaching out Lavan. Sure let’s work it out. I am glad that vanilla cake turned out well for you. About chocolate cake I need more details from you like pan size used, was the baking soda fresh? ? Chocolate cake on my blog is the most tried recipe by all readers and is very forgiving too. I want you to get it right too so do let me know.
Hiii..can I replace some of the apf and add cocoa pd to the same recipe to make chocolate ones…so tht I can do half n half of vanilla and chocolate cupcakes as 12-13 cupcakes will be too much for us at once😊
Yes, you can Astha. Just adjust the liquid and sugar accordingly.
can u share a recipe for making 6 cupcakes.. It is a bit urgent
You can cut the recipe into half. You might be left with batter of one extra cupcake .
By far the best egg free recipe that I have tried.
So many positive comments encouraged me to try this cake . It was the best ever egg free cake. I made it fit my mom who has egg allergy. Still moist after 3 days. Thank you.
How sweet Candice. Thank you for a lovely feedback!
Turned out amazing. Soft and delicious!
Glad to know that Sue!
How to charge this vanilla cupcakes ?
Hello Sheetal, pricing depends on a lot of factors like cost of ingredients, time, design, what are others charging in the market, time is taken, etc.
Thanks dear..everyone at home loved the taste of the cake. big cheers to you!! want to post a pic..trying to locate it on your site.
That’s awesome Mahima. I would love to see it . You may either email me or send the picture as a message on my fb page CarveyourCraving.. cheers!
Thank you dear khushbu for ur v quick reply! big help really 😊 will get back on how it goes..fingers crossed..v positive and hopeful thanks to ur advise!
Sure Mahima , let me know if you need anything else. Good luck!
Dear khushbu, have 3 queries related to your eggless vanilla cake.Im going to use wilton dinosaur shape cake pan which is 12 and 3/4 inch X 11 inch in size. The instrictipns specify 2 layer cake mix. Is that the same as doubling ur recipe? Secondly i have cake flour. how do i alter the flour measurement in ur recipe. Can i bake the cake 1 day in advance and frost it on the main day? ( going to use american buttercream frosting) Do i need to refridgerate it covered with clingwrap? Awaiting ur reply asap. my sons bday is on 26th march.
ps sorry for so many ques 🙂
Thanks in advance 😊
Double my recipe Mahima for a 12″ cake . Cake flour has baking powder and cornstarch included. So my recipe won’t work . You will have to make changes . You can bake upto 3 days in advance and store in fridge with no change in moistness of the cake.Always keep your cake covered with cling followed by foil to keep it away from drying out.
Made it twice this week with your cream cheese frosting. Definitely a keeper!
Fantastic Vanda… you are on a roll!
Tried the cupcakes today.. it was simply fabulous.. my 1 year old and 4 year old kids just couldn’t get enough of it… Looking forward to trying your chocolate cupcakes next week.. a little apprehensive of trying the whole wheat version though – any specific flour that you use ? Also if I’m using a shaped cake pan like a star how do I go with the quantity.. Thanks again for the great recipe . Can’t wait to try more of them.
Happy to know that this recipe turned out great for you Mridula. You can make whole wheat.. I do it all the time. They are a bit dense.. but kids love it. Just add 1-2 tablespoon more water . What is the approx width of the star shaped pan ?
Hi Khushboo, what would be the measurements if i want to bake just 4 cupcakes at a time.. pls suggest
Scaling to four is difficult. You can scale to 6 by cutting the recipe into half. Bake four and then bake the remaining 2 cupcakes.
Thanks for the recipe.. Tried this today as a cake n it tasted awesome. However had some problem with the texture.. Not sure where I went wrong, had followed the recipe exactly as such. Except for buurt essence and that I baked in a 8” square tin.
A. Cake had a a cracked top
B. The texture was not very sturdy. Cake broke from the middle while taking out of the tin.
C. Cake left oil in the hand while eating.
Hello Deepika. Cracked top isn’t a problem as such.. it depends on oven to oven .. did you cook it for a long time? Did you let the cake cool in the pan for 10-15 minutes and gently invert on a cooling rack. Beat the oil and yogurt well until emulsified.
What’s the measurement of one cup?
240 ml Anu.
I made cake using your recipe twice but u fortunately both the time the cake has fallen apartfrom the center but not all the way. The taste is good comes out soft as well. What could be the reason for it falling apart from the centre?
Sorry to hear that Jesal. Was the cake cooked well in the center. What pan size did you use and did you remove the cake after it cooled down a bit or when it was still hot?
I wanted to make a 12inch cake using this recipe. Can you help with this?
Hello Jai, please elaborate on assistance you need.
Oh Khushboo! This recipe is genius. Tried many before , but this is great even without cornflour. Can’t wait to try other cake recipes. Thank you!
Thank you Vanya! I am happy that you got great results here. Do try other bakes too. Hope you love them too.
I used this recipe to make tiramisu and it came out awesome! 🙂
Tiramisu .. yumm yumm .. sounds delish! Glad it turned out awesome Sapna!
I love this recipe so much! It’s usually the only one I use anymore. Had to make some Autumn cakes today so I tried substituting pumpkin puree for the yogurt and adding some pumpkin spice extract. They turned out awesome! I’m so glad I found your site. 🙂
Pumpkin spiced cake sounds yum! I am so happy that you love this recipe Tina. Thank you for a great feedback!
Can I use this recipe to make quarter sheet pan 9×13? If yes, do I triple this recipe or quadruple? And what would be the baking time? Please advise as a friend needs me to bake this for baby shower. It would be a huge help if you can guide me, thank you! 🙂
Very sorry Rakhi, this message was in my spam folder. Just came across it. You just double the recipe in future for a thick sponge in 9*13 pan . Bake time would be 40-50 minutes.Check at 40 minute mark.
No worries Khushboo! Thank you so much for the response, I will try it accordingly next time 🙂
Ok Rakhi 🙂
Hello Khushboo.. I had planned long ago but finally got time to bake. Could U please help me with the recipe in grams? I read all the comments. And I do not have wet ingredient measuring cups. Would be great if U could help me with the same.
Hello Uma, I was off blogging for months now. I will try to put the recipe in grams soon. The liquid ingredients are measured in a spout cup made of glass or plastic. It’s one tall mug with mls on one side and cup measures on another. For dry ingredients , the cups are individually marked and sized as 1 cup , 1/2 cup and so on.
sonam jain jain
I tried the cuppies….but tey happen to have cracky surface ten plain surface!!! Any tricks for the same plz.
