Eggless Cupcakes Recipe In Microwave Convection Mode - Eggless Microwave Baking

Cooking.Shooking's picture

Jan. 21, 2015

Egg-free Vanilla Cupcakes Baked in Microwave's Convection Mode. Making these super-moist and soft no-egg cupcakes which are iced with Chocolate Whipped Cream is easy, but they can get overbaked from top and undercooked if your Microwave Oven has its rods on top, so In this episode I show how to prevent cakes from getting overbaked from top and undercooked from center which is also a reason for sinking of cakes. Baking in Microwave is easy, if you understand your oven well.. In this episode I show how to work around with your Microwave for baking if it has its rods on top.


Plain flour 1 Cup (16 tbs)
Oil 1/4 Cup (4 tbs)
Sugar 1/2 Cup (8 tbs)
Milk 1/2 Cup (8 tbs)
Vinegar 1 1/2 Teaspoon
Baking soda 1/4 Teaspoon
Baking powder 1/2 Teaspoon
Vanilla essence 1 Teaspoon



1.Preheat the oven to 160 F on convection mode.



2. Add vinegar to milk and set it aside for sometime to make buttermilk.

3. Take oil in a bowl, add vanilla essence and sugar to it. Beat it together.

3. In a separate bowl, mix together plain flour, baking powder, baking soda to make the flour mix.

4. Add buttermilk to the sugar bowl and whisk it in.

5. Gradually add the flour mix and whisk to combine everything evenly.

6. Scoop the batter into cupcake tin lined with cup cake liners.

7. Bake in a preheated microwave oven for 7 to 8 minutes at 170 F.

8. Loosely cover the cupcakes with aluminium foil and continue to bake for another 6 to 7 minutes.

9. Cover the cupcakes with a damp cloth and let it rest for another 10 minutes.



10. Ice and decorate it as desired and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 127Calories from Fat 46

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 48 mg2%

Total Carbohydrates 19 g6.3%

Dietary Fiber %

Sugars 8 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet