Eggless Vanilla Cupcakes with Cream Cheese Frosting

When I first made these yellow cake cupcakes, I was blown away by the unique texture that came from a mixture of hot milk, oil and butter. That recipe also relies heavily on beating eggs for the springy yet tight crumb and I didn’t think it was possible to make that recipe without them. But, after a couple of tries, I’m so happy to say, it is! They’re not identical, but these eggless versions are just as soft and light and delicious. I made a cream cheese frosting to go with it and it’s easy to eat the whole batch of cupcakes (luckily it’s a small one), before you know what’s happening!

The simple swap of yoghurt or curd for eggs works like magic here (and in many other recipes). In the absence of eggs, it adds moisture and some fat and along with the hot milk, that beautiful texture is effortless. Instead of butter and oil, I used only butter for more flavour. The great thing about these cupcakes is they are super soft without too much added fat, quite a miracle!

And while you could certainly go with a classic buttercream frosting, I always think there’s so much more flavour in a cream cheese frosting and I prefer it to all-butter. A little bit of whipping cream makes it extra light and creamy, vanilla adds some more flavour and a little sugar brings it all together. It’s silky and irresistible!

This recipe makes a small batch but can easily be doubled for more cupcakes. I hope you’ll try these soon!

Please read the recipe notes before beginning.

Eggless Vanilla Cupcakes

Soft and fluffy eggless vanilla cupcakes with tangy cream cheese frosting

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Makes: 5 cupcakes

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Ingredients

  

For the cupcakes

• 1/4 cup whole milk (60 ml)
• 3 tbsps butter, at room temperature (45 gms)
• 2 tbsps thick, plain yoghurt or curd, at room temperature (30 gms)
• 1 tsp vanilla extract
• 1/4 cup caster sugar (50 gms)
• 1/2 cup all-purpose flour (60 gms)
• 1/4 tsp baking powder
• 1/8 tsp baking soda (I use half of my 1/4 tsp measure)
• Pinch of salt if using unsalted butter

For the frosting

• 1/4 cup unsalted butter, at room temperature (55 gms)
• 1/3 cup cream cheese, at room temperature (75 gms; see notes)
• 1/4 tsp vanilla extract
• 1/3 cup icing sugar (40 gms)
• 1 tbsp cold whipping cream, optional (for a lighter, fluffier frosting)

Instructions

• Preheat the oven to 160 C. Line 5 muffin moulds with liners. You can also make an even 4 cupcakes with this recipe but the tops are a little more domed and flatter tops are easier to frost. See notes for more.
• In a small saucepan on low heat, combine the milk and butter. Heat till the butter has melted and the mixture is hot but not boiling. Set aside to cool slightly.
• In a mixing bowl, whisk together the yoghurt, vanilla and sugar until smooth.
• Now sift in the flour, baking powder, baking soda and salt, if using. Fold gently to combine.
• Gradually pour in the hot milk and butter mixture, whisking as you go (a balloon whisk is great here), till no lumps remain. Do not over beat or mix too vigorously. The batter is fairly runny.
• Pour the batter into the 5 moulds, filling them about 2/3rds of the way. Bake for 20 minutes until they have risen, lightly browned on the top, feel springy to the touch and a toothpick poked in the center comes out clean.
• Set aside to cool completely before frosting.
• To make the frosting, beat the butter and cream cheese with a hand mixer on medium speed, until smooth and creamy. Add the vanilla and sift in the icing sugar. Beat again till combined, then briefly beat in the cream, if using. The frosting is not super thick (you could add sugar if you want to thicken it further), so if you're working in a warm kitchen, place it in the fridge for 15 minutes to firm up a little, making sure it's still a spreadable consistency.
• Spoon the frosting on top of each cupcake and use a blunt knife to smoothen it. Finish with sprinkles and eat immediately!
• Store in the fridge for 4 to 5 days. Allow the cupcakes to soften for about 20 minutes at room temperature for the best texture. Happy baking!

Notes

*I recently made this recipe as a batch of 4 larger cupcakes with a slightly larger amount of frosting. They were yum of course but I do think the smaller cupcakes are easier to eat 🙂

*You can easily double this recipe for more cupcakes or a small 8 inch cake.

*For the original version of this recipe from King Arthur Baking that contains eggs, see here.

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