EGGLESS CONDENSED MILK CUPCAKES | FLUFFY AND LIGHT

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 VANILLA CUPCAKES WITH CONDENSED MILK

✓egg allergy-friendly

✓ butter free 

✓easy to find ingredients

✓easy to decorate

✓easy to scale the recipe up or down

✓kid-friendly

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.

Gluten-Free Eggless Cupcakes

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

Tips for

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

Add 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

Other Eggless Cake Recipes

Instant pot Eggless Cheesecake

Eggless Chocolate Orange Cake

Vegan Pistachio Olive Oil Cake

Chocolate Passion Fruit Semolina Cake

Mango, Coconut and Lime Loaf Cake 

Eggless Rasmalai Cake

Eggless Honey Cake

Eggless Strawberry Pastel de Tres Leches 

Toasted Coconut Layered Cake with Coconut Buttercream 

Gilded Chocolate and Caramel Maltesers Ombre Cake

Eggless Rose and Pistachio Baklava Cake

Eggless Wholewheat Blueberry Bundt Cake 

Eggless Mawa Peda Cupcake

Pistachio and Cardamom Eggless Cupcake with Saffron Cream Cheese 

Rich and Eggless Chocolate Cake

Lemon, Rose and Pistachio Semolina Bundt Cake

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eggless vanilla cupcakes, condensed milk cupcakes, cupcakes

Desserts, Snacks

International

Yield: 22-24 cupcakes

Author: Hayley Dhanecha

Print

Eggless Condensed Milk Cupcakes | Fluffy and Light

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

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

Vanilla Cupcakes

• 2 cup plain flour
• 6 tbsp sugar
• 200ml sweet condensed milk
• 10-12 tbsp buttermilk
• 10 tbsp sunflower oil
• 1/4 tsp salt
• 1/2 tsp soda bicarbonate
• 1 and a half tsp baking powder
• few drops of vanilla essence

Equipments/Tools

• Oven 

Instructions:

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

Calories

152.40

Fat (grams)

7.56

Sat. Fat (grams)

1.33

Carbs (grams)

18.97

Fiber (grams)

0.31

Net carbs

18.67

Sugar (grams)

10.24

Protein (grams)

2.36

Sodium (milligrams)

89.41

Cholesterol (grams)

4.30

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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