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No more attempts ...I am satisfied with the results.  Yes, the basic eggless vanilla cupcake.  After several trials I came up with a fool proof recipe which works great and it tastes absolutely delicious.  The texture of the cake is very light and super moist.  Yours and my search and trials for eggless vanilla cupcake/cake recipe ends here :)  The most important thing in this is cake flour; I strongly recommend using cake flour instead of all purpose flour.  I do not want my cake to be dry, oily, dense and also noooooooo trace or taste of baking soda (I don't like the soapy after taste) :(

You can see the trials I did in the below picture and results.  Another important thing is that there is no butter in this cake, the oil in cake keeps it moist.  Even though this cake is light, airy and tasty it does not match with the cake that has egg.  Trust me; this is a treat for those who don't eat eggs.  This is sure a keeper recipe for me, will use it when I plan to do eggless for any occasion.  It’s really easy to do eggless baking ... so go ahead and try if you like this recipe and let me know how it turned out :)

Stay tuned for Best Ever Super Moist Chocolate Cake in near future, yes it’s eggless too :)


Not Satisfied with the texture :

 Keeper Recipe for Eggless vanilla cupcake :

How to make Cake Flour??
1. For every 1 cup of flour remove 2 Tbsp of flour.
2. Now add 2 Tbsp of Cornflour for every 1 cup of flour. (Replacing the tablespoons of flour taken out).
3. Sift 5-6 times and it's ready-to-use cake flour.

You can do this cake flour for 2 or 3 cups and store it in the air tight container.  Use the amount that is recommended in the recipe.



This recipe yields 5 to 6 cupcake.  See the note for Variations and for vegan substitute.

Cake Flour - 120 gm (See how to make Cake flour in instruction)
Sugar - 60 gm
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Oil - 1/4 cup
Vanilla extract - 2 1/2 tsp
Milk - 1/2 cup
Apple cider or any vinegar - 1/2 tbsp

You can also substitute Milk and Vinegar with 1/2 cup Yogurt as well.


Heavy whipping Cream - 1 cup
Sugar - 2 tbsp
Coconut Flake for topping
Vanilla essence



1. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
2. In a small bowl add milk and vinegar mix them and keep it aside for a minute.(If you are using Yogurt use them instead of milk and vinegar) In the same bowl mix other wet ingredients and give it a whisk.
3. Now make a well in the center of the dry ingredients and stir in the wet ingredients.
4. Stir the mixture together using a whisk without lumps. But do not over do it.
5. Fill the cupcake liners about 2/3rd full with batter. Preheat the oven to 350 f.
6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
7. Cool the cupcake completely and frost with your favorite frosting.

For Frosting:

You can frost the cupcake with your favorite frosting like butter cream, cream cheese or chocolate ganache according to your preference.

But since I wanted to make the frosting very light, I frosted with whipped cream and dusted with few coconut flakes.

Variation in cupcake :

1. You can also use Soy milk, almond milk or coconut milk in the place of milk in the recipe for vegan option.
2. You can also add orange or lemon zest to get the zesty aroma.
3. You can also add tsp of cinnamon to make it cinnamony and frost with chocolate taste absolutely divine.
4. You can also add chocolate chips or frozen berries to make it chocolate chip cupcake or berry cupcake !!!

Do try and let me know !!!!

Nandita SS  – (November 30, 2012 at 12:34 AM)  

What a fantastic recipe!! I am bookmarking this :)

Muraligeetham  – (November 30, 2012 at 1:30 AM) nicely done! super clicks!

Reva  – (November 30, 2012 at 2:19 AM)  

This is lovely Pavi... both the pics and the recipe..
All the hardwork has finally paid off dear..
Keep up the good work... superb..

Jeyashris Kitchen  – (November 30, 2012 at 2:43 AM)  

wonderful! super soft and tempting cup cakes

My Kitchen Antics  – (November 30, 2012 at 4:58 AM)  

that does look super moist..i have never tried an eggless cake..

hotpotcooking  – (November 30, 2012 at 6:55 AM)  

Looks delicious and love the icing part too

Kamini  – (November 30, 2012 at 9:20 AM)  

OK, guess what I'm doing this weekend! Making cupcakes, yay!

Reem I Simply Reem  – (November 30, 2012 at 12:14 PM)  

Nice Recipe!!!
It is always nice to see egg-less recipes...

