August 21, 2017

Eggless Vanilla Cupcakes Recipe | Easy Vanilla Cupcakes

eggless vanilla cupcakes with or without frosting is a classic recipe for any occasion loved by all.

Eggless Vanilla Cupcakes

eggless vanilla cupcakes are easy to make and requires basic ingredients all available in your pantry. you can make it on any occasion like birthdays, parties, anniversaries and picnics as these are instant hits and loved by kids and adults alike. my kid loves classic vanilla flavor than a chocolate flavor cakes.

these vanilla cupcakes are super soft and eggless. as compared to making cakes, it takes lesser time to bake and gets done in just 15 minutes. If you are making a cake out of the same batter then bake it for 30-35 minutes.

you can enjoy these eggless vanilla cupcakes as it is or with any frosting of your choice like whipped cream, butter cream or just applying some chocolate syrup over it. you can also mix in choco chips in the batter to make it more festive. i'll be sharing more cake recipes with frostings soon.

also, see my other cake recipes like my all time favorite eggless vanilla cake and eggless chocolate cake with condensed milk.

further, you can check my other collections like:

beverages collections
snacks collections
desserts collections

Eggless Vanilla Cupcakes

Batter scooped in the mould, ready to go in the oven

Recipe Card for Eggless Vanilla Cupcakes

Author: Razina | Cuisine: International | Recipe Type: Cake
Prep Time: 15 minutes | Cook Time: 15 minutes | Yield: 12 cupcakes


  • 1 1/2 cups all purpose flour or maida
  • 1 cup thick yoghurt
  • 3/4 cup granulated sugar
  • 1/2 cup oil
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-2 tablespoons water, only if batter is thick

Directions for making eggless vanilla cupcakes recipe

1. Preheat oven at 180C for 10 minutes and line two 6 counts muffin tray with cupcake liners.

2. Cream the yoghurt and sugar until the sugar is dissolved.

3. Add oil and vanilla essence and mix well.

4. In a separate bowl sift together all the dry ingredients - all purpose flour, baking soda, baking powder and salt thrice.

5. Add the sifted dry ingredients to the wet ingredients and fold with a spatula. Do not over mix. Add 1-2 tablespoons of water only if the batter is thick.

6. Scoop the batter in the cupcake liner till 3/4th capacity. You can either use spoon or an icecream scooper.

7. Place it in the oven and bake at 180 C for 15-18 minutes or till a toothpick inserted in the cupcake comes out clean.

8. Take out from the oven and place on a wire rack to cool completely.

9. Remove the cupcakes from the tin and enjoy as it is or with frosting of your choice.


  • These cupcakes remain good for 2 days and if put in the refrigerator goes well up to a week.
  • Yoghurt used should be at room temperature.
  • Addition of the water depends on the thickness of the yoghurt as it varies all the time.
Eggless Vanilla Cupcakes

1 comment:

  1. Simple and looks really soft and spongy .
    Oh and the picture of it are already making myself drool for more ��


The Foodie Delight

The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!