27/06/2026
1. Eggless Vanilla Cupcakes
Yield: 12 cupcakes
Ingredients
* 1½ cups (190g) all-purpose flour
* 1 cup (240g) plain yogurt
* ¾ cup (150g) sugar
* ½ cup (120ml) vegetable oil
* 1 tsp vanilla extract
* 1 tsp baking powder
* ½ tsp baking soda
* Pinch of salt
Vanilla Buttercream
* 1 cup (225g) unsalted butter, softened
* 3 cups (360g) powdered sugar
* 2 tbsp milk
* 1 tsp vanilla extract
* Sprinkles for decoration
Method
1. Preheat oven to 180°C (350°F) and line a 12-cup muffin tray with cupcake liners.
2. Whisk yogurt, sugar, oil, and vanilla until smooth.
3. Sift together flour, baking powder, baking soda, and salt.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Fill liners about ⅔ full.
6. Bake for 18–22 minutes or until a toothpick comes out clean.
7. Cool completely.
8. Beat butter until creamy, add powdered sugar gradually, then milk and vanilla.
9. Pipe frosting onto cooled cupcakes and decorate with sprinkles.
2. Eggless Chocolate Cupcakes
Yield: 12 cupcakes
Ingredients
* 1¼ cups (150g) all-purpose flour
* ½ cup (45g) cocoa powder
* 1 cup (240ml) warm milk
* ¾ cup (150g) sugar
* ⅓ cup (75g) melted butter
* 1 tsp vinegar
* 1 tsp baking powder
* ½ tsp baking soda
* 200g dark chocolate chips
Chocolate Frosting
* 1 cup butter, softened
* 3 cups powdered sugar
* ½ cup cocoa powder
* 2–3 tbsp milk
* 1 tsp vanilla extract
Method
1. Preheat oven to 180°C (350°F).
2. Mix warm milk and vinegar; let stand for 5 minutes.
3. Add melted butter and sugar; whisk well.
4. Sift flour, cocoa, baking powder, and baking soda together.
5. Fold dry ingredients into the wet mixture.
6. Stir in half of the chocolate chips.
7. Fill cupcake liners ⅔ full.
8. Bake 18–22 minutes.
9. Cool completely.
10. Beat frosting ingredients until fluffy and pipe onto cupcakes.
11. Sprinkle remaining chocolate chips on top.
3. Eggless Fruit Cupcakes
Yield: 12 cupcakes
Ingredients
* 2 cups (250g) whole wheat flour
* 1 cup (240ml) orange juice
* 1 cup (150g) mixed dried fruits
* ½ cup (100g) brown sugar
* ¼ cup (60ml) vegetable oil
* 1 tsp cinnamon powder
* ½ tsp ginger powder
* 1 tsp baking powder
* ½ tsp baking soda
* Pinch of salt
Method
1. Preheat oven to 180°C (350°F).
2. Mix orange juice, brown sugar, and oil until sugar dissolves.
3. Stir in dried fruits.
4. Combine flour, cinnamon, ginger, baking powder, baking soda, and salt.
5. Fold dry ingredients into the wet mixture.
6. Fill cupcake liners ⅔ full.
7. Bake for 20–25 minutes.
8. Cool on a wire rack before serving.
4. Eggless Red Velvet Cupcakes
Yield: 12 cupcakes
Ingredients
* 1½ cups (190g) all-purpose flour
* 1 cup (240ml) buttermilk
* ¾ cup (150g) sugar
* ½ cup (120ml) vegetable oil
* 1 tbsp cocoa powder
* 1 tsp vanilla extract
* 1 tsp vinegar
* 1 tsp baking powder
* ½ tsp baking soda
* Red food coloring
Cream Cheese Frosting
* 225g cream cheese, softened
* ½ cup (115g) butter, softened
* 3 cups (360g) powdered sugar
* 1 tsp vanilla extract
Method
1. Preheat oven to 180°C (350°F).
2. Mix buttermilk, vinegar, vanilla, oil, sugar, and red food coloring.
3. Sift together flour, cocoa powder, baking powder, and baking soda.
4. Fold dry ingredients into the wet mixture until smooth.
5. Fill cupcake liners ⅔ full.
6. Bake for 18–22 minutes.
7. Cool completely.
8. Beat cream cheese and butter until smooth.
9. Add powdered sugar and vanilla; beat until fluffy.
10. Pipe frosting onto cupcakes and garnish with red velvet crumbs.
