Whole Wheat Eggless Vanilla Cupcakes Recipe | Healthy & Fluffy Homemade Cupcakes

Craving soft and fluffy cupcakes without refined flour or eggs? These Whole Wheat Eggless Vanilla Cupcakes are the perfect healthy alternative! Made with wholesome whole wheat flour, natural sweetness, and simple ingredients, this recipe gives you moist, light, and delicious cupcakes every single time. Ideal for kids, parties, or guilt-free snacking, these cupcakes prove that healthy baking can also taste heavenly.

I usually don't prefer whole wheat vanilla cupcakes because I thought they would be bland in taste when compared to other cupcakes. So I never tried them. But a request to bake them, made me think as to how they would taste.


In order to make them a little rich I added roasted almond chunks and almond essence and to my surprise these cupcakes tasted so good and heavenly than any other flavour.They were a hit among the people.  

They were soft and moist and rich in almond flavour, the best part was that they were eggless too.

⭐ Why You’ll Love This Recipe

✔️ 100% whole wheat flour (no maida)
✔️ Completely eggless – perfect for vegetarians
✔️ Light, moist, and fluffy texture
✔️ Easy recipe with basic ingredients
✔️ Great for birthdays, lunchbox treats, or tea-time snacks


🥄 Ingredients You’ll Need

  • Whole wheat flour – 1½ cups

  • Baking powder – 1 tsp

  • Baking soda – ½ tsp

  • Salt – a pinch

  • Powdered sugar or jaggery – ¾ cup

  • Yogurt – 1 cup (thick, fresh)

  • Milk – ½ cup (adjust consistency if needed)

  • Oil – ½ cup (or melted butter)

  • Vanilla extract – 1½ tsp

  • Lemon juice or vinegar – 1 tsp (helps cupcakes rise)

👩‍🍳 Step-by-Step Recipe

  1. Preheat oven – Set to 180°C (350°F) and line a cupcake tray with paper liners.

  2. Prepare wet mix – In a bowl, whisk yogurt, sugar, and oil until creamy. Add vanilla extract and vinegar.

  3. Mix dry ingredients – Sift whole wheat flour, baking powder, baking soda, and salt.

  4. Combine gently – Fold dry mix into wet, adding milk slowly until you get a smooth, thick batter.

  5. Fill & Bake – Divide batter into cupcake liners (fill ¾ full). Bake 18–20 minutes, until a toothpick inserted comes out clean.

  6. Cool & Decorate – Let cool before frosting, or enjoy plain for a wholesome treat.

💡 Tips for Perfect Eggless Vanilla Cupcakes

✨ Use fresh yogurt—it’s the secret to a soft texture.
✨ Don’t overmix; fold gently for fluffy cupcakes.
✨ Add chocolate chips, nuts, or sprinkles for variety.
✨ Store in an airtight container for up to 3 days.


🍴 Serving Suggestions

  • Frost with vanilla buttercream, whipped cream, or chocolate ganache for a festive touch.
  • They’re also delicious plain with a dusting of powdered sugar.

These Whole Wheat Eggless Vanilla Cupcakes are light, moist, and full of flavor—without refined flour or eggs. A healthier baking option that’s easy, delicious, and perfect for every occasion.


Tried this recipe? 🧁✨ Share your whole wheat eggless vanilla cupcakes on Instagram @sheen_bakes and tag us! Don’t forget to bookmark this recipe for your next healthy baking day. 💛

Enjoy !!
 Love, 
Nousheen Yahya

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