Eggless Tutti Frutti Cup Cakes | Eggless cupcakes | Best Eggless Cake

Baking | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Resting Time 20 Mins
  • Total Time 25 Mins
  • Servings 6


  • 1 cup Maida
  • 1/2 cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Essence
  • 5 - 6 drops Pineapple Essence
  • 1/2 cup Milk
  • 3 tbsps Curd
  • 3 tsps Tutti Fruitti Pieces
  • 1.5 tbsps Vinegar
  • 1/4 cup Oil


  1. Beat Sugar, Curd, Oil and Sugar together with a whisker until the sugar melts and becomes creamy.
  2. Add Vanilla, Pineapple Essence and beat it further. Then sieve Maida, Baking Soda, Baking Powder and Tutti Fruitti into the bowl. Set aside the remaining Tutti Fruitti.
  3. Beat the sieved flour thoroughly from one side. (If you beat it in the reverse direction, the air goes out of the dough and the cake won’t rise.)
  4. Finally, add Tutti Fruitti and fill the Cups to the half.
  5. Set the Cups in the oven pre-heated for ten minutes at 180 degrees and bake for 20- 25 minutes.
  6. Serve after fully cool.
  7. If you want to bake it in a Cooker, remove the rubber gasket, preheat the Cooker for 10 minutes on a high flame. Place a plate and the Cups on it.
  8. Cover and bake on low flame for 30-40 minutes.
  9. In case you do not have metal Cake Cups, you could bake in paper tea cups or just use a regular Cake Mould.