Here is an Eggless vanilla cupcake recipe without butter (with oil) and without condensed milk. It comes out super soft, spongy and moist. I can proudly say this is one of the best eggless vanilla cupcake recipes. You don’t need an electric beater, butter or condensed milk for this recipe. Just a hand whisk is enough to make this moist, spongy cupcake without cream.
For the past few months, I have been making only microwave mug cake recipes (check my chocolate mug cake & vanilla mug cake) as Sendhil and Raksha were asking me to make cakes frequently. Raksha loves to have cakes as evening snack after coming from school. So I thought of making this vanilla cupcake on a fine weekend evening. I tried the recipe from Madhuram’s blog with slight changes in the quantity of ingredients. I didn’t ice or frost the cake with whipped cream as Sendhil doesn’t like it. He always loves to eat plain cake without cream or icing with his evening tea. I just added some chocolate chips on top to make it look attractive for Raksha.
The cake raised beautifully and tasted great with moist, soft and spongy texture. I couldn’t believe this cake is made without butter, eggs and condensed milk. It has become my family favorite now. I am sure you will also love this easy, one-bowl eggless vanilla cupcake recipe. Lets see how to make this super moist cupcake from scratch.
Check out my eggless, butterless chocolate cupcake recipe, quick butterscotch mug cake and 1 minute microwave chocolate mug cake.
Differences Between a Cupcake & Muffin
- Cupcake batter is soft, light and fluffy like a cake, whereas muffin batter is dense and thick.
- Cupcakes are sweet, delicate and can be served plain or frosted, whereas muffins can be sweet or savory.
- Cupcakes use refined flours like maida, whereas muffins often use whole wheat or oats with fruits and nuts.
- Cupcakes have a flat or gently domed top, whereas muffins have a higher, rounded muffin top.
- Cupcakes are eaten as a dessert or sweet treat, whereas muffins are typically served for breakfast.
Quick Notes for US & Abroad Kitchens
- Muffin Pan & Liners: Use a standard 12-cup non-stick muffin pan (🇮🇳 Amazon.in | 🇺🇸 Amazon.com) lined with standard baking paper liners (🇮🇳 Amazon.in | 🇺🇸 Amazon.com) for easy release and neat presentation.
- Milk & Vinegar Curdling: Whole milk curdled with distilled white vinegar or apple cider vinegar creates an instant buttermilk substitute, which reacts with baking soda to create that signature pillow-soft, airy crumb without eggs.
- Oven Temperature: Bake at 350°F (180°C) on the middle oven rack. If using a convection oven with fan assist, reduce the temperature to 325°F (165°C) to prevent the cupcake tops from browning too quickly.
- Oil Choice: Any neutral cooking oil like canola oil, vegetable oil or light sunflower oil works best. Avoid strongly flavored unrefined oils like mustard or extra virgin olive oil.
Eggless Vanilla Cupcakes Recipe without condensed milk – Moist, Spongy Vanilla Cupcake Using Oil
Equipment
- 1 Muffin / Cupcake Pan (12-cup standard size)
Ingredients
Ingredients
- 1 ¼ cup Maida / All purpose flour (approx. 150 g / 5.3 oz)
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¾ cup Sugar (approx. 150 g / 5.3 oz)
- 1 cup Milk (approx. 250 ml / 8.5 fl oz)
- ⅓ cup Cooking oil (refined sunflower or canola oil – approx. 80 ml / 2.7 fl oz)
- 1 tsp Vanilla essence
- 1 tbsp Vinegar (synthetic vinegar or lemon juice)
- Salt a small pinch
- 2 tbsp Choco chips optional
Instructions
- In a wide bowl, sieve maida, baking powder, baking soda and a small pinch of salt. Add choco chips to it. Mix well and set aside.
- In another bowl, mix the vinegar and milk. It will curdle slightly (you can replace vinegar with lemon juice). To this, add sugar and mix well until it dissolves completely. Then add cooking oil and vanilla essence. Mix well with a whisk.
- Add the sieved flour to the wet mixture and gently mix in one direction. It will become a smooth batter that flows like a ribbon. If you feel the batter is too thick, add 1 to 2 tablespoons of warm milk and mix well.
- Line a muffin tray with muffin papers. Pour the batter till 3/4th of each cup. Preheat the oven in convection mode at 180°C (350°F). Bake the cupcakes for 15 minutes. Check with a toothpick; if it comes out clean, your cupcakes are ready. Remove the cupcakes from the tray and enjoy warm with tea!
Notes
- Add 1-2 tbsp more sugar and extra vanilla essence for more sweetness and flavor.
- You can bake this as a regular cake in a 6-inch round pan instead of cupcakes.
- Do not over bake the cupcakes because the outer layer will turn chewy.
- You can use fresh lemon juice if you do not have vinegar in hand.
- Recommended Baking Tools: 12-Cup Muffin Pan (🇮🇳 Amazon.in | 🇺🇸 Amazon.com) and Cupcake Paper Liners (🇮🇳 Amazon.in | 🇺🇸 Amazon.com).
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Enjoy this easy, spongy cupcake recipe with tea! Tastes yum!!
So moist and yummy
So moist and yummy
looks so moist and spongy
Moist and yummy,love it
Can u post few cakes which can b baked without oven and also replacing Maida with wheat
Yes, I will try :)
Made cupcakes with this recipe. Put some cocoa powder also. Turned out very nice.
Today made the cup cakes with this recipe. I added a little cocoa powder. It turned out very nice.
Thank u so much Nehal vora.Ur feedback made my day :)
nice recipe!!
Came out wonderful . Also used the left over batter to make a small cake. Came out perfect. Thanks for a great recipe.
Happy to know :) Thank you so much :)
Hi, can you provide recipe for choco lava cake ? with egg or without both works for me.
Hi, I have not yet posted choco lava cake. I will try and share it soon. Thanks
I tried it ..very nice.. how can I send the pictures to you?
Thank you so much for the feedback. You can send to my mail – chitra.ganapathy@gmail.com OR share in my facebook page timeline :)
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?
Please reduce the baking time to one to two minutes.
Dear Chitra..is it possible to make this cupcake in oven safe foil cup?I don't have muffin tray..pls reply
As it is oven safe, u can use it :)
Hello, Can I use whole wheat + all purpose flour ? What will be the measurements?
Yes you can try equal amounts of both the flours. Others are the same measures. Hope it will help
Thank you for the quick reply. Also, can I use Apple cider vinegar (same quantity as in the recipe)?
Yes you can give a try. I hope it will work too.
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
Sure, you can give it a try.
Or can I use freshly squeezed lemon juice (same quantity) instead of vinegar ? Is it possible to bake a cake using this recipe ?
Yes, you can try.