Cupcake Recipe Without Baking Powder: 5 Steps Recipe

Of course, you can make cupcakes without baking powder!

Q: Will cupcakes rise without baking powder?
A: Most baked goods need a leavening agent to make them rise, and if you exclude it, your cake or your cookies will collapse. Baking powder makes dough rise because it contains both a base and an acid in dried form.

Cupcake Recipe Without Baking Powder

Q: Can I bake a cake without baking powder or baking soda?
A: For instance, self-rising flour can be a great choice in this regard. Baked products like cakes need to ascend to get their quintessential fluffy textures. As you are not using leavening agents, such as baking powder and soda, this flour ensures your cakes are ascending properly in the oven.


  • 1 1/2 cups of all-purpose flour (just regular flour)
  • 1/2 cup of sugar
  • 1/4 cup of softened butter
  • 2 eggs
  • 1/3 cup of milk
  • 1/4 teaspoon of vanilla extract (you know, that tasty vanilla stuff)
  • 1/4 teaspoon of salt


1. Preheat the Oven and Prep Your Cupcake Tin

  • Start by preheating your oven to 350 degrees Fahrenheit (that’s 175 degrees Celsius).
  • Grab your cupcake tin and pop in those cute paper liners.

2. Mix Up the Cupcake Batter

  • In a medium-sized bowl, let’s work some magic. Cream together that softened butter and sugar until it’s all light and fluffy. Think of it like making a delicious cloud.
  • Add in the eggs one at a time, and don’t forget to mix in that yummy vanilla extract.
  • In a separate bowl, take the flour and a pinch of salt, give it a little whisk to combine.
  • Now, take turns adding this dry mix and the milk into your fluffy buttery mixture. Keep mixing until everything’s just hanging out together, like new friends at a party.

3. Fill Those Cupcake Liners

  • Pour your batter into those waiting cupcake liners, filling them about 2/3 full. You want them to have some room to grow.

4. Bake Your Cupcakes

  • Slide those cupcakes into the oven for 20-25 minutes. How do you know they’re ready? Stick a toothpick right in the center of one. If it comes out clean, like it just had a nice bath, they’re done.

5. Let Them Cool

  • But wait, don’t rush things! Let your cupcakes cool down completely before you even think about frosting them. This helps keep that frosting in place, so it doesn’t melt away.

Q: What occurs to cupcakes without baking soda?
A: Omitting baking soda from the cake prevents it from ascending, but you can use baking powder as a substitute. Baking soda is a salt that makes food light and fluffy. If you don’t have this ingredient at hand, use a baking soda replacement. Without it, your cake won’t ascend and can turn out flat.

Q: Does baking powder make cupcakes ascend?
A: Breads, cakes, cookies, and nearly all baked goods require a rising agent. These are the vital elements that make a cake ascend. There are two types of rising agents, chemical (baking soda and baking powder) and biological (yeast).

Q: What can I use if I don’t have baking powder?
A: For every teaspoon of baking powder, you’ll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don’t have any cream of tartar, you can also replace one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Secret for Fluffy Cupcakes:

  • Now, here’s a little secret for you: this recipe doesn’t use baking powder, but it still makes fluffy and yummy cupcakes. The trick is to whip up those egg whites until they’re all stiff and proud, and then gently fold them into the batter. This gives the cupcakes that awesome rise and fluffiness.


  • Oh, and before you start, make sure your eggs are hanging out at room temperature. It helps with the fluffiness.
  • When you add the flour, don’t go overboard with the mixing. Too much mixing can make your cupcakes a little tough. We want them to be tender and delicious.
  • Remember the toothpick trick to check if they’re done. It’s like checking a cake’s pulse.
  • And once again, give your cupcakes some time to chill before you frost them. Nobody likes a melting frosting disaster.

Enjoy these little bites of joy! Happy baking!

Q: What can you replace baking powder with?
A: 8 Alternatives for Baking Powder to Use When You Run Out: Cream of Tartar and Baking Soda, Lemon Juice and Baking Soda, Buttermilk and Baking Soda, Molasses and Baking Soda, Yogurt and Baking Soda, Vinegar and Baking Soda, Club Soda, Self-Rising Flour.

How to Make Buttercream Frosting

Buttercream frosting is delicious! You can make any type of frosting you want by mixing different ingredients together. Try making some of your favorite flavors.

How Many Brownies Are In A 9×13 Pan?

How to Store Frosted Cupcakes?

Cupcakes are best the same as when they were baked. However, you can store them in an airtight container for up to three days at room temperature or in your refrigerator for up to three days. You can also freeze unfrosted cupcakes for up to two months. To thaw frozen cupcakes, place them in the microwave for about 30 seconds, then let sit for 10 minutes before serving.

You should always bake your cupcakes the day before you plan to eat them. Make sure to store them in an airtight container (not plastic) in the refrigerator. Serve them at room temperature.

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Adila Zakir

Adila Zakir (USA Federal Drug Authority Certified) Studied medical and medical-related business at the same time Overcame search lethargy Worked for medical search and business marketing consultation Expert in medical writing and has special interest in immunity boosting foods.

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