Cakes Cupcakes

The best ever egg free vanilla cupcakes

“Simplicity is the ultimate sophistication” – Leonardo da Vinci

The simplest things sometimes prove the most difficult to get right. When it comes to baking , vanilla cupcakes are probably as basic as they get. They were one of the first things to come out of my oven but as I started baking more & more ,  I somehow managed to bury the cupcakes under layers of frosting or  jazz them up with fillings or add-ins. The beauty of the perfect vanilla cupcake is not lost on me though. The fluffy , soft , mellow vanilla cupcake that goes well with just about any frosting but just as delicious to eat on its own . I do love me a good vanilla cupcake.

While I was searching for that absolutely spot on vanilla cupcake for the blog , I got several requests for a good vanilla cupcake. I have been testing out several recipes for eggless cupcakes and while there were some that were quite good, they all were a little dense or complicated for my liking . Finally, I found this one here the absolute best.

Like most egg free bakes , this recipe uses yoghurt . And 3 whole teaspoons of baking powder for a batch of cupcakes but I guess that’s what makes these puppies rise! And rise they do. These are almost as good as any cupcakes with eggs that I have tried . Super soft . Light and fluffy . Like little delicious vanilla clouds.

I haven’t changed a thing in these cupcakes (the name included!) . I did bake them at 160 C / 320 F as I like them with smooth rounded tops rather than domes. If you like domed cupcakes, bake at 180 C / 350 F and check a little earlier to see if they are done.

I fully intended to frost them but they tasted so good that (and I was so happy that I finally found an eggless vanilla cupcake recipe that worked well for me!) that I didn’t even bother with frosting. These little ones deserve a post of their own! Of course , they’d go well with any frosting ..

Recipe Courtesy

You’ ll need:

  • 115 grams or 1/2 cup unsalted butter
  • 200 grams or 1 cup granulated sugar
  • 125 grams or 1/2 cup yoghurt
  • 1 tsp vanilla
  • 190 grams or 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 3 tsp baking powder
  • 180 ml or 3/4 cup milk

Time : 10-15 mins prep + 30 mins baking time
Makes: 12 standard sized cupcakes

Lets get started :

Preheat your oven to 160 C . Line your muffin pan with liners. Or you can grease the cavities with butter and dust with flour.

Whisk together the flour, salt and baking powder in a bowl. Keep aside.

With a mixer or wooden spoon , beat together the butter , sugar and yogurt.

Now , alternately add in the flour and milk , beating in between each addition.

So it is 1/3rd of flour – 1/2 of the milk – 1/3 rd of the flour – 1/2 of the milk – last 1/3rd of flour. Scrape the sides and bottom of the bowl as needed. Do not overmix

Add the vanilla and stir. Your batter will be thick and fluffy .

Fill your cupcake liners or cavities about 2/3 rd full. Bake at 160 C for 28-30 minutes.

A toothpick inserted will come out clean. Cool in the pan for a few minutes and then completely before you frost.

Also :

  • Cupcakes (unfrosted ) can be stored in an airtight container at room temperature for 3 days and in the fridge for 5 days.Bring to room temperature before serving.
  • The recipe bakes well as an 8 inch cake too!
  • You could double the recipe , I haven’t tried it though.



These are beautifully soft and moist. Anyone who thinks that egg free bakes can never be as good as those with eggs , will definitely need to think again once they try these . Simple vanilla cupcakes. But so much more.

32 thoughts on “The best ever egg free vanilla cupcakes”

      1. Will absolutely do…discovered your blog only a few days back and your recipes are awesome-thanks so much for sharing- you do have a regular visitor from now on 🙂 !!

  1. Will absolutely do…discovered your blog only a few days back and your recipes are awesome-thanks so much for sharing- you do have a regular visitor from now on 🙂 !!

  2. Both cupcakes (some topped with nutella and some with buttercream) and an 8-inch cake (topped with whipped cream) turned out awesome tasting with this recipe. For the first time my cake did not have a dome…perfectly flat on the top. As always, thanks for getting me a good word in my peer group 🙂

    1. Thats some lovely feedback Anjali.. thank you ! And i am glad this recipe worked for a cake as well – flat topped no less! Nutella on top of it would have been delicious!

  3. Hello mam, yesterday I tried half the quantity of these cupcakes …they were super yumm.. thanks for the recipe
    One thing I want to know that where I went wrong bcoz my cupcakes roses beautifully
    but after sometime they sinks and the top layer is little crispy …
    I don’t know how to share pics here so unable to share

    1. Hi Manjari…. thanks for trying the cupcakes and letting me know how they turned out. Next time, bake the cupcakes a couple of minutes more. Maybe they sank bcoz they were little under done. If you didn’t use liners, then its normal that they ‘ ll sink slightly. To avoid top crispy layer (which could be bcoz of unmixed sugar granules), try using castor sugar or grind regular sugar for one pulse in the mixer. The sugar should have small granules but not be a powder. Hope this helps!

  4. Can I use milky mist curd or any good quality cup curd. Can I BAKE IN 8 INCH WOUND PAN Height 2.5′? Should i have to use high fat milk or low fat milk? TIA 🙂

    1. Hi Ranju… i have never tried this cake in a round pan… you can use any thick curd and full fat milk !

  5. Sorry for one more query…as im following the meaaurement mentioned in grams…wont 200 gms sugar be too sweet for 190 gms flour. Pardon me…just a query. Thanks.

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