Beautiful shots, specially the 1st one. I remember Kankana(@sunshineandsmile)teaching a similar shot in her photography post, you did it well...

raaji  – (November 30, 2012 at 6:50 PM)  

The cupcakes looks so delicious and moist just like a regular cupcake with eggs..and also thanks for sharing the cake flour ingredients..thats a good thing to note

Anonymous –   – (November 30, 2012 at 7:23 PM)  

Came here from HBG and got blown away with the fantastic pics! :) Tks for sharing the recipe...will def give it a go!

Priya Suresh  – (December 1, 2012 at 3:01 PM)  

Very attractive, super moist and spongy cupcakes.

Suzanne  – (December 2, 2012 at 9:40 PM)  

It's great that you have done the experimenting for us. The dollop of cream on top finishes it all off beautifully.

chef and her kitchen  – (December 2, 2012 at 11:03 PM)  

Those cup cakes look perfect and the first click is so amazing

Sudha Sabarish  – (December 3, 2012 at 12:09 AM)  

The cup cakes are too cute and got ur version of eggless vanilla cake.b/w can i use corn flour instead of corn starch.

dishesfrommykitchen  – (December 3, 2012 at 8:48 AM)  

@ Sudha yah its cornflour which we use to thicken soups etc...

foodgalleri  – (December 5, 2012 at 3:58 AM)  

wow.. mouthwatering, beautiful cupcakes..n wat amazing pics! you rock Pavithra :)

Spandana  – (December 6, 2012 at 6:01 PM)  

Loved the first pic with the sieve. Very beautiful.
Cupcakes look so very delicious.

Indigo Queen  – (December 27, 2012 at 12:42 AM)  

Fabulous photographs! Followed your link from HBG. Thank you for the recipe!

Foodwanderings  – (December 27, 2012 at 6:29 PM)  

What a spectacular photograph that first snapshot in this post particularly. Wishing you and your family a Happy New Year!

Anonymous –   – (January 7, 2013 at 1:17 PM)  

Nice pics pavithra. I wonder how to go about this recipe in cups? how did you measure 60 gms of sugar? with scales? Could you give an alternate in standard cups?


Dearling :)  – (January 26, 2013 at 9:02 AM)  

I just made this recipe but my cupcakes have a crispy crust and they rise with an odd shape. The top of the cupcakes protrude upwards and it's kinda difficult to put icing on top unless I cut away the protruding part. I like the taste but it seems like the shape is giving me some problems :( Any advice? Any help would be appreciated! :)

dishesfrommykitchen  – (January 26, 2013 at 9:57 AM)  

Hi Dearling,

I am glad you liked it. These might be the reasons ....

1. For crispy crust - You're either baking them too long or your oven is too hot. Lower oven temp 25ºF. Do you have the oven rack in the middle of the oven and not higher? Keep it in the middle rack.
Are you using granulate fine sugar ?? If your sugar is with larger granules, measure it and slightly powder it. So that it dissolves in the batter easily while mixing.
2. Fill the cupcake liner only upto 2/3 rd of it(this is must) , if you fill more than that it rises with odd shape.
3. Do not mix the batter too long.

Hope this helps, Let me know how it came out when you get a chance to try next time.

dishesfrommykitchen  – (January 26, 2013 at 10:00 AM)  

@ Anubhavati

More than cup measurement I prefer in gms for accuracy.
I measured in kitchen scale. 60 gms of sugar is about( 1/4 cup + 4 tsp) . Hope this helps.

anonymous  – (January 30, 2013 at 10:38 PM)  

tried ur chocolate cupcake recipe and it came out perfect. planning to try the the vanilla one in cake form.
Plz do suggest if I need to make any changes in baking time or any other tip .

Unknown  – (January 31, 2013 at 6:30 AM)  

The cupcakes looks so delicious and moist just like a regular cupcake,and also thanks for sharing the cake flour ingredients. Am planning to try the the vanilla one in cake form.Plz tell about the oven heat & baking time for that vanilla cake.


Pavithra Elangovan  – (January 31, 2013 at 8:37 AM)  

@ Anonymous I am glad you liked the chocolate cupcake.
For the Vanilla cake use 7 " or 8 " pan. The baking time would be 30 - 35 minutes. As each oven varies.. keep an eye when you near 25 minutes or 30 minutes when you make it first time. Hope this helps.

