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.
Things You Can Substitute
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 case, 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 tablespoons of oil equal ten tablespoons of butter. Meaning oil will be less in quantity compared to butter.
Storing These Vanilla Cupcakes:
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.
Tips:
- Make sure your ingredients are all at room temperature. This will ensure the best rise for the cupcakes.
- Refrain yourself from overmixing the batter. Only mix until the ingredients are evenly distributed.
- If you want to add whipped cream or cream cheese frosting over the vanilla cupcakes, then add 1/4 cup more for the sugar. Swiss Meringue frosting will be best to top with these cupcakes though.
- If you do plan to store the cupcakes for longer keep them in the refrigerator. Or else, it will be better if you keep them at room temperature.
- The cupcakes can be stored for up to 4 weeks in a refrigerator.
- Do not fill them too much or more than 2/3.
- If you are making the frosting at home, then add edible food colour for a fun look.
- Similarly, you can top up the frosting with chopped fruits to add a touch of health.
Watch Vanilla Cupcakes Recipe Video
Ingredients of Vanilla Cupcakes
- Curd - 125 gms (1/2 cup)
- Baking Soda - 2 gms (1/4 tsp)
- Sugar Powder - 170 gms (6 tbsp)
- Oil - 60 ml (1/4 cup)
- Vanilla Essence - 1 tsp
- All-Purpose Flour - 96 gms (3/4 cup)
- Oil - for greasing
Steps for Vanilla Cupcakes
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