Eggless Vanilla Cupcake With Chocolate Frosting

We are meeting after a small gap I guess? Yeah…my last post was around Easter time. I was hoping to say hi to you in between but didnt work out. Something or the other popped up just like that. Anyways, what news at your end?

I'm here with a baking recipe after a long time. It's mainly because baking has taken a back seat recently. I was trying so hard to cut down on my sugar & butter intake, but it only increased my cravings & ended up having more from outside :( Anyways I baked these cupcakes when some friends came over. It was such a pleasure to bake after a long time & these little cuties did a good job in motivating me to start baking again. After all there is nothing like good old vanilla cake smothered with chocolate frosting.

Btw, I didnt tell you..these are eggless cupcakes. Though I've posted some eggless bakes before, it's not party stuff…That was mainly some healthy bakes. Nothing wrong with that, but I do prefer some sugar & butter high when I'm in a mood to celebrate :) Yep, I'm in a mood to celebrate. You remember Adi boy, my nephew? Well, I've two nephews now, my brother & family is blessed with a cute little fella, Siddharth on 5th May. I'm so looking forward to meet him & also my niece Liana :)

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Talking about celebration, no celebration is complete without chocolates, right? Check out See's Candies. They have a great collection of chocolates designed for special occasions like these. Their varieties include truffles, candy bars, sugar free etc; I'd like to try their Springtime Truffles, it looks so delicate & smooth. I'm sure they will make an awesome gift item too. I for sure dont mind receiving a beautifully wrapped Chocolate Box as a gift ;)

Now, shall we hop on to the recipe?

Here we go…

Eggless Vanilla Cupcake Recipe
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Eggless Vanilla Cupcake With Chocolate Frosting

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Servings: 12
Author: Maria Jose


  • 2.5 cups All Purpose Flour
  • 1 tsp Soda Bicarbonate
  • 1 tsp Baking Powder
  • 2 cups Powdered Sugar
  • 3/4 cup Butter (170 gm, softened)
  • 1 cup Yogurt (room temp)
  • 1/2 cup Hot Milk
  • 1/2 tsp Vanilla Essence

Hersheys “Perfectly Chocolate” Chocolate Frosting

  • 1/2 cup Butter (113 gms )
  • 2/3 cup HERSHEY'S Cocoa
  • 3 cups Powdered sugar
  • 1/3 cup Milk/water
  • 1 tsp Vanilla extract


  • Preheat the oven @ 180 C, 10 minutes before baking.
  • Sift together all purpose flour, baking powder & soda bicarbonate. Beat softened butter, powdered sugar, hot milk, yogurt & vanilla essence together till light & fluffy. Fold in the sifted flour. Line a muffin/cupcake tray with liners. Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 10-15 mins.
  • Icing
  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk/water, beating to spreading consistency. Add small amount additional milk/water, if needed. Stir in vanilla. About 2 cups frosting.


Cupcake Notes: This is originally a cake recipe, so you can bake it as a cake also. For the above mentioned qty, you can use a 8-9 inch round cake tin. I made only half the qty mentioned above & got 12 standard size cupcakes. I stored the cupcakes at room temp for 3 days in an airtight container. Icing Notes: I used water instead of milk. I made only half the qty of icing. The consistency of the icing depends on the qty of water added. For the icing consistency seen in the picture, you need to add more water. The cupcakes need to be cooled completely before frosting.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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  • Hi Maria,
    Happy New Year!!!
    I tried these cupcakes. They turned out quite dense.
    I have a question. Recipe says beat the wet ingredients till light and fluffy. What kind of consistentcy will this have after beating? Mine was liquid. Was that okay?

  • Hello Maria,
    Does this recipe yield a vanilla cake with a yellowish color or it is more towards the whiter side? What would be the results if we use oil instead of butter? And lastly, would this cake be stable enough to be used under fondant?
    – Sonali

    • Hi Sonali,

      The cake is yellowish in colour. I havent tried with oil, so I’m not sure about it. Though I’ve used this only with buttercream, I guess it’s ok to use with fondant too..


