• Nupur Bhattacharya

Eggless Moist White Yogurt Vanilla Cupcakes with White Chocolate Condensed Milk Buttercream Frosting

Moist, Fluffy, Light, Airy, Eggless Vanilla cupcakes made with yogurt and topped with silky smooth white chocolate condensed milk butter cream! With this recipe you can easily whip up perfect cupcakes every time!


Yield: 12 cupcakes (add 3 tbsp. batter in each muffin cup)


1 cup white chocolate morsels (175g)

1 cup butter (unsalted) 2 sticks (226g)

Salt 1/4 tsp.

1/2 can condensed milk (7 oz)


3/4 cup Granulated cane sugar (150g)

1/2 cup Cooking Oil (I use Canola Oil) 4.2 oz

1 cup All Purpose Flour (120g)

6 tbsp. Corn Starch (45g)

3/4 tsp. Baking soda (3g)

1.5 tsp. Baking powder (6g)

1.5 cup Greek Yogurt (or hung yogurt) (330g)

1.5 tsp. Vanilla extract

1/2 tsp. Salt



  • If you are not planning on frosting the cupcakes then add 1 cup of sugar instead of 3/4 cup

  • Make sure that the yoghurt is made from full fat milk (whole milk)

  • Also make sure that the yogurt is not too sour and it is at room temperature

  • You can make hung yogurt by hanging regular yogurt in a muslin cloth over a bowl for one hour

  • Mix the cornstarch and the all-purpose flour and set aside

  • Pour the oil in a big bowl. Add sugar and salt and whisk well

  • Add in the yogurt and whisk thoroughly Add baking powder and baking soda

  • Whisk till the mixture looks light and fluffy Add the flour mixture in thirds

  • Fold the flour and don't over mix

  • Place cupcake liners in a 12 cup muffin pan

  • Fill each cup with approximately 3 tablespoons of batter

  • The batter should fill approximately 2/3 of the cup

  • Carefully shake the pan to level the batter Bake at 350 degrees fahrenheit for 20 to 22 minutes (until you see very slight browning of the cupcakes)

  • A toothpick inserted in the centre should come out clean

  • Transfer the cupcakes to a wire rack and cool completely


  • The butter for the frosting should be slightly soft

  • The sweetened condensed milk should be at room temperature

  • Melt the white chocolate in a microwave in 30 second increments

  • Mix till the chocolate is completely melted and smooth

  • Set this aside and cool to room temperature

  • Place the butter in a bowl

  • Cut the butter so it can be whisked easily Start whisking the butter and scrape the sides from time to time

  • Whisk till the batter looks light and fluffy Add approximately half a can of condensed milk

  • Whisk and combine thoroughly

  • Add the melted white chocolate

  • Whisk thoroughly

  • If the white chocolate is not mixed thoroughly it will form little bits when the frosting cools down

  • The frosting should be silky smooth

  • If you want to frost the cupcakes the next day you can store the frosting in the refrigerator and bring it back to room temperature before frosting

  • Fill a piping bag. I used a 1M tip for frosting

  • After the cupcakes cool down you can frost it in whatever design you like

  • I added as little sprinkle of gold and white sanding sugar that makes it look really pretty!


Hope you enjoyed this recipe! Do let me know!

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