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Eggless Vanilla cupcake recipe
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Eggless Vanilla Cupcakes Recipe without condensed milk - Moist, Spongy Vanilla Cupcake Using Oil

Soft, moist and spongy eggless vanilla cupcakes made without condensed milk and butter using oil. An easy, foolproof one-bowl cupcake recipe baked from scratch in 15 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Cake
Cuisine: Indian
Keyword: eggless cupcake recipe, eggless cupcake recipe without condensed milk, eggless vanilla cupcake, Eggless vanilla cupcake recipe, Moist cupcake recipe
Servings: 8 Cupcakes
Author: Chitra

Equipment

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.
    Sieving all purpose flour, baking powder and baking soda into a bowl with choco chips
  • 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.
    Mixing milk and vinegar until slightly curdled, then adding sugar, oil and vanilla essence
  • 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.
    Folding sieved flour into wet ingredients in one direction to make a smooth ribbon consistency batter
  • 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!
    Pouring batter into lined muffin tray and baking eggless cupcakes in preheated oven at 180C

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).