Eggless Vanilla Cupcakes
Prep time
Cook time
Total time
Recipe type: From the Oven
Cuisine: American
Serves: 18
  • 1 cup plus 5 tbsp all-purpose flour
  • 2 tbsp cornflour /corn starch
  • 1 cup thick yogurt
  • ¾ cup granulated sugar
  • ½ tsp baking soda
  • 1 &1/8th tsp baking powder
  • ½ cup vegetable/refined oil
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 2 tbsp water ( add only if the batter is too thick - I only added 1 tbsp)
  • 1 Tub Cool Whip
  • Food colors
  1. Using an electric mixer, whip the yogurt and sugar until the sugar is dissolved. Add vanilla essence and oil. Whip for an another one min so everything is mixed properly.
  2. Pre heat the oven at 350F (180C). Sift all the dry ingredients together a couple of times from a little height. Once done, slowly add the flour mixture to the wet ingredients while the mixer is going on. Don't over mix it, let it for a minute and using the flat spatula, mix it again with your hand.
  3. Line the cupcake sheet with the the cupcake liners and using an ice-cream scoop, scoop the batter into the liners about ⅔ full.
  4. Place the cupcake tray into the oven. It should take about 15 mins to bake these. Once 15 mins are up, check to see if they are ready using the toothpick method.
  5. If they are done, take them out and let it sit for 10 minutes and then transfer them to the cooling rack.
  6. In the meanwhile, you can prepare the frosting, I have used whipped cream frosting as I am a not a fan of buttercream at all. You can use ready made cool whip or heavy cream and whip it. I used ready cool whip and whipped a little more, added food coloring of my choice. Decorate as you like. I tried to keep it simple.
  7. After decorating the cupcakes, place them in the fridge. If you have not frosted them, they will stay good in the fridge for a week.
Recipe by Spice Zone at