Vanilla Cupcake with Cream Frosting

Vanilla Cupcake

If you are looking for how to make eggless vanilla cupcakes, then this recipe is just perfect for you. This is one of the best vanilla cupcakes recipe without eggs. Normally eggs are used to make any kind of cake or cupcake, but these vanilla cupcakes are made without eggs.

This is one of the easiest eggless vanilla cupcake recipes that you would ever try. They need only few ingredients and when frosted with whipped cream these cupcakes tastes just heavenly. A perfect treat for any party, birthday or simply enjoy them as a dessert after meals.

Ingredients Needed for Vanilla Cupcakes

• All-purpose flour: Plain flour or all-purpose flour
• Caster sugar: Any type of granulated or actor sugar is fine to use.
• Leavening Agents: A good quality baking powder and baking soda.
• Yogurt: Plain whisked yogurt at room temperature.
• Milk: Whole milk at room temperature.
• Oil: Sunflower oil or any other odorless oil.
• White vinegar: White vinegar or you can use apple cider vinegar.
• Vanilla extract: For flavorings.

How to make Vanilla Cupcakes

Step 1. Make Cupcakes– Preheat oven to 180°C. Line 12 muffin pans with paper cases. Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.

Make a well in the center. In another bowl add milk, yogurt, oil, vanilla, and vinegar. Using a balloon whisk lightly whisk until combined.

Pour the wet mixture into well. Beat for 1 minute to combine all the ingredients.

Spoon 2 tablespoons of mixture into each case. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Stand in pan for 2 minutes. Transfer to a wire rack to cool.

Step 2- Make Frosting– Place whipping cream in a chilled bowl and beat until fluffy and creamy. Add icing sugar and vanilla, fold well.

Beat until stiff peaks. Finally frost your cupcakes!!!

Serving Suggestions

Serve the cupcakes as it is or with some juice and drinks. Enjoy them as a treat with your kids after meals.

Pro Tips/FAQs

Like Vanilla Cupcake, try these recipes…

• Healthy Chocolate Cupcakes
• Orange Cupcakes with Orange Buttercream Frosting
• Pizza Cupcakes
• Pear Crazy Cupcakes
• Quick Brownie Cupcakes

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Eggless Strawberry Cream Cake and Mango Cake and the best ones’s Vegan Carrot Banana Cake.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Vanilla Cupcakes

Sapana Behl

These are simple eggless vanilla cupcakes with whipped cream frosting. These are simply irresistible and would be perfect for kids party as well. 

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Cupcakes

Cuisine American

Servings 12 Cupcakes

Calories 260 kcal

Equipment

• Mixing Bowl
• Cupcake tin
• Balloon Whisk

Ingredients

  

1x2x3x

• 11/2 cup all-purpose flour
• 1/2 cup caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup yogurt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract

For Frosting

• 200 ml whipping cream
• 1/4 cup powdered sugar
• 1 1/2 teaspoon vanilla

Instructions

 

• Preheat oven to 180°C. Line 12 muffin pans with paper cases.
• Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• Make a well in the center.
• In another bowl add milk, yogurt, oil, vanilla, and vinegar. Using a balloon whisk lightly whisk until combined.
• Pour the wet mixture into well.
• Beat for 1 minute to combine all the ingredients.
• Spoon 2 tablespoons of mixture into each case. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Stand in pan for 2 minutes. Transfer to a wire rack to cool.
  

For frosting

• Place whipping cream in a chilled bowl and beat until fluffy and creamy. Add icing sugar and vanilla, fold well.
• Beat until stiff peaks. Finally Frost your cupcakes!!!

Notes

1. Can we make them vegan? Yes, of course, you can make these vanilla cupcakes vegan. Replace the dairy products with plant-based ingredients. Instead of milk use almond milk and like so.
2. How do we store these cupcakes? Store the unfrosted cupcakes in the refrigerator for a week or freeze them for up to a month. defrost and thaw before using again.
3. What’s the shelf life of these cupcakes after frosting? If the frosting is done, they should be consumed within two days, stored refrigerated.
4. Can you suggest any alternative for yogurt? You can replace yogurt with some applesauce. There won’t be any difference in texture and you will have a nice subtle flavor of apples in it.
5. Can we use olive oil? I have always baked them using sunflower oil as it doesn’t have any odor/smell. Olive oil on the other hand has a slight smell. I have not tried baking with olive oil but I guess it should be ok to use it.

Nutrition

Serving: 1cupcakeCalories: 260kcalCarbohydrates: 30.2gProtein: 2.6gFat: 14.7gSaturated Fat: 5.3gCholesterol: 20mgSodium: 117mgPotassium: 95mgFiber: 0.4gSugar: 17.6gCalcium: 54mgIron: 1mg

Keyword basic vanilla cupcake, eggless vanilla cupcake, vanilla cupcake with whipped cream frsoting, vanilla cupcakes

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Vanilla Cupcakes and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl