Eggless Vanilla Cupcakes

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Baking without eggs is not too easy. To get the right texture and flavour i had to go through many recipes to find the one that works best. when Anuja Sule from Simple baking shared this for her bake along group, I knew it had to be a winner.

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This cupcake is moist, light ad delicious. dressed it 3 ways –


  • Vanilla cupcakes topped with chocolate chips.
  • Vanilla cupcakes topped with whipped cream and a Kahlua drizzle.
  • Vanilla cupcakes with an Oreo cookie for the base and frosted with a cookies and cream frosting

one bite and you are transported

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170 grams all purpose flour
15 grams cornflour
240 grams thick curd
170 grams caster sugar
1/2 teaspoon baking soda
1 1/8th teaspoon baking powder
125 ml flavourless oil
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoon water approximately (depends upon the consistency of the curd)
  1. Preheat oven to 180 degree Celsius and line a 12 cavity cupcake tray with cupcake liners.
  2. In a medium size bowl, sift all dry ingredients, set aside.
  3. In a separate bowl, cream sugar and curd till the sugar is completely dissolved.
  4. Add oil and vanilla, mix well.
  5. Fold in the dry ingredients until batter is smooth. Don’t over mix.
  6. Add water till the batter reaches dropping consistency. Scoop the batter in the cupcake liners and bake for 12-14 minutes.

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