Hello Sonam, cracked tops aren’t an issue as such. It all depends on oven to oven and make sure that the sugar is completely dissolved in the liquid. Do not over bake your cupcakes!
For orange flavoured cupcakes, can I add 1/4 th cup orange crush, 1 tsp orange essence and orange peel? Or instead of peel should it be orange rind?
I won’t suggest altering this recipe with your mentioned ingredients as it will require altering sweetness as crush is sweet, alter liquid as well as rising agents.
Hi Khushboo….first of all I want to say thank you for all your superb recipes….they are just great. One doubt though, u have mentioned in one of your comments that we are supposed to weigh dry ingredients with the dry ingredient cup and the wet with the wet ingredient weighing cup. I would like to know the difference between the both. And where can we get it ? It would be very helpful if you could update the same recipe in grams……thanks a lot….
Thank you Shraddha, I will soon update the recipe in grams. The measuring cup that looks like a mug with a spout is used to measure liquids and the individual measuring cups that you get are used to measure dry ingredients.
Your eggless vanilla cake is YUM!!
As per your suggestion, how much lemon juice or lemon zest or lemon essence would you add to make this an eggless lemon cake?
Thanks for your help!
Thank you Valerie . For this recipe add 1 tablespoon lemon zest to the dry ingredients and 1.5 tablespoon lemon juice . reduce yogurt by 1/4 cup and substitute it with milk .
Hi Khushboo! Thanks for sharing such a brilliant recipe!! I tried both cake and cupcakes and loved them all! They were super soft and super yummy!
My pleasure Isha , I am glad you enjoyed both the versions . Thank you for a lovely feedback .
Hi Khushboo… I’m Mansi from India…. I loved ur recipes and going to try then very soon so need ur advice… Pls let me know if I can use the same batter for cupcakes n cake? And what if want to mk chocolate chips cake and vanilla with chocolate chips? Thanks a lot in advance
Yes you can MAnsi.
Khushboo , thanks for sharing d recipe.My cupcakes turned out yummy, though it was my first attempt.Even the chocolate cupcakes I tried were awesome.
Hello Sonal, I am happy to know that both the basic recipes worked for you, have a nice day!
Hi Khushboo your recipes are amazing. I tried your chocolate cupcakes recipe and they turned out yummy. I want to try this one too. My friend wanted a one kg vanilla cream cake. Can i use this recipe to make 1 kg vanilla cream cake. Please suggest.
One more question when I made the chocolate cupcakes and I kept them at room temperature they became sticky at the top, please advise where I went wrong? Thanks.
Hello Bhuvaneswari. I am glad you liked the chocolate cake recipe. I think for 1 kg finished cake with frosting you will have to double up the recipe . I am not quiet sure though as I have never weighed the final cake. The cupcakes being sticky on the top isn’t a problem as such. This is because you have moist and soft cupcakes from inside or even humidity outside makes them sticky on the top. We usually frost them on the top. If the sticky ones bother you then simply dust the top of each cupcake lightly with cornflour .
Khushboo…Pls mention weight of the ingredients…as my one cup measures 250ml… I want try this receipe…
Mallika , always use dry measuring cups for dry ingredients and the liquid cup for wet ingredients. At present I haven’t noted the ingredients in weight. Will update soon .
This sounds great! Will be making these for my 3 year old’s birthday party. Can I use cake flour instead of all-purpose?
Yes you can Vanessa. Just substitute the all purpose as well as cornflour totally with cake flour.
Ph thanks, i was reading the comments and got the answer.
Hi.. this looks delicious..
What can i replace yogurt with to make it vegan??
Soy or almond yogurt
Hi, this is one of the yummiest egg less cupcake recipes. Loved it. This recipe has definitely changed my views on egg less cupcake recipes ;)) great job
I am glad you think that way Sweety. Happy baking!Thank you!
Can we add tutti fruiti & nuts to same recipe to make a fruit & nut cake? Or will it change the proportions?
Yes you can Shreya.
Wow… Your 2nd recipe which I tried and it was perfect to T. 1st one was chocolate cake.
Gives me confidence to try more cakes from your blog.
Thank you for a wonderful feedback Shreya. I am glad you are enjoying these easy recipes!
Hey Thanx for the recipe..I have a query..I hvnt tried this recipe yet but have tried almost same recipe..my cake never comes out white..it turns brown every time..what am I doing wrong? We have to use both upper and lower rods for baking right.and one more query.what if I half the ingredients?do I need to change the baking time?plz help me out.
Bhawana, vanilla cake top is not white, it will be a bit tan. And browning depends on oven to oven . It just have to be well cooked from inside . Use only lower heating element for baking cakes.
Can I add fresh strawberry puree to this for strawberry cupcakes. If yes, could you Pls help me with the proportions.eager to make them for my lil niece who loves tauby cupcakes
Nisha , refer to my eggless / vegan strawberry cake recipe for the same !
Fabulous recipe!! I have been looking for a good versatile white cake eggless recipe for soooo long and I this one was so perfect, rose beautifully, flat top, tastes insanely good!!! In order to get a nice white (and not brownish) cake, I used Icing sugar instead of regular sugar, half butter half oil and since I only had a pineapple melon flavored store bought yoghurt at home, I used that. I baked in my 7″ round tin, for about 40mins and frosted and filled with chocolate ganache. It tastes divine 😊😊 thank you so so much again for sharing this wonderful recipe.
Esha the cake sounds absolutely delicious. Thank you for sharing your lovely feedback with us!
Hey Khusboo, can I substitute curd with sour cream”?
Yes you can Seema , the cupcakes will be moist but a little more sour.
I have a couple of queries! It might be silly, but I’m just a novice in baking. So, please bear with me.
*1 cup equals how many grams?
* As per your instructions, the batter should be immediately spooned into the tins/cups & baked. But, I have only 8 muffin cup moulds. If I want more than 8 muffins (the recipe too is for more), how do I go about it? Can I rest the batter till the first batch is done & cooled?
Please reply ASAP so that I can try this out at the earliest.
Hello Ranjani, Different ingredients weigh differently in grams.
You may put the batter in the fridge in the coolest section for up to 2 hours . Add an extra pinch of soda before baking & Bake that batch 1-2 minutes longer .
Thx Khushboo. Guess what I’m trying to find out is if I use butter, would that affect the moistness of the cake as I won’t be to serving them in 3 days time. If I do use part oil part butter, what would be the measurement be? (Sorry, this might be obvious to some but I hardly ever bake…)
You may ask any question Maria, do not be sorry. Honestly I love the ones with oil and not butter as they keep moist for 3-4 days. Test both ways and see what you prefer. Do let me know the results. Happy baking!
