Vanilla Cupcake Recipe

Course Snack
Cuisine European
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 Cupcakes


  • 1 cup All Purpose Flour With 2 tbsp of it replaced with equal amount of Cornflour
  • 1/3 cup Refined Oil
  • 1/3 cup Granulated Sugar
  • 1 tsp Baking Powder
  • ΒΌ cup Milk
  • 1 tsp Vanilla Extract
  • 2 Eggs For eggless version, use 2 tbsp of Yogurt


  1. Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
  2. Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
  3. Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy.
  4. Now, add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
  5. Now, pour the batter in a Cupcake Paper Liners lined in a Cupcake Baking Tin and bake it at 175c for 15-20 minutes. Use a scoop to pour exact amount of batter in the cupcake liners, so that your cupcakes turn out to be uniform in size.

  6. Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
  7. Serve this cake as it is or drizzle it with a glaze. Or, if you are feeling fancy then you can frost it with whipped cream or cream-cheese frosting. Decorate it some chocolate shavings for that extra fancy look