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


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