“Simplicity is the ultimate sophistication” – Leonardo da Vinci
Simple things are often the hardest to perfect. Vanilla cupcakes are one of the most basic baked goods, and yet achieving the ideal balance of texture and flavor can be elusive. Early on I experimented with elaborate frostings, fillings and add-ins, but I kept returning to the quiet charm of a well-made vanilla cupcake: soft, tender, and flavorful on its own, yet versatile enough to pair with any frosting. A great vanilla cupcake is like a little cloud—light, mellow, and endlessly satisfying.
While searching for a reliably excellent vanilla cupcake to share, I received several requests for an eggless version. After testing numerous egg-free recipes—some good, others a bit dense or fiddly—I discovered a standout recipe that consistently delivers. This version relies on yogurt as a binder and uses a generous amount of baking powder to create lift. The result is a batch of cupcakes that rise beautifully and feel almost indistinguishable from their egg-based counterparts: super soft, light and fluffy.
I’ve kept the original proportions and technique intact. One small adjustment I prefer is baking at 160°C (320°F) for a smooth, rounded top rather than a pronounced dome. If you prefer domed cupcakes, bake at 180°C (350°F) and start checking a little earlier for doneness.
I intended to frost these, but they were so good plain that I happily skipped it—though they do pair well with any frosting you choose. These little cakes are worthy of their own spotlight.
Recipe courtesy: xfallenmoon.com
You’ll need:
- 115 grams (1/2 cup) unsalted butter
- 200 grams (1 cup) granulated sugar
- 125 grams (1/2 cup) yogurt
- 1 tsp vanilla extract
- 190 grams (1 1/2 cups) all-purpose flour
- 1/4 tsp salt
- 3 tsp baking powder
- 180 ml (3/4 cup) milk
Time: 10–15 minutes prep + 30 minutes baking
Makes: 12 standard cupcakes
Let’s get started:
Preheat the oven to 160°C (320°F). Line a muffin pan with paper liners or grease the cavities and dust with flour.
In a bowl, whisk together the flour, salt and baking powder. Set aside.
Using a mixer or a wooden spoon, beat the butter, sugar and yogurt together until smooth and well combined.
Add the flour mixture and milk to the butter mixture alternately, beginning and ending with the flour. A good sequence is: one-third of the flour, half the milk, one-third of the flour, half the milk, then the final third of the flour. Stir gently and scrape the bowl as needed—do not overmix.
Stir in the vanilla. The batter should be thick and fluffy.
Fill each cupcake liner about two-thirds full. Bake at 160°C for 28–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting, if desired.
Notes:
- Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Bring to room temperature before serving.
- This batter also works well for an 8-inch cake.
- You can double the recipe if you need more cupcakes, though I haven’t tested that myself.
These cupcakes are soft, moist and delightfully light. They’ll convince anyone who doubts the quality of egg-free bakes that excellent results are possible. Simple vanilla cupcakes, made beautifully.