Eggless vanilla chocolate chips cupcakes

6 servings
15 min
27 min
Very Easy


Number of serving: 6
Maida - 1.5 cups

Cornflour - 1 teaspoon

Butter - 1/4 cup

Powdered sugar - 3/4 cup

Milk - 3/4 cup

Vanilla essence - 3/4 teaspoon

Salt - 1/2 teaspoon(if using unsalted butter)

Baking powder - 1 teaspoon

Chocolate chips - 1.5 tablepsoon


  • Sift the flour, baking powder, cornflour and salt together atleast twice to make sure they are evenly distributed. Keep aside.
  • In a wide bowl, cream the butter and sugar using a whippe until the sugar is completely dissolved, Keep aside.
  • Add vanilla essence to the milk, mix well and add the milk to the creamed butter sugar mixture. Beat it well until its light and creamy.
  • Now add the flour in 2 parts to the above creamed mixture and mix well. The batter will be very creamy like shown in the below pic. The consistency is inbetween thick and runny.
  • Add in the chocolate chips reserving half a tablespoon alone for the topping. Just fold in gently, dont overmix.
  • Arrange muffin liners in the pan and spoon the mixture to fill 3/4 of the muffin pan.
  • Preheat the oven to 180 deg C and bake it for 25-30 minutes until a fork inserted comes out clean.
  • The top will be lightly golden brown, and mine got done in exactly 27 minutes.
  • Allow it to cool on wire rack for 10 mins and then enjoy your cupcakes.


Eggless Vanilla Chocolate Chips Cupcakes, photo 1
Eggless Vanilla Chocolate Chips Cupcakes, photo 2
Eggless Vanilla Chocolate Chips Cupcakes, photo 3


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