  • Hi Maria, I love all your recipes. A big fan of you :). I would like to try this recipe but i have a doubt. Actually I am planning to prepare the cupcake and frosting one day before. So that quickly i can give to my guest next day when they come. Is that fine if i put frosting just before serving. Could you please suggest me what i can do the best?

    • Hi Nimila,

      Thank you so much :)

      I usually make the cake one day in advance and icing on the day of serving. This icing you can make it on the day of serving (may a bit earlier than you plan to serve). The iced cupcakes keeps well at room temp for a day or two, unless you are living in a very hot and humid place.

      Hope it comes out well.


  • Hi maria, I tried this cupcake today…it was too good….have a doubt….is it enough to fill the batter 3/4th in the cup liner

    • Hi Phijee,

      Thank you! Good to know that you liked the cupcakes. Yeah, they should always some space for the batter to rise, be it cake or cupcake.


  • Hi Maria,

    Nice to see your recipies. Am trying to make the cup cake as per your receipie. Wl let u know after made the same.

  • Hi Maria,
    I was wondering if using yogurt as an egg replacement makes the cupcakes taste like yogurt? What could i use instead of yogurt? Would that change anything?

    • Hi Denise,

      I never felt the taste of yogurt while having these cupcakes :) I’ve tried this recipe only as I’ve given here, so I’m not sure what works otherwise.


  • Hi Maria,
    I tried the recipe both as cake and cupcakes and it turned out wonderful and my 3 year old kid loved them so much she is asking me to make more. Thank you so much for the recipe. Waiting for more recipes :)

  • Hi Maria, Have made this recipe all 48 cupcakes…and each time, they have been perfect. Thanks for this awesome recipe!

  • Hi Maria, tried this recipe as a cake instead of cup cakes. Baked upto 35 mnts. Though the top portion started turning brown, the bottom was still sticking to the pan. I even greased with butter on all the sides of the pan. What could have gone wrong? Pls give me suggestions.

    • Hi Subashini,

      So you tried the cake, good..

      This is a pretty moist cake, so it’s better to line the baking tin with parchment/baking paper, even if you grease with butter.

      Chocolate cake generally tends to be more moist and soft than other cakes..


  • Hi there, i tried using the recipe to bake some cupcakes…unfortunately they sunk in the middle. I wanna try this recipe out again…how can i prevent this happening?

    • Hi,

      There can be a number of reasons for for cake sinking in the middle..

      overheating of the oven can cause the cake to rise rapidly, it may result in sinking..
      opening the oven door in between. It’s better not to open the oven door for the first 10-15 mins for cupcakes and 25 mins for cake
      overmixing of the cake batter also causes the cake to sink
      over using raising agents like baking powder or soda can also result sinking in the middle.

      Hope this helps and your cake comes out perfect next time. All the best and happy baking!


  • I tried this today and it was perfect. Simple, delicious, no fuss and no mess cupcakes. I tried it with nutella frosting though I am not a pro at piping it out – I would have sent you a pic if I had piped them nicely!

  • These were so soft! Melt in your mouth cupcakes! Probably the best recipe i’ve tried! I used a heavy cream chocolate frosting with it..Worked amazingly well! Love these cupcakes..The only vanilla cupcakes ill make.

  • Hi Maria,
    I made this cake today and it came out really well.. Thanku so much for the fail proof recipe. But I have some leftover chocolate frosting. Any innovative suggestions on how to use it ? :)
    Thanks again.

    • Hi Ammu,

      Thanks dear :) I’m so happy to know that these cupcakes came out well for you.

      Well, you could always bake another batch of choc cupcakes to use the icing ;)


  • what is powdered sugar .. is it caster sugar or icing sugar you have used for the frosting .. i get confused between this :(

    • Hi Dony,

      Powdered sugar is just regular sugar in powder form. It’s not caster or icing sugar. Just powder the regular sugar in grinder and you get your powdered sugar :)

      Hope you get to try this cake soon.


  • Hi Maria, just a very quick note to thank you for this recipe. My daughter came with a last minute request from school: donation of homemade cakes for the summer fair. I work, got home late and figured out I had no eggs! I didn’t want to disappoint my girl, so went online and found your blog. I regret I didn’t bake the full amount (I halved everything). The cupcakes are delicious! So fluffily, so moist. The icing is gorgeous, it complements it so well. Thank you so much, one happy girl, one proud mummy!

