Vanilla Cupcake with Cream Frosting

Simple eggless vanilla cupcakes with whipped cream icing. These are just tempting and would be best for kids’ celebrations also. 

vanilla cupcakes

Vanilla Cupcake

If you are trying to find how to make eggless vanilla cupcakes, then this dish is simply best for you. This is among the very best vanilla cupcakes dish without eggs. Generally eggs are utilized to make any sort of cake or cupcake, however these vanilla cupcakes are made without eggs.

This is among the simplest eggless vanilla cupcake dishes that you would ever attempt. They require just couple of active ingredients and when frosted with whipped cream these cupcakes tastes simply heavenly. An ideal reward for any celebration, birthday or just enjoy them as a dessert after meals.

Components Required for Vanilla Cupcakes

  • All-purpose flour: Plain flour or all-purpose flour
  • Caster sugar: Any kind of granulated or star sugar is great to utilize.
  • Leavening Agents: A great quality baking powder and baking soda.
  • Yogurt: Plain blended yogurt at space temperature level.
  • Milk: Entire milk at space temperature level.
  • Oil: Sunflower oil or any other odor-free oil.
  • White vinegar: White vinegar or you can utilize apple cider vinegar.
  • Vanilla extract: For flavorings.

How to make Vanilla Cupcakes

Action 1. Make Cupcakes– Preheat oven to 180°C. Line 12 muffin pans with paper cases. Sort flour, sugar, baking powder, baking soda, and salt into a big blending bowl.

Make a well in the center. In another bowl include milk, yogurt, oil, vanilla, and vinegar. Utilizing a balloon blend gently blend up until integrated.

Put the damp mix into well. Beat for 1 minute to integrate all the active ingredients.

Spoon 2 tablespoons of mix into each case. Bake for 25 to thirty minutes or up until a toothpick placed in the center comes out tidy. Stand in pan for 2 minutes. Transfer to a cake rack to cool.

Action 2- Make Icing– Location light whipping cream in a cooled bowl and beat up until fluffy and velvety. Include icing sugar and vanilla, fold well.

Beat up until stiff peaks. Lastly frost your cupcakes!!!

Serving Tips

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

Pro Tips/FAQs

Can we make them vegan?

Yes, naturally, you can make these vanilla cupcakes vegan. Change the dairy items with plant-based active ingredients. Rather of milk usage almond milk and thus.

How to save these cupcakes?

Shop the unfrosted cupcakes in the fridge for a week or freeze them for approximately a month. thaw and thaw prior to utilizing once again.

What’s the service life of these cupcakes after icing?

If the frosting is done, they must be taken in within 2 days, saved cooled.

Can you recommend any option for yougurt?

You can change yoguet with some applesauce. There won’t be any distinction in texture and you will have a great subtle taste of apples in it.

Can we utilize olive oil?

I have constantly baked them utilizing sunflower oil as it doesn’t have any odor/smell. Olive oil on the other hand has a small odor. I have actually not attempted baking with olive oil however I think it ought to be okay to utilize it.

Like Vanilla Cupcake, attempt these dishes…

eggless vanilla cupcake

Trying To Find more such yummy dishes to get some concepts for your snacking? Do not miss my Eggless Strawberry Cream Cake and Mango Cake and the very best ones’s Vegan Carrot Banana Cake.

*If you ever attempt this dish don’t forget to share your pictures with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana utilizing the hashtag #cookingwithsapana and remain linked* I would enjoy to see your productions from my area!!

vanilla cupcake

Vanilla Cupcakes

Sapana Behl

These are basic eggless vanilla cupcakes with whipped cream icing. These are just tempting and would be best for kids celebration also. 

Preparation Time 10 minutes

Prepare Time 30 minutes

Overall Time 40 minutes

Course Cupcakes

Food American

Portions 12 Cupcakes

Calories 260 kcal

  • Blending Bowl

  • Cupcake tin

  • Balloon Whisk

  • 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 grease
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract

For Icing

  • 200 ml light whipping cream
  • 1/4 cup powdered sugar
  • 1 1/2 teaspoon vanilla
  • Preheat oven to 180°C. Line 12 muffin pans with paper cases.

  • Sort flour, sugar, baking powder, baking soda, and salt into a big blending bowl.

  • Make a well in the center.

  • In another bowl include milk, yogurt, oil, vanilla, and vinegar. Utilizing a balloon blend gently blend up until integrated.

  • Put the damp mix into well.

  • Beat for 1 minute to integrate all the active ingredients.

  • Spoon 2 tablespoons of mix into each case. Bake for 25 to thirty minutes or up until a toothpick placed in the center comes out tidy.

  • Stand in pan for 2 minutes. Transfer to a cake rack to cool.

For icing

  • Location light whipping cream in a cooled bowl and beat up until fluffy and velvety. Include icing sugar and vanilla, fold well.

  • Beat up until stiff peaks. Lastly Frost your cupcakes!!!

  1. Can we make them vegan?
    Yes, naturally, you can make these vanilla cupcakes vegan. Change the dairy items with plant-based active ingredients. Rather of milk usage almond milk and thus.
  2. How do we save these cupcakes?
    Shop the unfrosted cupcakes in the fridge for a week or freeze them for approximately a month. thaw and thaw prior to utilizing once again.
  3. What’s the service life of these cupcakes after icing?
    If the frosting is done, they must be taken in within 2 days, saved cooled.
  4. Can you recommend any option for yogurt?
    You can change yogurt with some applesauce. There won’t be any distinction in texture and you will have a great subtle taste of apples in it.
  5. Can we utilize olive oil?
    I have constantly baked them utilizing sunflower oil as it doesn’t have any odor/smell. Olive oil on the other hand has a small odor. I have actually not attempted baking with olive oil however I think it ought to be okay to utilize it.

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

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

This post was initially published in 2015, ever since I have actually upgraded the images and material for much better engagement.

Constantly let me understand how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Vanilla Cupcakes and please do share your ideas and techniques with me.

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

Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.