Pavithra Elangovan  – (January 31, 2013 at 8:38 AM)  

@ Anu
For the Vanilla cake use 7 " or 8 " pan. The baking time would be 30 - 35 minutes. As each oven varies.. keep an eye when you near 25 minutes or 30 minutes when you make it first time. Hope this helps.

Divya S  – (February 6, 2013 at 6:53 AM)  

Hi Pavithra,

I followed ur recipe for chocolate cupcake eggless one, but i forgot to add sugar in the dry ingredient,after mixing the wet and dry, when i tasted the batter, i realized i missed out the sugar and so added it later :-(
after the cupcake was baked, when i removed the cupcake liner, the cupcake was not in shape i mean the bottom was not stiff... will try out again, i think its because of the sugar i added in the end. Let me try again..thank you, btw this post was passed on to me by Hiral in HBG...
Thanks, Divya

Unknown  – (February 7, 2013 at 12:26 PM)  

thank u for such a good recipe..i tried it and turned for very good.thanx for the recipe

Abhilash Pillai  – (February 22, 2013 at 1:19 PM)  

Hi Pavithra,
How are you?

I did not read anything this time. I was looking at the images and was attracted towards them, browsed up and down many times to enjoy them.

A nicely written post and well captured images, I must appreciate you for it.

Have a nice weekend Pavithra.

Best regards,

Anonymous –   – (March 1, 2013 at 3:45 PM)  

Hi Pavithra, can you convert the grams measurements to cup measurements for this recipe? (the flour and sugar are written in grams, but i only have cup measures at home)


Unknown  – (March 2, 2013 at 8:36 AM)  

Hi Pavithra,

Tempting recipe.. I tried the Eggless Vanilla cupcakes. They came out good. The texture was also good. But while eating, there was little smell of oil. Any suggestions for that?


Unknown  – (March 13, 2013 at 7:51 AM)  


What type of sugar do we use in making the eggless vanilla cupcakes ?

Pavithra Elangovan  – (March 25, 2013 at 12:12 AM)  

@ Neha - Neha, glad you liked it :) What oil did you use ??? Use oil canola or sunflower oil... And use correct amt of leavening agent, it should be fine.

Unknown  – (April 10, 2013 at 5:49 PM)  

Hi, can you use self-raising flour instead of the cake flour?

Bear and Lilly  – (April 21, 2013 at 10:18 PM)  

Hi, I made this recipe (doubled) as a cake last week for my son to share at our daycare centre (we need to have egg-free baking to accommodate children with allergies). It came out perfectly and everyone loved it. Thanks for the recipe!

Second Helping  – (May 22, 2013 at 1:11 PM)  

Awesome. Am trying this tomorrow. will let you know :)thanks for sharing!

bllobber  – (May 24, 2013 at 11:09 PM)  

sounds great....wil try it tonight n let u know for sure

Unknown  – (June 3, 2013 at 11:20 PM)  

Hi! Your recipe looks great! I want to try it out for sure! Could you please give us the cup measurements for the vanilla cupcakes? Is it ok to use readymade cake flour?

TeamJC  – (June 15, 2013 at 8:20 PM)  

using this recipe, my aqua ombre cake turn out wonderfully, thank you! Also, after baking the cake i sprayed it with a sugar-water mix to help keep it moist.

Asha Narayanan  – (June 25, 2013 at 9:57 AM)  

I do not know where I went wrong.. My batter was like that of a dough.. I used 120 gms flour, 60 gms sugar, milk 1/2 cup and the other ingredients as suggested.. but the consistency was not right.. what would have gone wrong.. pls help..I used the standard measuring cups for the wet ingredients..

I Write for Fun  – (July 4, 2013 at 9:29 AM)  

These are the best cakes I have baked so far.. its flawless.. and comes out best!


I Write for Fun  – (July 4, 2013 at 9:32 AM)  

@ Asha! Pavithra would be the best to comment.. but in my limited baking knowledge, you could add a little more milk, the thumb rule in baking a cake is the batter should be of dropping consistency, if you drop the batter from a spoon it should fall effortlessly! Hope this helps!

cracie  – (July 29, 2013 at 11:06 PM)  

Used a 4 oz cup of strawberry yogurt instead of the milk. Turned out wonderful! Now I plan to make with other flavors. Thank you!

