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The Best Eggless Vanilla Cupcake recipe with Oil
No need for butter softening or hand beaters—this quick and easy vanilla cupcake recipe with oil delivers a irresistibly moist and soft crumb.
Servings 12 cupcakes
Calories 148kcal
Ingredients
- 1/4 cup (61 gms) Yogurt
- 1/4 tsp Baking Soda
- 1 + 1/4 cup (150 gms) All Purpose Flour/Maida
- 2 tbsp Cornflour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup (56 gms) Oil
- 3/4 cup Caster Sugar
- 1/4 cup (50 gms) Milk
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin pan with cupcake liners.
- In a small bowl, mix yogurt and baking soda. Set aside to get all frothy.
- In a separate bowl, sift together all-purpose flour, cornflour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together oil and sugar until well combined. Add the frothy yogurt mixture and vanilla extract to the oil-sugar mix. Mix well.
- Alternate between adding the dry ingredients and the milk in parts to the wet mixture. Mix until you achieve a smooth batter. Fill each cupcake liner about half full with the batter.
- Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 3 minutes before transferring them to a wire rack to cool completely.
- Once cooled, get creative with your favorite frosting or enjoy them as is. These vanilla cupcake recipe with oil are a quick and delicious treat for any occasion!
Video
Notes
- Room Temperature Ingredients: Bring all your refrigerated ingredients, such as yogurt, and milk, to room temperature. This ensures a smoother blending of ingredients and a more even texture in your cupcakes.
- Accurate Measurements: Rely on a weighing scale instead of using measuring cups and spoons for accurate measurements.
- Blooming Baking Soda: Allowing the baking soda to bloom in the yogurt creates a chemical reaction that contributes to the cupcakes' rise and tender crumb.
- Alternate Mixing Method: When combining wet and dry ingredients, alternate between adding the dry mixture and wet ingredients. This method helps in achieving a smooth batter without overmixing, which could make the cupcakes dense.
- Proper Filling of Cupcake Liners: Fill the cupcake liners only halfway to ensure the cupcakes have enough room to rise and achieve that perfect flat shape making it easier to frost with. If you are after the dome shape then fill the cupcakes to 2/3rd; in which case you would be able to make only 9 cupcakes with this recipe instead of 12 mentioned in the recipe card.
- Cooling Time: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too moist from the residual heat.
Nutrition
Calories: 148kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 0.2mg
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