Hi, I am planning to make these for a party this weekend. As I couldn’t find any butter essense from the local supermarket (I live in Australia), can I use butter instead, without compensating on the moistness of the cake? If so, how much butter do I need to use? Alternatively, can I go part oil and part butter?
Hello Maria, the butter extract or essence is just to get buttery flavor. It doesn’t anything to the moistness of the cake. Just ignore . You may use half oil and half melted cooled butter . Thank you!
..I just bought a new otg .please tell me when I will go to bake these cupcakes in otg .what mode should I choose .upper or lower both temperature with fan or please guide me.
Malka I have never used oven with a fan. You may refer to the oven manual. Generally for bakes you use only the lower heating element . Good Luck!
Hi dear i am going try your recipe but i am little bit confuse between measurement of apf 1cup plus 5 tbsp and baking powder measurement.please explain it in easy way.
Bhavika it’s 1 cup plus additional 5 tablespoons maida/ all purpose flour. And baking powder is 1 teaspoon plus a pinch that is half of 1/4 teaspoon .
I tried the vanilla cake n it tastes awesome…. Just wanted to know how to make butterscotch cake? Please pour in your suggestions.
I will be doing butterscotch cake next month . You need butterscotch essence that you can use in this vanilla cake batter. Layer with whipped cream and homemade butterscotch .
This recipe is outstanding! Was craving something sweet but was out of eggs. I don’t think I’ll ever bother with eggs again (plus it is kinder!)
Incidentally, what would make a good vegan substitute for the yoghurt?
Thank you Alex. I make them vegan too. Just sub yogurt with a dairy free alternative yogurt like soy or almond. Add 1 tablespoon of vinegar/ lemon juice to the recipe and use raw sugar.
Absolutely fantastic recipe. Loved the way the cake turned out, so soft and tasty. The salt addition gives it a kick.
One query though: On the second day, the cake got a bit more moist, I mean I could feel the cake too be a bit sticky. Is it because of the curd and oil? How can I ensure that it does not get this moist the second day?
Should I reduce the amount of curd I use?
Hello Kritika, glad you liked the recipe. Moistness depends on the weather outside too . If it’s hot and humid the cupcake tops will be moist. We generally frost the cupcakes so the moistness isn’t visible. Moist cakes are good right.. dry ones are such a turn off. You may dust the tops of cupcakes with cornflour before storing. It will help .
It’s a very nice and easy recipe.Would like to know how much does the final cake weighs after baking?Does the weight of all ingredients added up will remain same after baking?I am also planning to make your eggless chocolate cake recipe to make chocolate vanilla cake.Could you please tell weight of eggless chocolate cake as well?
Thanks in advance.
Hello Chitra, I have never weighed the cake after baking. In United States mostly it’s sold on per serving size. But I assume the sponge will be a little more than 1/2 kg and the final product depends on how many layers and which frosting , decoration used. Mostly it should come upto 800- 900 grams .
Thanks for replying back so early.I baked both eggless vanilla n chocolate cakes.Vanilla cake weighed a little less than 650 grams and chocolate around 750grams.Both came out well.
Sounds good Chitra. Thank you for a lovely feedback.
I use this recipe for the cupcakes and they came out so lovely and soft. Can i turn this into a cake? i wanted to make a rainbow cake. Will the gel colouring be ok to use?
Happy to know this Jai. Yes absolutely you can make it into a cake. This is my go to vanilla cake recipe. And yes you can use gel colors. Do send me the pictures of the rainbow cake on my fb page. Would love to see it.
Also sorry will I have to make it 6 times for 6 8inch cakes
Yes Jai .
Turned out wonderful. So moist and fluffy. Beats the bakeries. My family loved it. Thanks.
Happy to know that it turned out as you expected Sachi.
Hey Khushboo, thank you for this wonderful recipe. I was looking for a basic sponge, eggless would be better cos everyone doesn’t eat egg and I love baking for friends and new ppl in life, so to be safe 😉
Baked it for my husband’s birthday yesterday and made it into a fresh fruit cake. I used pineapple essence instead of butter essence and realised that the store brought cakes had that flavouring….my husband found the childhood taste that he likes and loved it ?
One question though, I generally bake with whole wheat, could I just replace maida for aata in this recipe or would it need more adjustments?
Thanks for the recipe again :))
I am glad Dipti that this recipe brought smiles 🙂 Yes you can sub the maida with aata. The texture as you know will be a bit dense that’s it . Add a tablespoon water if needed. I make it for my son this way.
Hi Khushboo love your recipes !! Have 2 quick question s..Y do V add corn flour in the recipe?? And once the cake is baked and cooled how to store it? It generally takes moisture??
Cornflour makes your cakes lighter with a tender crumb. Store in a airtight container or cardboard box at room temperature in a cool dry place up to 3 days or a week in the fridge. Moist top is natural as it is soft and moist inside.
Love this receipe!!
Could I add fresh blueberries to the batter?
Thank you. Yes you may add a cup , maximum 1.5 cups . Dust berries with flour before adding so that they do not sink .
Hello, have you tried this recipe with a 1:1 gluten free flour? I am willing to try and experiment, but would be awesome to know if you’ve tried successfully!
Hello Diane .I haven’t tried it with gluten free flour . However I think it should work. My readers have done it by adding xanathan gum and 1 flax egg
Can we uae greek yogurt in this receipe.
Sure Sam you can
Hi Khushboo! I am a beginner when it comes to baking cakes. So far, most of them have turned weird looking- too dry, too burnt, sunken in the centre, too sweet, too moist, too eggy, etc.
I have an European oven that resembles the one in the photo. Could you help me understand the symbols and the optimum setting to bake a cake/cupcake?
Hey Kavyaa , I haven’t used this oven but I hope to help you out here . Go through the manual of the oven . It is important to know what setting is appropriate for your bake. You might want to have a look at this link http://www.which.co.uk/reviews/built-in-ovens/article/oven-symbols-and-controls . Get an oven thermometer too. I would bake with fan button on or lower element and the fan button on for cakes / cupcakes. the temp 160 deg C for fan oven . Try my chocolate cake recipe . It’s an easy one. And do revert after experimenting. Good luck !
Hi Khusboo… loved your recipe. Cupcakes turned out just perfect. I now want to try on lemon cupcakes. Can I just make changes in this recipe like adding lemon juice and lemon zest or does it require a different recipe?
Glad to know that the cupcakes turned out perfect for you. Lemon cake requires alteration of course. The amount of baking powder /soda will change with the acid in lemon.
I will soon do cakes again and lemon cake is on my list.
Hi, Can you please clarify for butter essence? Can I replace it with something else or just melted butter?
Also, is store bought yogurt ok to use? Any specific type of brand?
Yes store bought is fine. Brand doesn’t matter. Just nice thick yogurt 🙂
Nidhi , don’t bother . Butter essence is just optional. Do not sub it with melted butter. Alternatively you can use 50:50 oil and melted butter as fat
Hi . Ihave cups measuring 200ml for one cup . So can i use this cup for dry ing. And wet ing .
Hello Iki , I would suggest separate cups for optimum results. But this recipe is very forgiving so you may try using the cups you have.
Hi Khushboo, I tried your recipe and it turned out great…just live the texture and taste. Now this recipe is added permanently into my recipe book. Thanks a lot ??
Yayyyy to that Shikha , I am happy that you loved it. Thank you for a lovely feedback.
Hi, your recipe looks good. What I’d the UK equivalent if all purpose flour?
Plain flour , maida , bleached/ unbleached white flour are some of the names of all purpose flour.
Today want to try out this recipe
just want to know for this recipe which measuring cup size has to b used .. 240 or 250 ml
Thanks in advance
Hi Shweta , use the liquid measuring cups for liquid and dry measuring cups for dry ingredients like flour . 237 ml is one cup measure for dry ingredients that I have, you can use 240 ml one. And liquid measure is 250 ml a cup.
This is by far the best eggless recipe EVER! I am a passionate baker and cake designer and usually in search for perfect recipes for my cake projects. Eggless Cakes are not so easy to perfect. Specially when people usually demand a bakery like soft cake (not knowing all the artificial leaveners the bakeries use) This cake has the perfect crumb and texture, Recipe is great for layered cakes or cupcakes. Thanks a lot for posting this one. Worked out great for me.
I am humbled Ami, thank you for taking out your precious time and giving a lovely feedback.Thanks!
Measurement of your 1 cup ? Please
Hello Lakshmi , Standard cup used for baking purposes. Dry measuring cups for dry ingredients and liquid measuring cup for liquids.
Maj Prachi Gole Taneja
Thanks a lot to take time to write back. Well let me tell you I use my convection microwave to bake cakes. The curd I used was a little sour. But quantities mentioned were perfectly matched.
Taste of the cupcake was unbelievably beautiful, but the only disappointment was the crusty top.
Tried ur recipe twice already, but the same problem. Sad me!
Will keep trying ur recipe till I make perfect cupcakes.
I have preheated the oven to 180 and kept the cup for 18 mins.
Also would like to know, if I wanna add chocolate or any other flavour do I need to increase or decrease anything in specific ?
I know, I am acting a little dumb, but trust me, I need things to be perfect. And ur recipe was loved and relished by love of my life, my daughter.
Let me know, if I could do something to make the cupcake crust free.
Thanks a lot once again.
Hello again Maj Prachi, When in India I do make it in microwave on convection mode and never had a hard crust. Mine gets done at 14-5 minute mark for standard size cupcakes. May be try covring cupcakes loosely with foil mid way while baking, hope that makes a difference. Do follow up.
Maj Prachi Gole Taneja
Thanks a lot for the recipe. The cupcakes were perfect. I simply loved them. However, my crust is just a little hard on the top. I could scrap it out, but still is there something I am doing wrong. I am following ur recipe to the T.
Loads of love and wishes to make baking so easy.
Hello Prachi , did you over bake the cupcakes? the crust has to be soft , and it softens more after cooling.
Maj Prachi Gole Taneja
No, I did not.
I baked only till the toothpick came out clean.
Oh ok , do you switch on both heat elements? I am trying to figure out why your cupcakes are crusty on top.
Hi Khusboo, could i double the recipe to make 24, or would it be better to make in separate batches. TIA
Yes Ambika you can double or triple this recipe .
Hi khushoo…thanx for eggless recipes as i m vegetarian…i tried ur chocolate Cake recipe..it was perfect…but i tried ur vanilla cake recipe with one of my customer….n she complained of very soft cupcakes as she could not remove the liner from cupcake…it breaks into pieces…..why is it so..? I used everything fresh…i did a little variation with choco chip…and my cupcakes were lil yellow not white…i was disappointed after her feedback…plz help…and also complained change of color of cupcake to green after two days…pllzzz help..
Oh Pragati such a bummer, let’s work it out. I have made these cupcakes countless times and my reader’s vouch for it too. Did you dust the choco chips with flour before adding or else they will tend to stick. Also good quality liners will help. Cupcakes turning yellow or green meaning over use of leavening agents like baking powder and soda.The reaction with yogurt will change the color. Was the yogurt very sour? Did you measure them correctly. I have lot of established bakers using this recipe and sending me thank you notes . I would advice whenever you want to bake for clients- be it any recipe , try testing at home first. Let me know your views
Thanks for prompt response……i tried so many times dis recipe.. personally i like it very much…my kids alwaz drool over cuppies and what happens dat day i don’t know…i used fresh curd…dust chips with flour…i think dat was not my day…and i tried first tym for anyone…. earlier i used to bake for only my family….thanx btw….love ur blog…
Oh nooo, yeah we all have bad days, may be you got nervous or so 🙂 , do send over cupcakes to your client again to make it up . Glad you like this recipe . Never stop trying. Hugs!
The vanilla cupcakes came out good. But for about next half of teh batter I added 2 tbsps of cocoa powder and thought to make chocohe cupcales but got burnt in the 7th minute only. Any reason why?
Hello Saroj, Did you add extra liquid with the cocoa too? I haven’t tried to modify this recipe yet to make chocolate cupcakes or a cake. If you wish to make one, head over to my chocolate cake recipe and it won’t disappoint you for sure.
Hey Khushboo.. I tried this with your chocolate Ganache recipe and needless to say it was perfect. Thank you so much… It’s like you are my hero.. I am a little chef for my family now? but I wanted to know what changes do I need to make if I want to double the recipe. Thank you sooooooooooooo much.
Hey Misha the little chef with lot of potential 🙂 , glad to know that you enjoyed the cupcakes. You may double the recipe and works well without any changes . Welcome 🙂
So, i simply double everything even the time for baking!
P.S. Only a true mentor can see the potential 🙂
Lol , glad to help .. yes just double it .
Came out great, Loved it!
Nice to know that Sapna 🙂 thanks for stopping by.
Awesome!!! Loved it Substituted oil with butter.. Toooo soft..
Happy to know that you loved this recipe Manisha 🙂
Hello Khushbo, I have made this cake many times and it has turned out to be perfect every time. I was wondering if I can replace vanilla essence with pineapple essence and can I put small pineapple pieces in cake batter?