Unknown  – (August 23, 2013 at 10:19 AM)  

wow.. beautiful,mouthwateringcupcakes and ur clicks are amazing .
I am going to try this recipe this week.
Can you plz tell me which frosting is good for a vanilla cakes. Coz i got a 3kg fondant b'day cake order they want a vanilla cake and this is my first order. Can plz tell me which frosting (as filling)will go with vanilla fondant cake

me....kewha ashi....  – (September 20, 2013 at 11:45 AM)  

Hi can you please tell me what is the measurement of cake flour and sugar in terms of cups? Thanks.

Anonymous –   – (October 7, 2013 at 5:51 AM)  

can i add lemon jiuce in the place of vinegar?
valli ranajit

Unknown  – (November 15, 2013 at 5:52 AM)  

Your cake looks fantastic.can I replace oil with butter..plse let me know ASAP as thinking of making for tomorrow's party.thx

ChristineO  – (November 26, 2013 at 1:18 PM)  

This really was a fantastic recipe.. The cupcakes came out fabulous. I increased the recipe to 60 cupcakes for my sons school event and had no problems. Best yet is that the recipe is very economical without butter and eggs at that quantity. Thanks for sharing!

Unknown  – (November 30, 2013 at 6:56 PM)  

This is the best eggless cupcake recipe available....the cuppies are really light...airy and they dome so substituting the milk and vinegar with flavored yoghurts there are endless possibilities....the only problem tht i had was that they weren't sweet enough...but tht can be sorted out by using ganache or buttercream to top these beauties instead of whipping cream....this recipe is a keeper....thank you ma'am for sharing this with the world....superbig hug....God bless you.... Tomy

Unknown  – (January 10, 2014 at 12:14 PM)  

Any replacement for oil if any plz do suggest

Unknown  – (January 13, 2014 at 6:38 AM)  

Hi. Did you remove your chocolate cupcake recipe????????????????????

Unknown  – (March 9, 2014 at 3:18 AM)  

I just made these cupcakes today, because majority of homemade vanilla cupcakes taste like sugar cookies, oil or eggs. So, I gave this a try and it surpassed my expectations tremendously! !! I was so happy with the small taste tester one bowl ingredients, so if it didn't work out, it would be fine. Wonderful and delicious ! Thank you

Céline Carbonneau  – (May 16, 2014 at 8:05 AM)  

I've just made your recipe and it looks great. Can I double and triple the recipe, if I want to make more, or do I proceed with separate bowls? Since I'm using baking soda and vinegar I know I have to proceed fast for baking. Thanks for your response.

Unknown  – (June 18, 2014 at 9:02 AM)  

Hey! I'm making a cake for my cousins first birthday and I don't have a scale at home! So I was wondering if you could tell me how much 120gm of your cake flour would be in cups. I would really appreciate it! Thanks.

Unknown  – (August 22, 2014 at 7:40 AM)  

hie..thanks for sharing the recipe .. i made the cupcakes but had an issue..
i used the cake flour is uve mentioned.. sieved it four times to incorporate air too..
but the cupcakes are dense.. and not tht moist.. they also have cracks on the top :(
kindly help me.. really want to get this right .. thankyou

Unknown  – (December 24, 2014 at 11:48 AM)  

Hi. Have tried both your vanilla n chocolate cupcakes. They r simply delicious n moist. I want to try fresh strawberry cupcakes tht too eggless. Cud u plz help here. Thanks n looking fwd to.

Aruna  – (March 21, 2015 at 9:54 PM)  


Awesome recipe and want to try this. Can you give me the measurements in cups equivalent since the amount is in gms? Thanks

Soumya  – (April 14, 2015 at 5:22 AM)  

Tried this, It was super moist!! One observation- I felt the oil added was bit excess. my cupcake liners were ozzing out oil after the cupcakes were done. Also I thinkni should add powdered sugar instead of granulated sugar.

Soumya  – (April 14, 2015 at 5:23 AM)  

Tried this, It was super moist!! One observation- I felt the oil added was bit excess. my cupcake liners were ozzing out oil after the cupcakes were done. Also I thinkni should add powdered sugar instead of granulated sugar.

