• Koreen Liew-Young

Recipe: Vanilla cupcakes

Updated: May 15, 2019

My son likes to eat these little egg-free treats by the fistful as if there's a food shortage. Handful by handful he shoves it in his face with a "don't mess with me" look on his face.  It makes me wonder if he will ever adopt using utensils as much as I make it a game, sing a song or crazy dance with the spoon.  *Sigh* One day. I should just appreciate this "phase" right?

See the original recipe for this vanilla cupcakes by Madhuram's eggless cooking along with youtube video and pics! She also has an alternative recipe for low-fat cupcakes by simply substituting oil for unsweetened applesauce.

Dry Ingredients:

  • 1 and 1/2 cups flour or gluten-free alternative

  • 1 cup white sugar (I used 1/2 cup)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Wet Ingredients:

  • 3/4 cup milk (Madhuram suggests using rice milk for a better texture and not soy if making vegan/dairy free)

  • 1/2 cup oil (I used rice bran oil)

  • 2 tablespoons apple-cider vinegar

  • 1 tablespoon vanilla extract


  1. Preheat the oven to 180C. Line a 12-cup muffin pan with paper liners or grease with oil or butter/margarine. For my son I use a 24-cup mini muffin pan.

  2. In a large bowl, whisk together the dry ingredients.

  3. In another bowl, whisk together the wet ingredients.

  4. Pour the wet mix into the dry mixture and stir until just combined. Do not over-mix.

  5. Fill the cupcake liners about two-thirds full with cupcake mix. Bake for about 18-20 minutes until brown or until a toothpick is inserted into the middle of the cupcake and comes out clean. (If making mini cupcakes bake for 12 minutes.)

  6. Transfer cupcakes to a wire rack to cool completely before frosting. (If you're like me and haven't mastered icing, I just keep them plain.)

Super easy, and super yummy.

Click here to check out other recipes on my blog that can be modified for dietary requirements.

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