Glad to know that Sneha. Yes you can , use tinned pineapples dusted in flour so that they do not sink to the bottom of the pan.
Hi khusboo, amazing cake.. I tried this cakes lots of times taste is amazing but It seem bit oily, is it possible to reduce oil in cake ..
I have double the recipe I made in 2 8″ cake tins my cake sinks in the middle I don’t know why. My leaving agents are recently bought..
Can you please give recipe in grams..
Payal , yes you may reduce oil by 2 tablespoons and check if that kind suits you. Cake sinking in the center means either you are using more baking soda or your oven is running too hot. Try investing in an oven thermometer or bake at 325 degrees but for a longer time and see if that works
Hi khushboo.. I tried this recipe recently and it was perfect. Finally I got one vanilla cupcake recipe which is delicious and easy to make.
Can you tell me what difference does it make if we make ‘cake batter with curd ( as in this recipe)’ in comparison to ‘ cake batter with milk and vinegar (in your chocolate cake recipe)’.
I just want to know the basics. 🙂
Thank you again for the awesome recipes on your blog.
Hi Misha , thanks for a lovely feedback. In vanilla cake recipe I have used thick curd eliminating lot of liquid. And chocolate cake has milk and vinegar which is buttermilk . Both recipes were developed at different times 🙂 So whatever experiment clicked for me I shared it that way .
Hi Khushboo , thank you for such a perfect recipe. It’s a winner. I am a professional baker and my clients love the cakes I make with this one. I owe you big time. Thanks a lot!
Wow Anu , that’s great. Happy to know that this recipe is a staple at your place, happy baking!
Hi! I love this recipe I made it with the cupcakes. But when I did it with the cake I had a hard time getting it out and it broke into pieces and some stuck to the pan. I did grease the pan with butter and flour. Not sure if I should’ve sprayed Pam Instead or let it cool longer. Was wondering what you thought.
Hello Emily.Such a bummer , lets find the possible reasons here. Before inverting the cake, did you loosen the sides. Take cake off the pan 10 minutes after taking it out of the oven . Did you line the base with a parchment? I do that always.
Hi..i was lookin for some eggless cupcakes receipes and i stumbled upon your blog and m glad i did it..i really lykd it..
Wanna try these baking receipes.
I just wanted to knw which camera do u use for clicking these beautiful dishes?.make it more tempting
I knw itz not relevant to the cooking but m just a curious person and a amatuer photographer also
Thank you Sakshi , and it is a very relevant question 🙂 people ask me a lot. This one was shot by my previous point and shoot canon . Now I am using a Nikon with 50 mm prime lens and sometimes kit lens. Hope you try this soon and give a feedback 🙂
Hi … your cupcakes just seem awesome..!!!! … i wanted to try these in two layer cake for my daughter’s birthday..
My concern is if i bake these the previous day…how should i store these for frosting the next day and consuming by evening. would the overnight storage and frosting in the morning change the fluffiness of the cake???…
any other tips you would like to share to keep them as soft n moist as they seem here….TIA…:)
Thank you for reaching out, I have updated the post regarding storage. You always bake previous day and decorate next day. This helps flavors to deepen and work easy on the cake . Check out my tips on frosting a cake and storing on my salted caramel death by chocolate cake post. I would store the cake at room temperature in a cool dry place covered for up to 2 days .Hope this helped.
Hi……Thankyou tonsss!!! for the awesome recipe…..i got a lot of praises for it….:) ….this recipe is surely a keeper…i tried eggless cake for the first time…and for a big occasion with 20 guest it was a big risk…but paid off superbly…thanks again/…
I would like to know few other things..if you could help…from where do you buy your baking supplies in US…e.g color…tips..cake/cupcake boxes..etc …….and…..which butter do you use for baking esp for buttercream frosting etc……TIA
So happy to know this Rakhshan . Thank you for a lovely feedback. I stock it up from online and in store both. Craft stores like jo anns , michaels and online from wilton , amazon , e bay for boxes . I will soon do a post on baking essentials . I use organic unsalted butter for buttercream.
I was looking for egg less cupcakes recipes for months now. I have tried almost all recipes available, Nothing tasted so good so far . I found your blog just yesterday when i was searching again :), I tried the recipe, the cake tasted awesome, It was moist, soft texture.
I am very new into baking
I have some queries related to that, i too baked it for 15 min, used the measuring cups for all ingredients .
one thing what i noticed is, cupcake liners were oily once i took out from oven , Once it cooled down( say 15min) I kept it in air tight box, but cake is still moist , soft even after 8 hrs, but too oily liners. does this happen?? or
What did i do wrong.
Santhini ,glad you found what you were looking for . May I know whether or not you have used liquid measuring cup for liquids and measured to the T? And are the liners good quality, sometimes liners come in terrible quality. It shouldn’t ooze out oil , can you try it again reducing oil by 1 tablespoon and adding 1 tablespoon other liquid and give a feedback . Thanks.
How could I postc without rating! Here it is ..
Thanks Sandhya .Hugs!
My search for soft eggless cake ended today. I followed your recipe to the T except for omitting butter essence. The cup cakes came out super soft. For our taste, it was a little high on sugar, which I’ll reduce next time. I have a small oven and can only bake 6 cup cakes at a time, so was worried whether the cup cakes from second batch may not be as soft, but thankfully they were as soft as the earlier ones. I’m now going to try this in a cake mould. If I want to add cocoa powder and nuts, how much can I add without changing the proportions of other ingredients. Also, I’d like to use wheat flour instead of maida. Would the proportionsof ingredients need to be modified?
A big thanks for researching for the perfect recipe and for sharing it. I’m now going to be a regular visitor to your blog.
I am so elated to know this Sandhya. You can surely add nuts to it. Dust it with flour before you fold it with the batter. Have you tried my eggless chocolate cake. It’s the most popular recipe of my blog tried and tested by hundred’s of readers .I am sure you will love it too.
Thanks for the tip.I’ll definitely try. Can I replace maida with whole wheat flour?
yes you can , I do it all the time for my son. But keep in mind the texture changes a bit whenever you use whole wheat. Mix it lightly . Do not overmix. If you like healthy bakes do try my other recipes – healthy brownies and muffins too.
Can I make variations like prepare the same recipe but if I have to make cupcaked put some variations like Tutti Frooti, bluberry sauce,strawberry sauce for varying tastes
Hi Saroj , you can add tutti frutti , nuts, choco chips and chopped fruits to this recipe . But the sauces will change liquid and sugar proportion.