    • Hi Fernanda,

      Thank yous o much for your comment! Great to know that the cupcakes turned out well and your daughter was happy :)

      Hope you get to try other recipes too when time permits..


  • Hai Maria,
    Thanks for the daughter loved it…but my cake burned a little at the bottom..can u help me abt what to do next time to avoid burning???

    • Thanks Elizabeth :)

      Did you bake it as a cupcake or a cake? In either case, you need to use parchment/butter paper. It will help in preventing the burns, also reduce the baking time a bit.


  • Hey Maria I have tried three of ur eggless recipes n they came out successfully I m posting the pic of eggless chocolate cake.just one request can u tell me how to substitute maida vid whole wheat flour. Thanks n keep up the good work

    • Hi Konica,

      Thanks a lot for sharing the pic :) It looks great! For a cake recipe, may be you can use half maida n half whole wheat flour. If you are substituting full maida with wheat flour, you may need to adjust the wet ingredients also, otherwise the cake will be too dense.


    • Hi Konica,

      Thanks a lot for sharing the pic :) It looks great! For a cake recipe, may be you can use half maida n half whole wheat flour. If you are substituting full maida with wheat flour, you may need to adjust the wet ingredients also, otherwise the cake will be too dense.


  • Hey Maria I have tried three of ur eggless recipes n they came out successfully I m posting the pic of eggless chocolate cake.just one request can u tell me how to substitute maida vid whole wheat flour. Thanks n keep up the good work

  • Hi Maria
    Made this cake today..but something went wrong ithink,,,cake was too soft to cut..btw I made as a cake…but tastes yummmm….this is the forth tym I am baking this….third nd forth time dint turn up gud…the sides r crispy and middle portion is not..Wer cud I went wrong.

    • Hi Nitasha,

      Sorry to hear that it didnt come out well..
      Have you tried it in cake form all the time or just the third and fourth time?
      If you are using a small size tin, it happens that the outside gets cooked while the middle is not getting cooked. Try wrapping a wet cloth around the baking tin and bake it, this will help even baking.

      Hope it comes out well next time. All the best!


  • Hi Maria, I am a great fan of your blog after I came to US last month :)
    As you know it is the time when we start cooking know ;)

    I would like to know one thing, is there any substitute for milk for the cakes? My son is lactose intolerant and I would like to bake some cakes which he can also have..

  • Hello Ms. Maria,
    I tried this recipe and came out very good. Even my husband loved that. ( normally he does not like cupcakes.) Now every week my son demands for cupcakes and he finishes 12 big size cupcakes within 2-3 days. ( he is only 3 ). I am glad I found your eggless recipe. Thanks,

  • Hi Maria,….I tried this recipe today it turned out well.cupcakes are too good,very moist and fluffy .i am going to try your eggless chocolate cake recipe tomorrow for my son’s b’day. wish me luck….

  • Hi Akshata,

    As far as I know, it may happen because of two reasons….

    1. The oven temp was too high
    2. The qty of batter was more than the ideal qty.

    Hope it comes out well next time…


  • Hi Maria… I made this cake.. It looked so good in the microwave oven.. I was thrilled. But as soon as i removed it out, my cake sat down :(. I read somewhere that it is because the ingredients should be at room temp. My yogurt was a little cold. I wanted to know why my cake sat down.. Could u please help me out.. :(

  • Hi Maria… I tried this out after the ultra moist chocolate cake… This cake looked awesome in the oven. But the moment i removed it out… it sat.. i mean it lost its height n fluffiness. :( i think it is because the yogurt wasnt at room temp….It was a little cold. Was that the reason or is there somehting else that i may have messed up with?
    Thanks in Advance

    • Hi Jill,

      Powdered sugar is nothing but normal sugar grind in a mixie. If there are lumps in the powdered sugar, its better to sieve & use it.

      Hope its clear now.


  • Hi Maria,
    I’d used this frosting recipe for a chocolate cake… Am I supposed to melt the sugar with the butter (heat)first and then mix the cocoa powder to this coz I could feel the sugar granules when I bit into the cake…

  • Hi maria,

    I am so happy coz i can eat a cupcake because of ur recipe!! i dont like cakes with eggs in it and always wished to have a recipe which is eggless yet tasty and finally i have found it all coz of u! thanx a ton! God bless u!!


