Simple Pineapple Cup Cakes recipe with egg and fresh cream frosting
Prep time
Total time
Eggless version of Pineapple cup cakes or cakes.
Recipe type: Dessert
  • 1 cup plain flour/all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 curd + 2 tsp vinegar
  • ½ cup Oil or butter
  • ¾ cup sugar powder
  • 2-3 tbsp milk
  • ½ tsp Pine apple essence
  1. Pre-Heat the oven.
  2. Place the muffin liner in the muffin tin.
  3. Sift the plain flour, baking powder, baking soda and sugar powder into a large mixing bowl.
  4. Add the curd and vinegar and beat it at the low speed.
  5. Add the oil and beat it high speed for 2 second.
  6. Add the Pineapple essence and beat on medium-high, just until blended.
  7. Do not overbeat.
  8. If the batter is too thick add milk and adjust it.
  9. Pour into the prepared muffin tin and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes.
  10. Cool cup cakes in the pan on a wire rack for 5 minutes.
Recipe by Prema's Culinary at