Deeksha  – (August 21, 2015 at 9:49 AM)  

Fist time I saw your blog.. .loved your eggless recipes.... Being a vegetarian...and a Beginner want to try. ..instead of vinegar can I use lemon juice in same quantity

Deeksha  – (August 21, 2015 at 9:49 AM)  
This comment has been removed by the author.
Unknown  – (March 2, 2016 at 7:37 AM)  

I need to do this for an event. How many days ahead can i do it and store. How to store. Can the frosting be done earlier too.

Drew Waller  – (April 22, 2016 at 5:23 PM)  

I rarely comment on blogs but have to say thank you for this brilliant recipe- I needed a few egg-free cupcakes for my son's party and made another recipe earlier in the day which completely (literally) flopped. I gave these a try and watched in amazement through the oven door as they rose perfectly, evenly- they are moist and light and tasty. Thanks for a winner recipe!

Unknown  – (July 8, 2016 at 6:49 AM)  

Hey hv been makin dis recipe since yrs now... Must say a perfect one... But from the past 2 times dont knw wat goes wrong but d cake gets extra soft n falls apart(taking proper care of cooling n den turning on rack) n even the top cracks.. Can u pls help

Unknown  – (October 24, 2016 at 12:54 PM)  

Hi dearling.flatten your batter before baking will surely give you nice shape

A and A  – (April 16, 2018 at 9:05 AM)  

Though this is late.I have been making this recipe for several times and everytime it is a hit. A fool proof recipe.I have made many variations(using milk+vinegar vs buttermilk) Have added various fruits/nuts and everytime it is so good. Personally I like milk +vinegar makes it lighter texture

Katherine Blake  – (June 19, 2019 at 11:04 PM)  

I just love the making of eggless vanilla cake. I have tried a few, but this one was something unique style. will give it a try. Thanks so much for sharing this with me!! chocolates Questionnaire

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sanradavid  – (August 28, 2023 at 9:15 AM)  

The "Best Ever Eggless Vanilla Cake/Cupcake" recipe truly lives up to its name, delivering a moist and flavorful treat that's perfect for those with dietary restrictions. With its simple instructions and exceptional taste, it's a must-try for anyone seeking a delicious eggless dessert option.
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thomas  – (October 9, 2023 at 7:29 AM)  

Amazing, Your blogs are really good and informative. I got a lots of useful information in your blogs. This is sure a keeper recipe for me, will use it when I plan to do eggless for any occasion. It’s really easy to do eggless baking Motorcycle Accident Lawyer Virginia.. It is very great and useful to all. Keeps sharing more useful blogs..

martin03481  – (November 1, 2023 at 2:52 AM)  

The recipe for an eggless vanilla cupcake is well-tested and offers various customization options. The use of oil instead of butter for moisture and the recommendation for cake flour are helpful tips. The absence of eggs in the recipe doesn't compromise the taste or texture, and the step-by-step instructions are clear and easy to follow. The frosting with whipped cream and coconut flakes is a delightful touch. The absence of eggs doesn't compromise the taste or texture at all. The detailed explanation on how to make cake flour at home is a game-changer for baking. The cupcakes were a hit at a family gathering, with a perfect crumb and lovely vanilla flavor. The options for variations are great for adding a personal touch. The texture is spot on, with a light, fluffy, and moist texture Abogado de Lesiones Personales Northern de Virginia

Robert  – (December 7, 2023 at 9:28 AM)  

Wow, this is hands down the best ever eggless vanilla cake/cupcake recipe I've come across! The texture is unbelievably moist and fluffy, and the taste is simply heavenly. I can't believe it's eggless! The vanilla flavor is so rich and pronounced, it's like a party in my mouth with every bite.
I've tried countless eggless cake recipes before, but this one takes the cake (pun intended)! The ingredients are simple and easily available, and the instructions are clear and easy to follow. Even if you're not a seasoned baker, you can definitely create a masterpiece with this recipe.
I appreciate how the recipe uses alternative ingredients to replace the eggs without compromising on the taste or texture. It's perfect for those with dietary restrictions or allergies. I can't wait to share this recipe with my friends and family, and I'm sure they'll be as blown away as I am.
Thank you for sharing this incredible recipe! It has definitely become a favorite in my household, and I'll be making it again and again.

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