Can u send ingredients in grams?
It is updated with gram measures.
hi…made vanilla cupcakes…taste was good but i faced one problem…the lower part was too moist even after baking it for 18-20 minutes….and i baked at night and kept it to cool and removed from the silicon cupcake mould in the morning….what could be the problem as i gave it ample time to cool….
Hi Surbhi, that is called sweating of cupcakes. You need to take them out of the pan after 10 minutes of baking or the steam gets trapped and moisture develops. Hope this tip helps . Thanks for writing.
What a fantastic recipe. I made it and it was perfect and easy in every sense . Omg just too good . Thank you Khushboo . My search for a perfect vanilla cake has ended.
good to hear that Priya. Thanks for a lovely feedback
I have another query this time! The curd i have is sour. Is it fine to use?
yes you can Sana.
Hi Khushboo, firstly thanks for lovely eggless baking recipes, as I am always on the lookout for these. I tried your eggless vanilla cake recipe, and followed all the measurements as mentioned. However, The cake which came out was too oily, I tried absorbing some with paper towels, but even after using 4-5 towels, which were completely drenched with oil, the cake looked oily. I was not able to frost it, as it just crumbled down into small pieces. Could you please guide me why this must have happened?
Hello Aditi , I am sorry this happened. As you see the comments , it has been tried and tested by so many readers. Let’s work it out here. Are you sure you followed the measures to the T. Sometimes it happens that we go overboard. Do follow up. Did it rise? were the leaveners used in a good condition?
Abt to try dis recipe… Can u pls lemme knw how much in gms wud dis recipe yeild approx… Tia
I haven’t weighed the final product yet . Here it’s sold serving wise .
Hi Khusboo, I am planning to make mango cupcakes could I add mango puree to the batter – would I need to make any other changes? Thanks
Hi , I suggest you use my mango cake recipe as altering this cake with mango puree will change sugar and liquid quantity.
Want to bake this again but as a cake and a bigger one. What measurements should I change to double or almost double the size? My cake tin would be 9.5” round.
Will wait for you reply. Thank you so much!!!
Hi Navi , This recipe can be successfully doubled . I do it all the time using one 9 ” pan. Double the recipe with cooking time 35-40 minutes.
Thank you Khushboo !! I am going to double the ingredients. Should I double the quantity of baking powder and soda too?
Yes , I always do .
Hi khushboo i don’t have blender with whipping attachment as u shown in the pic,i have blender with beating attachment so u strictly mentioned not to use this attachment,will it change the texture of the cake of i use this beating attachment, am very new to bakIng so am bit confused pls help me out.
Hi Anusha . Whipping means incorporating air in the batter for fluffy spongy cakes. Beater won’t give that texture. You can gently fold the dry and wet ingredients with a spatula until lumpfree and not overmix it. or you can use hand held balloon whisk .
I have tried ur chocolate cake recipe.. it’s awesome ..but I don’t know why vanilla cake becomes after frosting it with heavy whipping cream… when I prepare a cake after coming out of oven it’s super duper soft if I frost it and use it next day it becomes hard…..where I m going wrong….can u pls help me…thank u in advance…
Thank you for reaching out Komal. May I know how are you storing the cupcakes. Give cupcakes 20 minute stand time if siting in the fridge before consuming .
Hi khushboo would like to thank you again for the wonderful outcome of this cake:) my family completely drools over it! Tried tagging you on chef at large as I posted there and on euphoric delights too but was unable to tag you,
I only twist was I added less salt as mentioned and since we recently shifted to Swiss didn’t have my stand mixer so folded the batter with a spoon. I also added chocolate chips to it:) unfortunately can’t attach a picture:(
That is sweet of you. I did see and comment on your post. Happy to know that you made changes according to your preference. Thank you for a lovely feedback:) keep baking lovely goodies! You can send me a picture on my facebook page message section. I would love to publish it.
Do you have a page of your website on Facebook? I wasn’t aware of that though?
Surely will post it
Yes I do have a page 🙂 and it’s mentioned at the end of every post 🙂 sure do.
I came to know about your blog recently and I saw your chocolate cake recipe and I tried because it was easy to make and really cupcakes were awesome. I was not able to make such cake in the past. So I am thanking you for sharing cake recipe
I also tried vanilla cup cakes.. They were not spongy though taste was good and they were super moist and soft but i think they were too soft texture was like frozen suiji Halwa. So can you tell me what can be mistaken or how to make them spongy?
Thank you for your feedback Chaku. Vanilla cupcakes are light airy and spongy.I am sorry if it did not work for you. How long did you bake it for? Did you check the effectiveness of your leaveners . Did you overmix ? Try substituting cornflour with maida itself and compare the results.
Can you please tell me how much is 1 cup apf/maida in gms in this recipe? Is it 130 gms? Also sugar in gms?
I have tried your chocolate cake following exact measurements in gms and it was a super hit. I want this one to be perfect too. Please help me with these details!! Thank you so much for these perfect cake recipes. Loved the chocolate cake recipe, it never failed me 🙂
Namrata , at present I don’t have the measures for this one in grams. But request noted. I have always made this cake using measuring cups and spoons and it comes out perfect.Glad you like the cake recipes.This one will work for you as well.
Hi khusbhoo,i found ur blog today as i was seaching for best vanilla cake,so ur recipe didn’t had butter as i hatw it so imm i tried it today n i had a small problem with it as my cake got stuck to the bottom when i tried to remove it it bottom of the cake didn’t come properly as my 3.5 years son love dry fruits i just added few raisins n cashews is that sticking is coz of adding dry fruits no idea pls tell me wr i went wrong,but the taste was heaven n upper side of the cake was too good n just loved it n bookmarked it as i will bake it again n again n my my cake got finishes in ine go my son n husband loved it all thanks to u n subscribed to ur blog,kudos to u dear khushboo.
Thank you Anusha for a nice feedback. I strongly suggest lining your pan with parchment paper and dusting it well. Also whenever you are using nuts , dust them with flour and then fold in the batter to avoid them sinking in the bottom .
Hi Khushboo…… Will b making this cake in a day..I want to make a fresh pineapple gateaux…… So what all should b added for that matter.
Add pineapple essence and half the vanilla mentioned in the cake . Plus frost with whipped cream and pineapple chunks and bit of pineapple essence .
if am not wrong..the more you mix or whipr the batter the more fluffy your cake gets..but u have mentioned dont mix more then 30 seconds…please let my conception clear regarding this..
