Vanilla Cupcakes is a classic cupcake recipe. This recipe here is easy and fuss-free. The cupcakes are tasty, not overly sweet, and have a fluffy texture.

Vanilla cupcakes will bring nostalgia to many people. A majority of you will have memory related to these cupcakes of childhood. To me, they were no less than a treat.

Let’s have a look at how to make these cupcakes.

What Will We Need For Vanilla Cupcakes?

  • Curd – Curd is the best option as a substitute for cupcakes. The acidic agents in curd will act as a leavening agent and will help make cupcakes spongy and fluffy.
  • Sugar Powder – Obviously it is for sweetening the cupcakes. Using sugar in powder form is preferable to using it otherwise as it will easily get emulsified into the batter.
  • Oil – Oil is the substitute for butter here. It will keep the batter from sticking to the pan and the cupcakes soft.
  • All-purpose Flour – People tend to opt for cake flour when they bake. But it is better to use all-purpose flour for baking. You are able to taste the ingredients better with this flour. It is not advisable to use gluten-free or self-rising flour.
  • Baking Soda & Baking Powder – It will help the flour to rise and make the cupcakes fluffy.
  • Vanilla Extract – This is to enhance the flavour of the cupcakes. Vanilla extract goes best here. Do not go for any other option.

Substitute Ingredients

Here are a few items referred to as substitute ingredients. I mean, you can replace them & use the other one—for example, replacing A with B and vice-versa. Read below.

Egg with Curd/Yoghurt

Generally, we use eggs in cakes. It is because apart from the flavour, eggs act as a leavening agent. But since we are baking eggless cupcakes, we will replace eggs with curd. Additionally, there’s no milk in this recipe as well.

Remember one thing, the curd/yoghurt must not be watery. Otherwise, the dough will lose its taste & texture. And yeah, use plain curd & not the flavoured ones. Okay, to help you, I have given a standard measurement below.

  • 4 eggs = 1 cup curd/yoghurt
  • 2 eggs = 1/2 cup curd/yoghurt
  • 1 egg = 1/4 cup curd/yoghurt

A single egg weighs approx 48-50 gms.

Butter with Normal Cooking Oil

Another ingredient we can replace is butter. Mostly, baking recipes call for melted or soft butter. In that cases, the butter is easily replaceable with oil.

Now there’s a secret tip. Whenever you swap items, make sure to maintain the exact proportions. For instance, 7 & 1/2 tablespoon oil equals ten tablespoons of butter. Meaning oil will be less in quantity compared to butter.

How To Make Vanilla Cupcakes

This vanilla cupcake recipe is easier to make. It is because we tried to make it less complicated and fuss-free. Follow this recipe, and you will come to love making vanilla cupcakes soon enough.


First, the oven must preheat for 10 minutes at 160º C. We used an OTG of 22L and 1200W.

#Preparaing Batter#

Mix curd and baking soda in a bowl. Keep them aside. Then take another large bowl and add sugar and. Mix them until the sugar melts and completely emulsifies/combines in the oil. You will get a paste-like texture once you are done.

Now add the curd from before. Again mix them. After the ingredients are thoroughly mixed, add vanilla extract and then mix again till it dissolves.

Put a sieve over the bowl and drop all-purpose flour and baking powder in it. Sift through the sieve and then mix every ingredient. Do this gently. Keep in mind to do this only using your hand and not with an electric beater. That can ruin the texture.

Place the cupcake liners in the tray. Grease all of them before adding the batter. Fill the cupcake liners with the batter up to 2/3 part. Do not fill them too much or more than 2/3. Tap the tray lightly to release the bubbles from it. Put the tray in the preheated oven and bake for 12 minutes for 160º C. Check it with a toothpick after. If it is clean, then the cupcakes are ready. If it sticks to the toothpick, then bake them for a few more minutes.

Swiss Meringue frosting will be best to top with these cupcakes. Or you can make any frosting as you like.


Store them in an airtight container once they are cool enough (but not too cool). You can leave them on the counter if the weather is mild. But if not, then it is better to keep them in the fridge. Especially when your cupcakes have frosting on them, then it is more important to refrigerate them.