Light and fluffy eggless cupcakes are so easy to recreate in your own home. These perfect bakery-style vanilla cupcakes are made with condensed milk and are so versatile.

Eggless condensed milk cupcakes frosted with vanilla butter cream

These eggless vanilla cupcakes are so light I feel like they just melt away. I love them with a coffee but they can easily be decorated for tea parties too!

If you want to amp up the richness, try this eggless khoya cake.

Ingredients for Condensed Milk Sponge Cake

Plain flour - all-purpose plain white flour works well here

Sugar - white granulated sugar

Condensed Milk - the special ingredient that gives us our fluffy and moist cake. The condensed milk acts as an egg substitute but without weighing the cake down. It is found in India as a milkmaid.

Sunflower Oil - or use another flavourless oil

Salt

Bicarbonate of Soda

Baking Powder

Vanilla Essence - use a good quality vanilla essence if possible - trust me, it makes all the difference!

We used buttercream to decorate:

use a 2:1 of icing sugar and unsalted butter.

eggless cupcake frosted with buttercream on light pink backdrop

Gluten-Free Eggless Cupcakes

Use a gluten-free flour that is easy to find in supermarkets and directly replace the plain flour.

Tips

1. Use good quality ingredients and always sift the dry ingredients such as flour, baking powder and cocoa powder.

2. Keep all the ingredients at room temperature.

3. Check soda and baking powders expiry date before using it, stale or very old raising agent won't give you best and fluffy cupcakes.4. Don't over mix or under mix the batter.

5. You must preheat the oven.

6. Bake cakes in the centre of your oven.

7. DO NOT get tempted to open the oven door before it's set time, in other words, don't PEEK!

8. Don't leave the cupcakes in their pan or mould for long, after a couple of minutes remove and cool it on a wire rack.

9. Once they are cooled completely, store in an airtight container to keep them moist.

10. To retain the moisture longer in the cupcake or to hide and cracks, frost top of the entire cupcake with buttercream or fondant.

How to freeze cupcakes

It is possible to freeze cupcakes!

Once baking the cupcakes, allow to cool fully.

Place in an airtight container and freeze for up to 3 months.

Do not use a microwave or oven to thaw the cupcakes but simply remove from the freezer and they should thaw in 2 hours.

How to make Eggless Cupcakes Step by Step

Place the wet ingredients into a separate bowl and mix until incorporated (pic 1,2,3)

Add the dry ingredients into a bowl and mix (pic 4,5,6)

Add the dry to the wet ingredients and fold until smooth (pic 7, 8)

Spoon into cupcake cases that are placed in a muffin tray (pic 9)

Bake for 20-25 minutes in a preheated oven.

Decorate with buttercream, fondant icing or leave plain

two cupcakes on a round cooling wire rack

Eggless Condensed Milk Cupcakes | Fluffy and Light

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Moist, light and fluffy condensed milk vanilla cupcakes are so easy to whip up. Also, these are butterless too! Perfect for any occasion.

Course Desserts, Snacks

Cuisine International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Hayley Dhanecha

Equipment

oven
Bowl
Whisk
Cupcake tray/liners
Wooden skewer/toothpick

Ingredients

US Customary - Metric

2 cup plain flour
6 tablespoon sugar
200 ml sweet condensed milk
10-12 tablespoon buttermilk
10 tablespoon sunflower oil
¼ teaspoon salt
½ teaspoon soda bicarbonate
1 and a half teaspoon baking powder
few drops of vanilla essence
Oven

Instructions

Preheat the oven to gas mark 4-5 or 175-180 degree C. Line 12 cupcake trays with paper cups.
In one bowl sift the dry ingredients together.
In another bowl mix all the wet ingredients together and whisk 3-4 minutes.
Slowly mix the dry ingredients into the wet mixture and combine, Mix well.
Now fill cupcakes with batter up the halfway of paper cups.
Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean.
Remove it from the oven, remove them from the pan after a couple of minutes.
Let the cupcakes cool completely on a wire rack.
Decorate your cakes with any frosting or fondant.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Comments

Harshada says

September 09, 2020 at 5:16 pm

Hey Hayley,
Trued your recipe,with slight changes, and it turned out awesome...very tasty, yummy...thank you for such a nice recipe

- jcookingodyssey says
  
  September 10, 2020 at 11:38 am
  
  Thank you Harshada, glad you enjoyed making this recipe. By chance do you have any pictures of it?
  
farah saleem says

August 16, 2020 at 5:46 am

lovely recipe! and a big fan of ur photography!

great-secret-of-life says

May 19, 2013 at 3:49 pm

so eye catching everyone is looking pretty

cookbookjaleela says

December 13, 2012 at 6:18 am

wow very cute

Subhie Arun says

May 20, 2012 at 1:12 pm

wow....lovely cupcakes....v creative!!!!!!!

Roma says

May 20, 2012 at 4:37 am

Stunning cupcakes! Really creative work here.

Love2cook Malaysia says

May 20, 2012 at 2:02 am

Awww time passes really quick na. All the best to your daughter dear.

And those cuppies are soooo gorgeous!!!

Simplyfood says

May 19, 2012 at 6:36 pm

Wow these look so cute and pretty. Thanks for linking them to simplyfood's event lets bake cupcakes and muffins.

Priya Suresh says

May 19, 2012 at 5:45 pm

Super cute and incredible cupcakes..Love that eye catchy decorations.

Hamaree Rasoi says

May 19, 2012 at 4:25 pm

Beautiful looking cupcakes. In a dilemma whether to admire them or eat them after I prepare them.
Deepa

Anonymous says

May 19, 2012 at 3:19 pm

Hi Jagruti,
Those babies are beautiful. May I know how you made the fondant...I land up with a gooey fondant when I replace the corn syrup. Do you have suggestions?
Cheryl.

veena says

May 19, 2012 at 9:58 am

love these cute cupcakes!!!!!

Eggless Condensed Milk Vanilla Cupcakes