Hey Tripti , this is a fantastic question and many readers ask me too :). The fact is more you whip more tough the batter will get. It will develop gluten which will result into tough dense cake. Batter doesn’t require a lot of whipping to fill in air, whip until lump free . A lot of batters call for gently folding in too. So more you whip more stiff your outcome will be. Hope it helped.
I know am reiterating what was said below but this recipe IS THE BEST! I have been trying to bake a decent eggless cake for almost two years now and today was my first success! The cake is still cooling so I shall share it later but I am just so happy that I had to comment right away!
Gonna try all your recipes now! Please keep baking and cooking 🙂
YAY to the sweet success. Hope you enjoyed it . Thank you for a kind feedback Supriya.
Hi Dear khushboo, since long I wanted to tell -your cake s are ultimate,out of world! All my frenz, cousins loved! And distributed some cakes for NGO -all just loved it! Thanks Dear!! Your all recipe I ve tried, it’s yum mouthwatering!
Thank you for your lovely feedback Shilpa . I am so happy that you are loving them. Keep making, keep sharing,hugs!
Hi khushboo just had a doubt is raw sugar demerara sugar and can I use it in the recipe…plzz let me know
Neha , demerara sugar is one kind of raw sugar and definitely can be used for this recipe. I use it too . I even use turbinado sugar too many a times.
If you would love more info on sugars you may want to read this article
Thanks khushboo good article with nice information??
haha Megha such an interesting question. I get queries for flatter looking cake and cupcakes. People ask me how they can get flat tops so that they can frost well. And here your query is absolutely opposite . I love domed tops too . So here is a trick , just fill cupcake liners a bit more than 3/4 full and not half way.. you will get domed cuppies . Generally domed ones are done for muffins.let me know if it helped.
Hi, i use this recipe anf it works like magic each time. it is Nita Mehta’s recipe thought of letting u know if it helps. Happy baking
Hey Seems thank you for stopping by. I would love to credit the creator so I just saw her recipe online and it doesn’t match .The measures are different . The recipe in my folder has butter and maida and I am still looking to credit the original. I have tweaked the original recipe to suit to my preference and happy that it works great.
Awesome cuppies Khusboo! My parents loved them. We couldn’t even wait for them to completely cool. Enjoyed nice warm cuppies that were absolutely fluffy and delicious. Thanks a ton for this amazing recipe. 🙂
I am glad you loved them. I agree with you – waiting is hard .. I love my warm cuppies with a scoop of ice cream too.
Stumbled upon on your blog when I was searching for a a good recipe of eggless vanilla cupcakes.. And what a wonderful blog you have here!! Just finished baking these cupcakes and needless to say these are an instant hit with my kids and their friends and the first batch vanished in under a minute ? I replaced oil with melted butter at room temperature and added few chocolate pieces at the center while scooping the batter into the mounds and it’s divine!!!! Thank you khushboo for the wonderful recipe and all the fine details you’ve written with such patience. Keep blogging.. Cheers ?
Thanks for stopping by Pooja and trying a recipe too. The chocolate center sounds wonderful!
After a lot of trials and failures, this was the first time my cupcakes were a success. Thanks a lot for the guidance Kushboo. Looking forward to baking more with your recipes 🙂
Glad Hamsi you liked it. Sure , more coming soon!
Hi Khushboo! I tried this recipe today and made rainbow cupcakes with them. It was a great hit with the kids,they loved it!! The texture was perfect n tasted great. Thank you for sharing such a great recipe.❤️
Yay Amrita , rainbow cupcakes sounds fun. Would love to see the pictures. You can message them on my facebook page. Thank you for a lovely feedback.
Hi! Just wondering how long to cook this recipe if I wanted to make it in an 8 inch pan?
Thanks so much!
Gemma , anywhere from 30 – 35 minutes .
Have tried ur dosa recipe nd chocolate cake recipe.. Both have turned out awesome.. Ur chocolate cake recipe is my fav. With easy steps nd detailed explanation ..
Gonna make a vanilla cake from ur above recipe.. I just need to know whether I need to make any changes in ingredients nd what is time reqd for cake to get ready??
Thank you for your feedback Rashmi. Yes you can bake a cake with that recipe . The cake will take 30-40 minutes baking depending on pan size. The details are mentioned in the post.
The cupcakes look amazing! Just going to make a cake out of this. Can you tell me what size cake will the batter make and about how high?
Thank you Swati. It makes two 6″ round cakes approx 2″ tall each, or one 8″ round cake – approx 3 ” tall
How long would you have to cook the 8inch round for? thankou!! 🙂
Gemma , anywhere from 30 – 35 minutes .
A big shout of thanks to you khusboo..such wonderful and easy recepies ..its been a week and i have been baking daily.I am in love withthem..being a vegetarian myself all this is a jackpot for me…couldnot wait to eat it and all of them were soo good moist and yum..cand even explain the feeling..cant thank you enough….
you are simply the best
goodluck with everything you do…..
Thanks a lot Upma for a lovely feedback 🙂
Could I replace the sugar with condensed milk?
No you cannot , as it will change the balance between dry and wet ingredients. I would suggest rather follow a recipe that uses condensed milk itself .
These were spot on! Perfect the next day i made mine with rosewater and chopped pistachio. But all in all perfect!
Thanks for a lovely feedback Annie . I can only imagine how refreshing the taste would be with the ad ons you have mentioned, lovely.
This is a lovely recipe khushboo ! Really moist and soft. Just wanted to check if these can be made in advance. Can I refrigerate it or does it have to go into the freezer ? Need to make a large batch, so just wanted to check with you
Thank you. Yes they freeze beautifully. Wrap individual cupcakes in saran wrap/cling wrap and store in airtight container in freezer upto 3 months. Thaw over the counter for 30 minutes. Then open the wrap, decorate or not. Enjoy!
Thats wonderful ! Thanks so much for such a prompt reply !
Will send you pics once its all done !
Owe you big time !!
Glad I could help Archana , wishing you luck and awaiting feedback 🙂
Hi khushboo, love your recipes. Would you please be so kind to share this recipe in grams please?
Sure Lavina , I will be again baking them next month and I will update the measures then.
I tried this recipe yesterday .
However, it turned out to be really sticky.what could be the reason. I had sieved the maida before using.
Rucha , it’s not related to sifting , sticky top is not an issue as such, it means your cupcakes are moist from inside , however there are other reasons too – did you cool them on a cooling rack? Is it very humid where you stay?
It was sticky from inside too. I had cooled the cake 🙂
did you do the toothpick test Rucha , was it cooked ?
did you do the toothpick test Rucha , was it cooked ?
Thanks a lot ?
Hello Khushboo, tried ur cake recipe. Everybody in my family loved it. Thanks for sharing awesome recipe.
