Eggless Vanilla Cupcakes Recipe without condensed milk – Moist, Spongy Vanilla Cupcake Using Oil

Eggless Vanilla cupcake recipe

Here is an Eggless vanilla cupcake recipe without butter (with oil) and without condensed milk. It comes out super soft, spongy and moist in texture. Yesterday my daughter Raksha told me to bake a cake using Vanilla essence as its her favorite flavor. She told ” Mummy, when I come back from the school, I should see a cake in your hand”. Its been months since I baked a cake in my kitchen.

For the past few months, I have been making only microwave mug cake recipes(refer side bar) for her after school snacks very easily within minutes. I think she got bored of them. So she badly wanted me to bake a regular cake this time. As I had already bookmarked some good cake recipes, I quickly browsed through them and tried this eggless vanilla cupcake. This recipe uses simple ingredients.
The cake raised beautifully and tasted great with moist, soft and spongy texture. I couldn’t feel its a no egg, no butter, no condensed milk cupcake. You can dare to try this recipe even if you are a beginner in baking. I have used choco chips in this cake to attract my daughter. You can add chopped nuts or even decorate the cake with simple chocolate frosting or buttercream frosting if you are interested. 
Lets see how to make this super moist cupcake from scratch.
Check out my eggless, butterless Chocolate cupcake recipe & Banana walnut muffin recipes too !
If you are eager to know the differences between a cupcake & muffin, here you go

  • Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread.
  • Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
  • Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape.
  • Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops.
  • Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the top.
Eggless Vanilla cupcake recipe

Eggless vanilla cupcake recipe

Eggless vanilla cupcake recipe Eggless,moist cupcake recipe – Easy to make n bake !

Cuisine: Indian
Category: Baking
Serves: 8 
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
1 cup = 250 ml, 1 tsp = 5 ml

  • Maida/All purpose flour – 1.25 cups ( 1 + 1/4 cup)
  • Baking powder – 1 tsp
  • Baking soda – 1/4 tsp
  • Sugar – 3/4 cup
  • Milk – 1 cup
  • Refined oil – 1/3 cup 
  • Vanilla essence – 1 tsp
  • Vinegar – 1 tbsp ( synthetic vinegar)
  • Salt – a small pinch
  • Choco chips – 2 tbsp
HOW TO MAKE EGGLESS VANILLA CUPCAKE – METHOD


  • In a wide bowl sieve maida, baking powder & baking soda and a pinch of salt. Add choco chips to it. Mix well and set aside.
Eggless vanilla cupcake

  • In another bowl,mix the vinegar & milk. It will curdle slightly (U can replace vinegar with lemon juice. But I used vinegar).To this add oil,sugar and vanilla essence. Mix well till sugar dissolves. 
  • Add the sieved flour to it and mix in one direction. It will become a thick batter. It should flow like a ribbon. If you feel, the batter is too thick, add 1-2 tsp of milk. Do not add more milk because cake will become sticky.
Eggless vanilla cupcake
Eggless vanilla cupcake

  • Line a muffin tray with muffin papers. Pour the batter till 3/4th of the cup. Preheat the oven in convection mode at 180c. Bake the cupcakes for 15 minutes at 180c. Remove and check it with a tooth pick. If the tooth pick comes out clean, cake is done else keep it for 1-2 minutes more. Do not over bake.
Eggless vanilla cupcake

    Remove the cake from the tray and enjoy with tea !
Note
  • Add 1-2 tbsp more sugar & extra vanilla essence for more sweetness & flavor.
  • You can bake this as a regular cake instead of cupcakes. I guess it will work.
  • Do not over bake the cake because the outer layer will turn chewy.
  • You can use lemon juice if you don’t have vinegar in hand.

Eggless vanilla cupcake
Enjoy this easy, spongy cupcake recipe with tea ! Tastes yum !!
Eggless vanilla cupcake

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28 thoughts on “Eggless Vanilla Cupcakes Recipe without condensed milk – Moist, Spongy Vanilla Cupcake Using Oil”

  10. megha

    Came out wonderful . Also used the left over batter to make a small cake. Came out perfect. Thanks for a great recipe.

    Reply
    2. Unknown

      Ma'am it turned out really well except that the top layer became very crisp (baked in convection at 180*C for 15 minutes)
      Any suggestions to avoid that?

      Reply
    4. moni

      Or will the same amount freshly squeezed lemon juice would work? Also, wanted to bake this as a cake. So, I can use this same measurements for cake too? Thank you for all your quick responses

      Reply
  15. moni

    Or can I use freshly squeezed lemon juice (same quantity) instead of vinegar ? Is it possible to bake a cake using this recipe ?

    Reply
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