Eggless Vanilla Cupcakes: I’m A Poor Froster Of Cupcakes.

Buttercream frosting is my weakness. Sometimes I’ll buy a cupcake just to eat the frosting. This was one of those instances when the lament for frosting was greater than the need for cake baking.

I know I do stupid things like eating chocolate chips out of a bag, but just making a batch of frosting for the sake of licking the bowl clean would just make me a freak of sugar.

So I had to make some cupcakes which could be frosted. Being Indian, and living in India, I often entertain guests who are pure vegetarian and do not consume eggs- even in ‘hidden’ form like cake, cookies and brownies. And some members of my family observe a pure vegetarian diet on certain days of the week.  I tried some eggless baking earlier, which was so-so…didn’t turn out so great. So factoring all this in, I knew it was time to learn and practice a new eggless cake recipe.

For great vegetarian recipes and variations, I often turn to Anushruti’s blog.  I made her eggless chocolate brownies for a friend’s daughter’s birthday and the whole family loved them. For these cupcakes, I used her eggless vanilla cake recipe, with the only tweak being in one ingredient- the yogurt. The recipe calls for plain, I used vanilla flavoured Danone yogurt because it tastes nice. And I worked with this yogurt in an earlier cake recipe and it turned out well.

The batter, like Anushruti describes, is a little looser than regular cake batter- and so velvety smooth! 

I must admit here- I have never frosted a cupcake before. I haven’t frosted much anything. I didn’t think it would be that hard- since I was doing a home-style cupcake- but boy, was I wrong.

  • You need nimble fingers.
  • You need to move deftly around the side of the cupcake so that you don’t accidentally sever bits off.
  • You need practice.

I watched this video, where the YumSugar team goes to the famous Magnolia Bakery to learn how to create the signature Magnolia swirl.

I tried mimicking the movements, but my swirls just ended up looking like strange bumpy imperfections, so I took a butter knife and smoothed down the bumps and made an X. Because X marks the spot and all that. And also because it was the only pattern I couldn’t screw up. Badly.



For The Vanilla Cupcakes:


  • 1 ½ cup + 2 tbsp flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup + 1 tablespoon butter, at room temperature
  • 1 tin sweetened condensed milk- I used Nestle Milkmaid
  • 3/4  cup milk
  • 4 tbsp vanilla flavoured yogurt
  • 2 tsp vanilla extract


  • Pre-heat oven to 150C
  • Keep a cupcake tray aside, greased or lined with paper liners.
  • In a medium-sized bowl, combine the flour, baking powder and baking soda well, and sieve everything once.
  • In a large mixing bowl, beat the butter and Milkmaid until well incorporated, about a couple of minutes.
  • Add the vanilla yogurt and beat some more.
  • Pour in the milk and vanilla extract and beat well till everything is combined.
  • Fold in the dry ingredients and scrape down the sides of the bowl with a spatula.
  • Beat everything for a few minutes longer until the mixture is smooth and devoid of lumps and bubbles.
  • Pour the batter into a cupcake tray lined with paper liners and bake for about an hour at 150C.

I kept checking on mine after 45 minutes!

For The Frosting:


  • 1/4 cup softened butter
  • 3/4 cup icing sugar
  • 1 1/2 teaspoon cinnamon powder


Beat the butter, sugar and cinnamon in a bowl until you get a smooth frosting which can be spread over your cupcakes. You may have some left over.

DSC04283Even though the icing looked like it was done by a Gremlin, these tasted pretty nice. The cupcake, as you can see, was very light and airy, but nice and spongy as well- perhaps the condensed milk gives it that bit of elasticity. Very versatile indeed, especially if you can frost like a pro!!

I also photographed the cupcakes atop my latest acquisitions for my bookshelf: David Lebovitz’s The Sweet Life In Paris, and  The Essentials of Classic Italian Cooking by Marcella Hazan. DL’s book is a must-have on any foodie’s shelf, and it has been so strongly recommended by other bloggers that I had to add it to my collection of food writing. And Hazan’s book is a wonderful repository of Italian food and cooking- from how to tell good Balsamic vinegar from one that is merely ok; to the best way to handle basil and pages and pages of illustrations and authentic Italian recipes. The illustrations are really wonderful; I highly recommend this book if you love Italian cuisine and want to learn more about it.

I was being all amateur and thought that by placing the cupcakes on the books, I may be able to divert some of your attention away from the hideousness of the frosting.

Because on this blog, I like to celebrate the hits and misses!!


17 thoughts on “Eggless Vanilla Cupcakes: I’m A Poor Froster Of Cupcakes.

  1. Pingback: Adventures In Eggless Cupcake Baking Part 1 | Masala Art

    • Lol! Thank you. I don’t know what it is about Gremlins and me. I think I watched the movie to early and it left a deeper impact than I’d thought. And your choc chip muffins look great! So im sure your cupcakes are as good 🙂

  2. Awwww I can’t believe you’ve never frosted a cupcake! I’ve been doing it since I was little so I guess I never thought about it, but you did just fine. X does mark the spot. Plus you can hide everything with sprinkles. Yeah!!

    • Thanks Heather!! Yeah well, I grew up more as a spice-tempering kinda gal and not a cupcake froster. My mother was never big on baking- but she worked well with spices. And I shall keep that in mind-using sprinkles to hide flaws!!

  3. the frosting looks super cool. I am a frosting person too. Same pinch! and you know what!!! I am reading DL’s The Sweet Life in Paris too!! how cool is that and enjoying every bit of it as well.

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