EGGLESS MOIST
VANILLA CUPCAKES
WITH EASY BUTTERCREAM FROSTING
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Eggless Moist Vanilla Cupcakes with Easy Buttercream Frosting – Someone had requested an eggless vanilla cupcake recipe. I know if I only do the cupcakes without frosting, the cupcake will look plain and unattractive. So I decided to add in the frosting. This frosting is quite special and I learnt this from Cupcake Savvy Kitchen. It’s so easy, stable, no grit, not runny and most of all, delicious. So eggless fans there, I hope you will give this a try. For those who love eggs, can also be inspired. This is far the best eggless vanilla cake ever because it’s so moist and delicious. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
Cupcakes:
This is recipe can make about 6-8 cupcakes. If you’re using smaller cupcakes liners, you can even go up to 10 cupcakes.
100g (1/2 cup) castor or granulated sugar
220g (1 cup) plain yogurt
150g (1 cup + 5 tbsp) cake flour [if you do not have cake flour, you may use all-purpose flour + 2 tbsp corn flour)
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Buttercream Frosting:
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150g unsalted butter (softened but still cold, not melting)
80g sweetened condensed milk (chilled, directly from fridge and use immediately)
Instructions:
Cupcakes:
1. Preheat oven 180°C / 350°F. Prepare about 8 cupcake liners.
2. In a large bowl, add the sugar and yogurt. Mix until the sugar is dissolved.
3. Add the oil and vanilla extract. Mix until they are well incorporated.
4. Sift in all the dry ingredients. Use a spatula to fold in the flour until they disappear. Just to ensure there is no lumps, use the mixer to mix it for a few seconds. Do not overmix. Use the spatula again to scrape the sides so that there is no remaining flour that stuck to the sides.
5. Use an ice cream scoop or spoon (whichever you feel comfortable), and scoop into the cupcakes liners. Fill them just above half the liners.
6. Bake them in a preheated oven at 180°C / 350°F for about 15-17 minutes. I had mine baked until 17 minutes as I prefer a little brown on the cupcakes. It’s totally up to your preference. The cupcakes are normally cooked at 15 minutes.
7. Lay them on the cooling rack while working on the frosting.
Buttercream frosting:
8. In another bowl, add in the unsalted butter. Just a reminder that the butter is slightly softened, not melting, and it’s a cold.
9. Beat the butter until creamy, fluffy and pale. This should take about 3 minutes or so.
10. Once it’s pale looking, add in the condensed milk and continue mixing until they are well combined. Another reminder about the condensed milk is that use it immediately right from the fridge. The reason is so that the buttercream will have the right consistency and stable.
11. Transfer the buttercream into a piping bag with piping tip. I am using 1M here.
12. Pipe the rosette (refer to the video)
13. The cupcakes are ready to serve. Enjoy!
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