easy eggless vanilla cake and cupcakes
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4.67 from 123 votes

eggless vanilla cupcakes

Moist Light and fluffy eggless vanilla cupcakes that can easily be made into a cake . Perfect for any occasion . Enjoy it with or without frosting.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: cake, cupcake
Cuisine: American
Servings: 12
Author: Khushboo

Ingredients

  • 1 cup plus 5 tablespoon all-purpose flour
  • 2 tablespoon cornflour /corn starch
  • both flours sifted from a height at least 2 times and mixed well
  • 1 cup thick yogurt/curd not buttermilk
  • 3/4 cup sugar i have used raw sugar use any granulated sugar
  • 1/2 teaspoon baking soda
  • 11/8 th teaspoon baking powder i.e 1 teaspoon plus a pinch of baking powder
  • 1/2 cup flavorless oil/ canola oil
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon butter essence optional use for buttery taste
  • 1/2 teaspoon salt or add according to your taste
  • 2 tablespoon water . add only if the batter is too thick - as thickness of yogurt varies for everyone

Instructions

  • Preheat oven to 180C /350 f for 15 minutes.
  • Line standard or mini cupcake pan or 8" cake tin
  • Cream the sugar and yogurt until the sugar is completely dissolved.
  • Add vegetable oil and vanilla essence and 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

Notes

Melted butter can be used in place of oil - just skip salt
Instead of apf and corn flour you can use 1 1/2 cup cake flour
You can substitute the apf and corn flour with wheat flour - 1 1/4 cup in total - of course there will be a variation in texture but tastes great - good options to make for your kids.
If you dont have corn flour , you can skip it and use 1 1/2 cups of apf/ maida
use blender with whipping attachment and not the beater attachment. Doesn't matter if its a hand held or a stand mixer - both will give you same results.
all ingredients have to be at room temperature or not too cold including yogurt /curd .
sift the flour twice from a height - results into fluffy bakes
mix dry ingredients well before incorporating in the wet ones
act quickly once the batter is mixed because the leavening agents start reacting as soon as they come in contact with something acidic - here its yogurt.
pre heat your oven atleast for 15 mins
do not over mix the batter -after putting dry ingredients to the wet ones whip until the batter is lumpfree - for me its less than 30 secs
do not over bake - it dries out the baked goods.
butter flavoring is optional
you can even add almond flavoring or some lemon or orange zest.
Please do not open your oven to check standard size cupcakes before 15 mins mark . keep checking after every minute later by inserting toothpick in the cnter most cupcake