Vanilla Cupcake is a spongy and tasty cake made with simple ingredients like flour, butter, milk and vanilla essence. It has soft, tender crumb and tastes really good with mild vanilla flavour. This recipe is eggless and its a no fail recipe.

These cupcakes are usually made homemade for occasions or just for tea time. It is very simple to make because you don't need many ingredients and it takes just about 30 minutes. This cake can be made ahead and tastes good for a couple for days.

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About Vanilla Cupcake

Vanilla Cup Cake is a basic soft sponge like cupcakes without eggs. This is a easy cupcake recipe without eggs and basic ingredients that is available in your pantry. This is special because I tried this using my batch of homemade maida.

I tried few other recipes too but this was the first recipe and it was super hit. The cupcakes just slipped out of the liner just like that without much efforts. I usually make this cupcake for tea time. My family just love this cupcake. It has rich vanilla flavour that is mild and comforting. 

Vanilla Cup Cake is made without eggs and with basic ingredients that is available in your pantry. These cupcakes are great for frosting, makes a perfect snack for tea time too. It has a spongy soft texture, kids will love it for sure. 

The cake is made by mixing butter and sugar together until creamy, then add milk and flour alternately. This method ensures that the batter comes out smooth and even. Also the batter rises in the oven evenly and makes the cake light and fluffy. 

You can just make a few variations to this recipe, you can add cocoa powder for the chocolate version, also a bit more vanilla for stronger flavour. You can also use whole wheat flour instead. The recipe is quite flexible and you can adjust things as per what you have.

Similar Recipes

• Eggless Chocolate Cupcakes Recipe
• Tutti Frutti Cupcakes
• Bournvita Cupcakes Recipe
• Red Velvet Cupcakes Recipe
• Red Velvet Cupcakes with Cream Cheese Frosting

Vanilla Cupcake Ingredients

• Flour - I use plain flour as base for cupcake and it gives light spongy texture. You can replace it with whole wheat flour if you prefer.
• Baking Powder - Added baking powder to help cupcake rise and become fluffy. It makes it light and airy.
• Sugar - I have used sugar for sweetness and it also helps keep cupcake moist. You can reduce if you prefer less sweet.
• Butter - Used butter for richness and flavour. When you cream it with sugar, it traps air bubble that make cupcake fluffy.
• Milk - Added milk to make batter moist and smooth. It helps flour absorb liquid properly so the crumb stays tender.
• Vinegar - I use vinegar as it reacts with baking powder to help cupcake rise. It also balance sweetness.
• Vanilla Essence - I used vanilla essence for flavour and aroma. It give that nice mild vanilla taste that come through in every bite.

How to make Vanilla Cup Cake Step by Step

1.In a mixing bowl - Measure flour, add baking powder. Whisk well for even mixing.

2.In another mixing bowl - add milk, vinegar. Mix it well.

3.In another mixing bowl - add butter and sugar. Using a hand mixer, whisk well until creamy.

4.Add vanilla essence, whisk again.

5.Now alternatively add little flour then milk. Alternate and add.

6.Add then whisk alternatively.

7.The batter will be smooth and creamy. Using a icecream scooper scoop out the batter.

8.Add it to the muffin liners till ¾th. Bake in preheated oven at 180 deg C for 20 minutes. Cool down and then store.

Serve warm, total bliss!

Expert Tips

• Creaming - I always make sure butter and sugar are creamed together until light and fluffy. 
• Alternate mixing - I add flour and milk alternately, start with flour then milk then flour. This keeps the batter smooth and prevents lumpy texture.
• Don't overmix - Once you add flour, I just mix until combined. Overmixing can make cupcake tough and dense.
• Fill muffin liner - I usually fill liner till three quarter full. If you fill too much, batter overflows and if too little, cupcakes come out small.
• Check doneness - I use a toothpick and insert in the middle. If it comes out clean its done or keep for a minute or two or util the toothpick comes out clean.
• Cool properly - I let the cupcake cool in pan for 5 minutes then remove. Let them cool on rack before storing so they don't get soggy.

Serving and Storage

Serve this as evening snack with tea or as dessert after meal once it completely cools down. These cupcake stay good in a container at room temperature for about 3 days. If you keep in fridge, they last a little longer but the texture can become a little dry.

FAQS

1.Can I use oil instead of butter?

Yes you can use oil but butter gives better flavour, also use refined noi flavoured oil.

2.Can I add cocoa powder?

Yes you can add cocoa powder, replace 2-3 tablespoon flour with cocoa powder and adjust little milk if needed.

3.Why is my cupcake dry?

This can happen if you overbake or if you open the oven door too many times while baking. 

4.How can I make cupcake less sweet?

You can reduce sugar to half or three quarter depending on how sweet you like. Adjust as per your preference.

5.Can I store cupcake in fridge?

Yes you can store in airtight container in fridge for 5-6 day. Just take out 30 minute before eating so it come to room temperature and taste better.

If you have any more questions about this Vanilla Cup Cakes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vanilla Cup Cakes? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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