Eggless Custard Powder Cup Cake

Eggless Custard Powder Cup Cake

My son’s birthday was being celebrated at school and I had to make cupcakes for this occasion. This time he demanded to have the cupcakes with icing in them.

I had made eggless chocolate cupcakes. These were very simple and easy to make cakes. I made two batches of these cakes. When I was sifting dry ingredients for the third batch, I thought of using custard powder instead of cocoa powder in the recipe and tried to make the custard powder cupcake. The cupcakes came out so soft, moist and had a very rich flavor.

Custard powder used in the recipe gives a very good aroma to the cupcakes. The cakes come out more delicious, flavoured and tasty. The color of the cake after baking is beautiful golden yellow. It enhances the flavor of the cupcakes. It is eggless too.

The cupcakes were enjoyed by everyone in the family and friends.

I am sure you all are going to love it once you make them.

Bake them for your family and friends and they will be surprised when they find the new secret ingredient used to make the recipe.Eggless Custard Powder Cup Cake

I have taken the pic of a cut cupcake. Isn’t it soft and moist?

Have the cake warm or cold. You can decorate the cake with buttercream icing or whipped cream. I have decorated the cake with buttercream icing for my sons birthday celebration at school. Kids and teacher loved them.

Enjoy and serve it as breakfast, high tea or with coffee or warm milk. Pack them in your kids lunch boxes as a treat.

Eggless Custard Powder Cup Cake

Eggless Custard Powder Cup Cake

A very simple and easy cupcake made using custard powder. Custard powder gives cupcake the nice golden yellow color and it enhances the flavor of the cupcake. Enjoy them warm or cold with coffee, tea or warm milk. Serve them as a breakfast or dessert or you can pack them in kids lunch boxes.
Course Breakfast, Dessert
Cuisine Global
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 cupcake
Calories 202kcal


  • 1.5 cup all purpose flour maida
  • 3 tbsp custard powder vanilla flavour
  • 1 tsp baking soda
  • 2 tsp vinegar (I have used apple cider vinegar)
  • 1/4 tsp salt
  • 1/2 cup oil
  • 1 cup milk lukewarm
  • 3/4 cup sugar I have used raw sugar. If you want you can powdered the sugar.


  • In a bowl add milk and add vinegar to it. Mix it. Keep it aside for 5 minutes. The milk will start curdling as shown.
    Eggless Custard Powder Cup Cake
  • In the meantime, sift the dry ingredients (all purpose flour, custard powder, baking soda and salt). Line the muffin mould/tray with cupcake liners and keep aside.
    Eggless Custard Powder Cup Cake
  • In a mixing bowl, add oil and sugar. Beat them with a hand whisk till sugar dissolves.
    Eggless Custard Powder Cup Cake
  • Now add the curdled milk to it and mix them well for 2 minutes.
    Eggless Custard Powder Cup Cake
  • Add the dry ingredient gradually in batches and mix them gently.
    Eggless Custard Powder Cup Cake
  • Eggless Custard Powder Cup Cake
  • The cake batter is ready. Do not overmix them.
    Eggless Custard Powder Cup Cake
  • Fill the batter with the help of spoon in the cupcake liners. It will be around two tablespoon per mould.
    Eggless Custard Powder Cup Cake
  • Tap the cupcake tray gently and bake in the preheated oven @ 180 C for 18-20 minutes. The time varies from oven to oven.
    Eggless Custard Powder Cup Cake
  • After 18-20 minutes check and remove the mold. Remove from the oven and cool them. The cupcakes are ready to use now.
    Eggless Custard Powder Cup Cake
  • Eggless Custard Powder Cup Cake
  • Eggless Custard Powder Cup Cake
  • Eggless Custard Powder Cup Cake


Calories: 202kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 126mg | Potassium: 7mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Calcium: 10mg | Iron: 0.9mg

8 thoughts on “Eggless Custard Powder Cup Cake”

    • Hi you can bake the cake without oven.
      Take a big deep heavy bottom pan. Put salt in it, cover with lid and preheat on medium heat for 15-20 minutes. Then put a stand on it and put the batter in the muffin moulds and cover cook for 25 minutes on medium heat. Insert toothpick and check the doneness of cake. The tooth pick will come out clean once the cake is done or cook for 5 minutes more. If you do not have muffin molds then use normal cake tin and cook. The time for cooking will increase to 40-45 minutes in this case.
      If you have paniyaram pan you can heat the pan. Grease the indents and put a spoonful of batter, cover and cook for 8 minutes on medium heat. Flip other side and cook for 5 minutes more.
      Or you can cook like a pancake on the flat pan. Put a laddle full of batter on the non stick flat pan and cook till bubbles appear. Gently flip and cook for 3-4 minutes on other side. Serve with maple syrp or chocolate syrup. Thank you and happy cooking!


Leave a Reply to Anonymous Cancel reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.