Eggless Cupcakes

eggless cupcakes
Egg free cupcake with Chocolate Ganache

Eggless Cupcakes

For Children’s Day, I prepared few kiddie treats for my son, Nehal and his friend. Here goes the menu – Grilled Vegetable Cheese Sandwich, Chicken Cutlets, Eggless cupcakes (baked for colony kids on the occasion of Diwali) and Strawberry milkshake. They enjoyed the treats while watching a movie and am one satisfied mom. Simple pleasures of life. ๐Ÿ™‚

happy children's day greetings
Grilled Veg Cheese Sandwich, Chicken cutlet, Cupcakes, Strawberry Milkshake ~ Happy Children’s Day

I have quite a few requests from readers asking for ‘vegetarian baking recipes’ and ‘eggless cakes’. I thought I’d start a series on Eggless baking. Today, eggless cupcakes recipe is a never fail, tried and tested one and a dream come true for anyone who loves eggless cake. Super moist cupcakes that also have a light and fluffy texture and not to mention, very flavorful. You will love the frosting as well. Vanilla cupcake and chocolate frosting is a flavor combination that is incredibly addicting! I used a simple chocolate ganache to frost the cupcakes and the kids in my neighborhood gobbled them up in seconds. ๐Ÿ™‚

eggless cupcake recipe
Eggless Cupcakes with Chocolate Frosting

Eggless Cupcakes

  Prepare time:
 Serves: 18

 Main Ingredients:

  •  flour
  •   yogurt


  •   Maida - 2 1/2 cups, (all purpose flour)
  •   Baking powder - 1 1/2 tsps
  •   Baking soda - 1/2 tsp
  •   Butter - 3/4 cup, softened (room temperature)
  •   Sugar - 1 2/3 cups of powdered sugar
  •   Vanilla essence - 1/2 tsp
  •   Milk - 3/4 cup (luke warm)
  •   Yogurt - 1 cup (room temperature)
  •   To prepare Chocolate Ganache:
  •   Fresh cream - 200 ml (I used Amul Fresh cream 25%)
  •   Dark Chocolate - 200 gms, chopped into bits (I used Morde)

Method for making Eggless Cupcakes

Pre-heat oven to 180 C for 15 mts. Place cupcake liners in a muffin pan and keep aside.
Sieve flour, baking powder and baking soda twice. Keep aside
In a bowl, cream the powdered sugar and butter till light and fluffy.
In another bowl, mix milk, yogurt and essence. Whisk well for a minute. Pour this milk mixture into the butter-sugar mixer and whisk till well combined.
Add the flour and fold into the batter. Do not over beat. Just fold till not trace of flour is found.
Pour upto 2/3rd of the batter in each cupcake liner. Bake in pre-heated oven for 18-20 mts. Check from 15 mts onwards. They will not brown too much and will appear white in color after baking..
Place a tooth pick in the center of the cupcake and if it comes out clean, the cupcake is done.
Remove from oven and cool for 10-15 mts.
To prepare chocolate ganache, place the fresh cream in a stainless steel bowl and heat it over low flame till bubbles appear around the edge of the pot. It should just scald. It usually takes less than a minute or so. Turn off heat.
Immediately pour this cream over the chopped chocolate and cover it. Let is sit for 5 mts. After 5 mts, whisk till smooth and leave aside for half an hour. Frost the cupcake with chocolate ganache.


  •   Ensure that the butter and yogurt are at room temperature.
  •   The milk should be luke warm or slightly more than luke warm. It should not be cold or at room temperature.
  •   Do NOT over mix the flour into the wet ingredients. Just lightly fold the flour till you find no trace of flour.
  •   The consistency of the cake batter is like a thick dosa/idli batter.
  •   Oven temperatures differ from oven to oven. My oven took almost 20 mts to bake the cupcakes. Check from 15 mts onwards.
  •   Place the pan in the middle rack of the oven and bake.
  •   This batter makes 18 cupcakes (standard size).


Easy to make eggless cupcakes.for kids. As part of Vegetarian Baking recipes series, here's a basic egg free vanilla cupcake recipe with chocolate ganache.
  • bindu molleti


  • Devika

    Thanks for the recipe.You are a Terrific Mom…

  • Aruna Tanikella

    Loved your recipe , easy to try right away, Thanks!

  • Manidipas Kitchen

    The cupcakes came out very fluffy…and your children’s day menu looks very yummy & healthy as well.

    Kindly visit my first recipe event @”I love my Mom’s Recipes”

  • Yashaswani R

    Can I do exactly same and pour in a pan and make as a plain cake ? If so will it be enough to bake at 180C for 15 – 20 minutes. Pl confirm.

    • Sailu | Indian Food

      Yes, you can make it as a cake. Use a 9″ cake pan. Bake at 180 C for 35-40 mts. It might take a little less or longer time to bake based on your oven. Check from 30 mts onwards.

  • arundati

    Love the styling with the colourful plates and milk bottles! tho i eat eggs, i somehow prefer eggless bakes. so this one is one of my favourites

  • Suvitha

    Loved this one Sailu..

    • Tamanasikka

      if i dont want to use yogurt then!!!

  • Alisha

    it was really good!! but if i want to make 2 batches do i have to preheat the oven again?

    • Sailu | Indian Food

      There is no need to pre-heat oven if you are going to bake immediately after removing the first batch of cupcakes.

  • sujatha

    hi sailu,

    tried this today,best gift for my son’s birthday! came out wonderfully thanks a lot.

  • Shachi Mody

    Hi Sailu,

    Looks like a perfect eggless cupcake recipe! If I want to make a chocolate cupcake what will be the proportion of maida & unsweetened cocoa? (assuming other ingredients remain the same!)

    Thank u! ๐Ÿ™‚

    • Sailu | Indian Food

      1 3/4 cups maida, 3/4 cup cocoa powder

  • krish

    Hi Sailu,

    Quick question, can this recipe also be used for making a cake instead of cupcakes?

    I have tried making eggless cakes 3-4 times now and it is very mushy in the center. Not uncooked just mushy. So wondering if I can try this recipe for cake and not cupcake.

  • chandrika

    my oven doesnt have pre-heat option “i guess”.
    in that case, can i simply put the cup cakes and bake for 15 mts…. will that work ?
    please reply.
    i have been a great failure at cakes.
    i want this to work out….

  • Mummy N

    Can someone tell me what a ‘cup’ is? 2 1/2 cups of flour.. what is that in grams?

  • Dandi

    Maida flour causes diabetes!

  • guest

    The cake sank. I think the butter should be much lesser. I have had many successes with egg-cakes, this was the first eggless one i tried and it was tasty no doubt, but it was ‘halwa’ not cake.

    Didn’t rise at all really. Not fluffy. seemed too weighed down with butter. i used 3/4 th cup ( measured 170 g soft butter) as per the instructions, and it did not work. I think 50 g butter would have sufficed.
    BTW I had another side effect – the top of the cake crusted like a brownie and cracked too. But I blame this on having used a glass pan instead of metal pan. With glass cookware, i believe temperature should be 25 degrees lower and time should be 10 mins or so lesser. Havent got it right yet.

  • jyo

    Mam, every recipe of urs comes out vry good for me.. Thanks a lot for sharing…and is there any substitute for yogurt ??

  • bindu

    Can u tell me how to cook in microwave.. as i dont have oven in my home :/

  • naimisha

    what happens to the baking powder and soda??

  • Kisna

    Can u please tell me what kind of yoghurt I should be using?? Is it plain or greek?? I’m not sure. Thanks!

    • Sailu | Indian Food

      Plain yogurt