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Eggless Vanilla Cupcakes
Ramya
Simple, easy and delicious Eggless Vanilla Cupcakes!
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Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course
Desserts
Cuisine
Baked Goodies
Servings
6
medium sized cupcakes
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
¾
cup
All Purpose Flour
▢
1
tablespoon
Corn Flour
▢
½
cup
Plain Yogurt
▢
⅓
cup
Sugar
▢
¼
teaspoon
Baking Soda
▢
½
teaspoon
Baking Powder
▢
¼
cup
Oil
(minus ½ tbsp)
▢
¾
teaspoon
Vanilla Essence
▢
A Small Pinch of Salt
▢
1
tablespoon
Water
(optional)
COOK MODE
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Instructions
Sieve all-purpose flour, corn flour, baking soda, baking powder, salt a couple of times until everything is mixed well.
In a bowl, add sugar and curd/yogurt.
Beat on medium speed until sugar is dissolved well and the mixture is nicely frothy.
Add oil, vanilla essence and whisk again for 1-2 mins.
Add the wet mixture to the dry ingredients.
Fold the mixtures gently until combined well. If required add 1 tablespoon of water if the mixture is too stiff.
Fill cupcake moulds either ⅔ or ¾ with the batter.
In a preheated oven, bake these cupcakes at 180°C for 12-13 mins or a tester comes out clean.
Let them cool down completely before frosting. Store in air tight container in fridge for longer shelf life.
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