Eggless Vanilla Cupcake Recipe

Kokila Chokkanathan
Ingredients:

  • 1 1/2 cups (180g) all-purpose flour (maida)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened (or use vegetable oil for a dairy-free version)
  • 3/4 cup (150g) granulated sugar (or coconut sugar for a healthier option)
  • 1/2 cup (120ml) milk (dairy or plant-based, such as almond or soy milk)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice or vinegar (helps activate the baking soda for fluffier cupcakes)
  • 1/4 cup (60g) plain yogurt (or non-dairy yogurt for a vegan version)
Instructions:

1. Preheat the Oven:

  • Preheat your oven to 180°C (350°F). Line a muffin tray with paper cupcake liners or grease the tray lightly with butter or oil.
2. Mix Dry Ingredients:

  • In a medium-data-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure even distribution of the leavening agents and prevents clumping.
3. Cream the butter and Sugar:

  • In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer. Beat on medium speed until the mixture is light, fluffy, and pale, about 3-5 minutes.
4. Add Wet Ingredients:

  • Add the milk, vanilla extract, and lemon juice (or vinegar) to the creamed butter and sugar mixture. Mix until well combined.
  • Add the yogurt and mix again to incorporate everything into a smooth batter.
5. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing gently using a spatula or spoon. Stir until just combined. Be careful not to overmix, as this can result in dense cupcakes.
6. Fill the Cupcake Liners:

  • Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. This will give the cupcakes room to rise without overflowing.
7. Bake:

  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
  • The tops should be slightly golden and spring back when gently pressed.
8. Cool:

  • Once baked, remove the cupcakes from the oven and allow them to cool in the tray for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
9. Frosting and Serving:

  • Once the cupcakes have cooled, you can frost them with your favorite frosting, such as buttercream, cream cheese frosting, or whipped cream. You can also dust them with powdered sugar for a simple finish.
  • Decorate with sprinkles, chocolate chips, or fruits for a fun and colorful touch!
Tips & Tricks:

1. Butter vs. Oil:

o Butter adds richness and flavor, while oil will give the cupcakes a more moist texture. Both work well, so you can use whichever you prefer!

2. Sweetness:

o Adjust the sweetness to your liking. You can reduce the sugar slightly if you prefer less sweetness, or add a bit more if you want a sweeter treat.

3. Vegan Version:

o To make these cupcakes vegan, simply use non-dairy yogurt (like coconut or almond yogurt), vegan butter or coconut oil, and plant-based milk (like almond, oat, or soy milk).

4. Add-ins:

o Feel free to add chocolate chips, berries, or chopped nuts to the batter for extra texture and flavor. You can also use lemon zest or orange zest for a citrusy twist!

5. Storage:

o These cupcakes stay fresh for about 2-3 days at room temperature when stored in an airtight container.

o If you’ve frosted them, store them in the fridge for up to 1 week. Let them come to room temperature before serving for the best flavor.

Frosting Ideas:

  • Classic Buttercream:
    • Whip up a simple vanilla buttercream by mixing unsalted butter, powdered sugar, vanilla extract, and a splash of milk until light and fluffy.
  • Chocolate Frosting:
    • For a chocolate twist, mix cocoa powder, butter, powdered sugar, and milk to make a smooth chocolate frosting.
  • Cream cheese Frosting:
    • For a tangy flavor, make a cream cheese frosting with cream cheese, butter, powdered sugar, and a bit of vanilla extract.
  • Whipped Cream Frosting:
    • For a lighter, airy frosting, simply whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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