These eggless vanilla muffins are delicious, super moist, and spongy, and the best part is that they taste amazing. This sweet cake can be presented at a birthday party, family gathering or just for your tea time dish. Kids love cupcakes so much because they look cute and taste so good. This eggless vanilla cake recipe is so simple that you can make it all in one bowl. Just grab your mixing bowl; add the dry and wet ingredients, mix, transfer to a baking dish and bake.

The first thing you will do is preheat your oven to 180 degrees Celsius and line your baking tin with cupcake liners. In a big bowl, add one cup of curd. To that, add sugar and beat the mixture with a wire whisk until properly mixed. Then add baking powder and baking soda and mix that again well until everything is well incorporated.

Set aside the mixture for around minutes until you see bubbles on top of the mix; the baking powder and baking soda cause the frothiness. Add one cup of oil and a tablespoon of vanilla extract. Mix that well, then add sifted all-purpose flour in batches while gently beating the mixture with a wire whisk.

You can constantly adjust the consistency of the mixture by adding milk if the batter is too thick or adding more flour if the batter is too thin. Once everything is well mixed, please give it a last scrap with the spatula so you can scrape the sides and everything is mixed properly.

Fill three-quarters of the cupcake liners with the batter so they have enough space to rise when baking. Bake them for 20 to 25 minutes until golden brown on top. They stay soft for days and make an excellent breakfast option.


  • 1 ½ cup (188grams/ 6.6Oz) all-purpose flour
  • 1 cup (128ml) fresh curd
  • ½ cup (118ml) vegetable oil
  • ¾ cup (150grams/ 5.3Oz) of sugar
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 1/2 tsp Vanilla essence or extract
  • 1-2 tbsp Milk


  1. Preheat oven to 180°C for ten minutes.
  2. Place the muffin liners in the muffin tray.
  3. In a big bowl, beat sugar and curd well with a wire whisk until the sugar completely dissolves.
  4. Then add baking powder and baking soda and mix well. Now, wait till 5 minutes.
  5. After 5 minutes, bubbles will appear over the mixture.
  6. Now add oil and vanilla essence and beat well.
  7. In the end, add all-purpose flour in batches and mix well. Do not overmix. Just fold the flour into the wet mixture properly.
  8. If you find the batter thick, add some milk at this stage, maybe 1-2 tablespoons.
  9. Now is the time to transfer the prepared batter to the liners. Remember to fill only 3/4ths of the liners with the batter so that some space is left for the muffins to rise while baking.
  10. Bake in a preheated oven at 180°C and bake it for 20-25 mins or till a toothpick inserted into the centre comes out clean.
  11. Transfer to racks and let cool for 10 minutes. Serve them warm with tea or coffee, or store them in an airtight container for a week.