Eggless Vanilla Cupcakes or any cake for that matter is not the easiest to perfect. I must have tried this recipe at least 10 times before I was satisfied.
Eggless Vanilla Cupcakes
This recipe is very similar to ones with eggs, I mean that. However, I will be honest and tell you that I have never yet found an eggless cake that’s exactly like one with eggs.
The only eggless cake that I ever ate, where you couldn’t tell the difference, was one from a bakery.
It was absolutely delicious and I still have my doubts as to whether it really was eggless…haha!
With all the different recipes and techniques I’ve tried I can’t help but be sceptical.
For this recipe I tried to keep it simple and for some reason this method, with the least effort, works best. These cupcakes did turn out delicious and I love them.
For this Eggless Vanilla Cupcake recipe you will require Cake Wheat Flour, Baking Powder, Bicarbonate of Soda, Yogurt, Vanilla Essence, Milk, and Butter
I didn’t use any vinegar or lemon juice as the yogurt was the acidic ingredient required for this cake.
When yogurt and bicarbonate of soda (baking soda) is mixed together it helps baked goods rise. For every one egg you would typically use a 1/4 cup of yogurt in baking.
However, I did add a little more in my cupcakes and it seemed to work well. I am a rebel after all…Lol!
Greek or full fat yogurt is what works well due to the protein and fat content. Remember we need that substitute for the eggs that are missing.
How to make the cupcakes
This is one of the easiest cakes you will make. All made in one bowl with just a whisk and a spatula.
You mix all the wet ingredients together. Add the dry ingredients and fold it in.
Never over mix cake batter. This is what causes it to become dense.
This batter makes 12 cupcakes. It did rise quite a bit but it wasn’t messy or spilling over.
Due to the fact that this batter was a little thick, not too thick, I used a wet spoon to smooth the tops.
I found when I tested the recipe before it doesn’t make a very smooth top so the wet spoon helps.
You can decorate the cupcakes with whatever icing you prefer. However, I just added some sprinkles on top.
Sometime soon I will share a buttercream icing with you. Today I just didn’t have the time to decorate cupcakes.
Also, I am not the best decorator so you won’t find me decorating too many cakes or cupcakes. But I do try.
I hope you get to try this recipe. If you do please drop me a comment and a star rating. It is always appreciated.
More Recipes to try:
Eggless Vanilla Cupcakes
- 125 gram butter melted
- 3/4 cup greek yogurt
- 3/4 cup castor sugar
- 1 cup warm milk
- 1&1/2 tsp vanilla essence
- 2 cups cake wheat flour or all purpose flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Preheat oven to 180 degrees Celsius. Line a cupcake pan with liners and set aside
- Mix the flour, baking powder and bicarbonate of soda together and set aside
- In a large bowl mix all the wet ingredients, including the sugar
- Sift in half the dry ingredients, use a spatula to gently fold in. Doesn't have to be fully combined
- Add the other half dry ingredients and fold until just combined. Do not over mix
- Divide the batter equally into the 12 cupcake liners. I usually use a 1/4 measuring cup. Use a wet spoon to smooth the batter
- Pop some sprinkles on top if you wish. Bake at 180 degrees Celsius for 15 minutes or until a toothpick comes out clean
- Cool on a wire rack
- Always remove the cupcakes from the baking pan and allow to cool on a rack. Leaving the cupcakes in the pan with make them soggy
- Never over mix the batter as you will have dense cupcakes