    Mrs Laiju Shaheen

    • Hi Laiju,

      You are welcome! I’m so happy that the cupcakes came out well for you. The pics look great! I’ve posted a few other eggless bakes also. Check out the eggless baking section on the right side of the blog.

      Thank you so much for sharing your feedback here :)


  • hi maria ,
    wow!! its so beutiful ..wish i could taste it right away…but hmm..will have to make it soon..please do tell me how much does u’r one cup measure..btw u have a very beutiful blog …i have been a regular visitor here ..tried many of u’r recipes which came out really good..thanks a lot..

    • Hi Leela,

      Thank you dear :) I used the standard measuring cups for all my baking. My 1 cup measures to 236.64 ml. Hope you could try this soon & you like it too.

      Thanks for trying the recipes from here. Please do share your feedback about the cupcakes, if you get a chance to try them.


      • hi maria,
        I tried this today and it came out really good …my kids loved it…Thanks a lot Maria for such a nice i know this would be regular visitor at my home ..actually next week is my sons class party and i was in a fix as to what to make for the party…now i dont have any doubt..this is the one..thanks maria…

        • Hi Leela,

          Its really good to know that you liked this recipe. It has become a regular at my place too… I’m excited to hear that you are making this for a party :) . I do hope your son’s friends will also like it.

          Happy baking!


  • Hi Maria,
    Just wanted to let you know that I made these yesterday (without the frosting) and they were much appreciated. Thanks for this recipe.

  • By powdered sugar did u mean icing sugar? Just came across your blog and love it’s look. Congratulatins. Sylvia

  • Hi Maria,
    I tried the cup cakes minus the frosting yesterday.  I used half the quantities mentioned in the recipe since I am just starting to bake but followed the steps accurately.  Not sure what went wrong, the cakes did not turn out as expected.  The following went wrong –

    1) At the end of the baking time mentioned in the recipe, the cakes were still not done and there fore had to extend the time

    2) Cakes were not soft and spongy but lumpy and heavy.   In some cakes the flour was not cooked fully

    3) Cracks appeared on the surface

    Would greatly appreciate your guidance on what could have gone wrong and what are the corrective steps for next time.

    Thanks a bunch in advance


    • Hi Bharati,

      Sorry to hear that it didnt come out well :(

      1. The baking time varies for each oven, so it depends…

      2. I guess the cakes were lumpy because the flour wasnt incorporated well into the batter. Also the cakes can be heavy if you over mix the batter. Once the butter, sugar, yogurt mixture is ready, slowly add the flour & gently fold in until no more flour is visible. You need to fold in the flour gently.

      3. There are a number of reasons why the cake cracks like…over mixing of the batter, opening the oven in between, placing the cake in the top rack etc;

      Hope this helps..& I do hope it comes out well next time. All the best!


  • Maria, the cupcakes look very cute and am sure my boys will love it. But can you clarify … you have mentioned Vanilla essence and extract. As far as I know both are different. Here in UAE vanilla extract is not available. Do you get it in Bahrain? what can I do to substitute it? Many cake recipes call for extract or can I just use the regular essence. Thanks.. Rachel

    • Thanks Jacob. I normally use Vanilla essence instead of extract. I havent seen Vanilla extract in Bahrain also. For this recipe also you can use same qty of Vanilla essence.

      Hope your boys like the cupcake & happy baking!


  • Maria, the cupcakes look awesome….I had 2 doubts…can we beat the sifted flour with the wet ingredients or do we need to fold it manually itself? and do we have to bring the final batter to dripping consistency or is it fine if its just pasty?

    • Thanks Bency :) You need to fold in the flour manually itself. The consistency of the batter is between dropping & pasty. I mean its not a flowy batter but at the same time its not so thick also. Hope I didnt confuse you..

      Please do share your feedback, if you try this. Happy baking!



      • Thanks a lot Maria…. tried this recipe yesterday and it came out very well….didnt have the patience to make the frosting so I directly put cocoa powder into the batter:)

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