Wednesday, September 26, 2012

Eggless Vanilla Cupcakes with Butter cream Frosting

I have been baking cakes since long but never dared to post a recipe! I have always felt that there is so much more to learn & kept on postponing. After making dozens of cakes, now I feel confident about my baking skills. So here I am with with my first cupcake recipe with butter cream frosting !!

I baked 40 cupcakes for my son's birthday last week. He took 26 cupcakes to school & remaining I gave to his friends at our apartment. Made two batches of chocolate & a single batch of vanilla cupcakes.

Pardon me for the poor cupcake decoration...

Preparation Time: 10 mins
Baking Time: 20 mins

Recipe source for the cupcakes: Cookcurrynook

Ingredients: (Yields around 13-14 cupcakes)
For vanilla cupcakes:

  • All-Purpose flour/Maida : 1 & 1/2 cups
  • Yogurt/Curd: 1 cup
  • Sugar: 3/4th cup
  • Cooking Oil: 1/2 cup (I used sunflower oil)
  • Baking soda: 1/2 tsp
  • Baking powder: 1 & 1/4 tsp
  • Vanilla extract: 2 tsp

For vanilla flavored butter cream frosting:

  • Butter: 1 cup
  • Confectioners sugar/powdered sugar: 3 cups
  • Yellow food color: 3 drops
  • Vanilla extract: 2 tsp
  • Milk: 1-2 tbsp

Other ingredients:
Rainbow sprinkles

** All the measurements mentioned above are leveled & not heaped!

For the cupcakes:
Preheat the oven to 400F/200C for 10 mins. Grease the cupcake moulds with butter or place cupcake liners.
In a large bowl, mix the yogurt & sugar until the sugar dissolves completely.

Add the baking soda & baking powder to the yogurt mixture

Mix the baking soda & baking powder. Keep it aside for 5 mins. The yogurt mixture will turn frothy & will slightly increase in volume.

Meantime, measure & sieve the AP flour.
Pour in the cooking oil, vanilla extract to the frothy yogurt mixture & mix.

Add the flour & gently fold the mixture. Don't stir vigorously.

Scoop out around 2 tbsp of mixture to each cupcake mould.
Reduce the oven temperature to 360F/180C & bake the cupcakes for about 15-18 mins.
To check if the cupcakes are done, insert a toothpick & if it comes out clean, cupcakes are done.
Place the cupcakes on a wire rack & allow them to cool. (I cooled my cupcakes for about an hour!)

For the frosting:
The butter has to be at room temperature.
Milk has to be cold.

I poured in the butter & sugar to my food processor jar & pulsed it for 10 secs.
When it was almost done, I added 1.5 tbsp of milk, vanilla extract, food color & pulsed again for 5-10 secs. Frosting was all done.
#In case, you don't have food processor, you could do it with your hand mixer/stand mixer. You could also mix it using your hands. Good exercise!!


  1. I bake with a somewhat similar recipe too. I'm sure the kids loved the cupcakes.
    BTW I don't think the cupcake decoration is poor!

  2. They are adorable..commented on ur FB update the other day

  3. yummy tempting cute cup cakes with a lovely presentation.

  4. Looks yum ...icing looks perfect

  5. Looks incredible!! Nicely frosted :) I make a similar recipe too for the cake..The frosting stays well at room temp..and for how long? Always wondered bout this...
    Prathima Rao
    Prats Corner

  6. Prathima Rao: The icing stays well for a day! That is the advantage of butter cream icing. The whipped cream icing needs to be refrigerated while butter cream doesn't need it :)

  7. Wow, amazing blog layout! How long have you ever been blogging for? you made blogging look easy. The full glance of your web site is excellent, as neatly as the content!



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