Welcome Sonal, thanks for a lovely feedback.
Hi Khushboo! Have been an ardent follower of ur posts in the food forums. Was searching for a good vanilla cake recipe n decided to look up ur blog. These look lovely! I’m gonna try ur recipe. Pls tell me how many eggs would be required to replace curd in this recipe. And is there any other change too that I need to make?
Thanks Chhavi , I have never worked with eggs so not the best one to comment on the substitutes for the same. You could look up online 🙂
I did look up online. It’s just that I could trust your word more. Thanks anyways ?
How will the time of baking differ if I us a mini muffin pan?
I wish I could help, if I do not possess knowledge about something I can’t comment on that 🙂 Mini cupcakes take around 10-12 minutes
Hi khusboo ji
Can we make vanilla cake, chocolate cake, red velvet cake in microwave on micro mode??
Yes you can , bake as you would bake other cakes in microwave, you need to figure out the timings according to your microwave watts .
Plannjng to prepare a cake using this lovely recipe for my babys bday…
so baked a trial cake yesterday…followed the recipe tk thw T…the cake turned out well and baked fine…but..
1 .the top crust was sticky…what can be the reason..what can i modify to make it less sticky…
2. I want frost it with buttercream icing…will it hold or any other option…
U are my Go to for baking …I salute u Lady…
Sticky top is a good thing , it means your cake is moist from inside and not dry 🙂 , sometimes it’s because of humidity too. Doesn’t matter as it will be covered with frosting . Hope this reply helped .
so that means the buttercream frosting will hold good…
Thanx for the prompt response…
yes, I have frosted hundred’s of these 🙂
hey what size of cup should i use?
what type of cup should i use for measuring flour n rest stuff?
mentioned in my chocolate cupcake post in details. Wet measuring cup for liquids and dry measuring cups for dry ones.
i have dry cups only. can i use dry cups for both i.e. dry and wet both? and for dry stuff i should use the bigger cup (as i have set of four cups)? is there any quantity in grams?
I haven’t noted this recipe in grams , but I can say it’s a forgiving recipe , dry cups will work . Just eyeball the liquid , it should be a thick batter.
I did not understand sneha , can you please elaborate .
Hey Khushbu, this recipe sounds yum and perfect. A quick question for you. For how long can I keep this cake outside covered in chocolate ganache and fondant. Also if this cake is sturdy enough to take the fondant’s weight? Please let me know asap I have this order on wednesday. Thanks !!
yes it is sturdy , you can treat it as other cake sponges, in fact I have carved a doll cake once using this recipe. I refrigerate or freeze sponge before working with it. Ganached and fondant covered cake sit pretty well on room temperature for 3 days unless you have a perishable filling.
Great, one last question can I use full fat sour cream instead of yogurt? I don’t make yogurt/curd at home but I can always buy some from store, would that work? Thank you for your quick reply. I am super excited to try your recipe.
sour cream will make cake taste very sour . You can use 50 :50 sour cream : yogurt – store bought is perfect .
Hi khushboo… Cuppies looking fab….can I just add choco chips or tutti fruiti into it…. To serve them as muffins
Of course Richa , feel free to use your favorite add ons and toppings . But they will still remain cupcakes not muffins . There is a lot of difference between the two 🙂
What is that difference…
many – cupcakes are made with cake flour or apf , much lighter and fluffier and they are frosted . Muffins are healthy and uses thick batter, healthy flours,toppings are healthy too ,are dense and finished with a crunchy top , not frosted hence breakfast friendly . They are less sugary , can be made savory too.
That’s a good idea,but my family, neighbours and tution kids enjoyed them like that.
Hi Khushboo….today baked Vanilla cupcakes.I m not a big fan of Vanilla flavour,but these cupcakes were just awesome, They rose beautifully, lovely colour and ….they were just superb. Will post pic soon.Thanks for teaching.
Glad to know that Deeksha , you can make your own variations to the cupcakes by adding choco chips , cookie bits , fruits etc to make it more exciting .
A Very Happy New Year to u…
Was wondering is i can replace the apf to oats flour in these recipes (even in the chocolate cupcakes). I m ok with this particular recipe…but i prefer cooking with the healthier option of wheat flour or oats for the kids. If u can help me with this.
I do have couple of healthy cakes posted especially for kids. Do give them a try. You can replace apf in above recipes with wheat or multi grain flour and not completely with oats, just a part of it . The result will be a bit dense but tastes absolutely delicious. You will need to increase liquids by 2-3 tablespoons for wheat flour.
I do have couple of healthy cakes posted especially for kids. Do give them a try. You can replace apf in above recipes with wheat or multi grain flour and not completely with oats, just a part of it . The result will be a bit dense but tastes absolutely delicious. You will need to increase liquids by 2-3 tablespoons for wheat flour.
Thanks again Khushboo! I baked these too 😀 very good ones, super soft! I decorated them as hydrangeas and two toned roses. Posted in CAL, Hope you like them. 🙂
I will look out for them , glad you liked 🙂
Awesome simple eggless vanilla cc recipe! Thoroughly satisfied in my search for the best vanilla cc recipe !
nice to hear that Sangeeta 🙂 I am so happy!
Can i use vinegar instead of yogurt and in that case should i use flax seed powder to get possible results?
Sweta , I haven’t tried using vinegar in this cake , may be you will have to alter liquids, yes and you may achieve results using flax egg , but I can’t tell you the proportions now as I haven’t made it, do experiment it sweta , it may be a success
Khushboo! You Rock!
Best ever cupcake I tasted today. Thanks a ton!!
Aakriti , thanks for the feedback , glad you liked them 🙂
Heyjust wanted to ask before starting baking if the results would be same if i blend the curd sugar mix without any blender,I mean if i use only my hands to mix them properly?
yes you can , make sure to use a hand held whip , if you do not have it use cut and fold method to incorporate air in the batter, mix well until no lumps . do not over mix
I see that u have mentioned cornflour or corn starch. Isn’t the both different ones? Corn flour s somewhat yellow n corn starch is pure white. Which one should I use?
Anitha use the white one.
I tried it n I must say this is the best cup cakes tht I ever had.much much better than store bought ones.cant thank you enough dear
Thank you Anitha for a wonderful feedback , do share your pictures on my facebook page.
Tried ur vanilla cupcakes, it came out so Good
Taste was amazing perfect sweetness just one query it was brown from top which in turn made it hard from the top.. I have morphy Richards 60 ltr oven.. Do I need to switch off d top rod while baking??
Your cupcakes look so pretty white in Color..