Tutti Frutti Cup Cakes are delicious cup sized cakes. This brings back our favorite childhood memories. It’s a bright little bites filled with colorful bits of tutti frutti’s into a soft, spongy cake. These are ones that are commonly available in local bakeries, and now you can create that same cupcake right at home with simple pantry ingredients. Learn to make Tutti Frutti Cupcakes with step by step instructions.
This recipe has a light and fluffy texture. This is a quick and easy to make recipe. The pop of color from the tutti frutti looks adorable, while the soft cake makes each bite irresistible. It’s perfect for birthdays, Christmas baking, or to simply brighten an evening. It is a must try dessert.
Jump to:
About Tutti Frutti Cup Cakes
These cupcakes are a delightful blend of flour, yogurt, oil, and baking agents that come together to make a fluffy base, studded with colorful tutti frutti. The recipe uses no eggs, yet delivers wonderfully soft cupcakes, thanks to curd and baking soda reacting together to create that lovely lift.
You don’t need a hand mixer for this recipe—just a good whisk and a bit of patience. The trick lies in mixing up the three parts quickly and baking immediately to lock in that airiness. A sprinkle of extra tutti frutti on top gives that bakery-finish touch. It is a quick to make eggless cupcake recipe.
The batter is oil-based, so the cupcakes stay moist for days. With their golden domes and pops of red, green, and yellow, these little cakes are a joy to look at and even more joyful to eat. You can easy customize with your favorite nuts, chocolate chips, sprinkles etc into the batter.
I usually make these on weekends or when we have guests at home. Everyone loves how soft and colorful they turn out—it’s always the first thing they notice. They disappear so quickly that someone usually sneaks one even before they’ve fully cooled.
Tutti Frutti Cup Cakes Ingredients
- Maida (All-Purpose Flour) – Use sifted flour, this aerates the flour, and gives a light and fluffy cupcake texture. It also prevents lumps and helps in even baking.
- Sugar – Adds sweetness, helps the cake batter bind together, makes the texture moist.
- Oil – Adds richness and moisture, makes the cupcakes soft and prevents them from drying out.
- Vanilla Essence – Adds a mild, comforting aroma that enhances the overall flavor of the cupcakes.
- Baking Powder – Acts as a leavening agent to help the cupcakes rise. This makes the cake texture soft and airy.
- Salt – Balances sweetness of the dish. Just add a pinch, as it enhances the flavors of the cupcake.
- Tutti Frutti – This is the key ingredient. Adds color, texture and sweetness.
- Curd (Thick Yogurt) – Curd when mixed with baking soda and vinegar activates baking soda. Helps to keep cupcakes moist and soft.
- Vinegar – Reacts with baking soda when combined with curd. It gives a light and soft cup cake.
- Baking Soda – Activated by the acidity of the vinegar and curd, baking soda causes foaming that leavens the batter, ensuring the cupcakes have a soft and porous texture. This chemical reaction is crucial for creating a light and fluffy texture.
Why This Recipe Works
- No eggs, yet soft and fluffy.
- This recipe is made with simple pantry ingredients.
- Bright pops of tutti frutti make them visually appealing.
- This recipe has moist and tender texture.
- Perfect for both kids and grown-ups.
Similar Recipes
How to make Tutti Frutti Cupcakes Step by Step
1.Take sugar, oil, vanilla essence and water(Mix 2) in a mixing bowl and whisk it well till sugar dissolves completely. Toss tutti frutti with a teaspoon of maida and set aside.
2.Sieve maida, baking powder and salt twice at least and take it in a bowl. Reserve a tablespoon of tutti frutti and add the rest to it(Mix1) and mix well.
3.Take curd in a bowl add baking soda and vinegar to it you will see it foaming up, whisk it well. Now add mix 1 and mix 3 to mix 2 and whisk it well. Preheat oven at 180 deg C.
4.Line cupcake liners in a baking tray / muffin pan. Scoop out the batter and fill the cupcake liner up to 3/4th.Then add reserved tutti frutti on top. Bake it at 180 deg C of or 20-25 minutes until a tooth pick inserted in the center of the cupcakes comes out clean , you can also see the golden top.
Cool down and store in airtight container.
Expert Tips
- Do not rest the batter – Once all the ingredients are mixed, the batter should be baked immediately. The reaction between baking soda and vinegar is time-sensitive and gives the best results when baked without delay.
- Toss tutti frutti in flour – Always coat tutti frutti with a teaspoon of maida before mixing it into the batter. This helps prevent it from sinking to the bottom of the cupcakes.
- Check baking soda freshness – Use only fresh, active baking soda. When added to curd and vinegar, it should foam up immediately — that’s the sign it’s active.
- Preheat oven – Ensure your oven is preheated to the correct temperature before baking. This ensures even cooking and perfect domed tops.
- Customize with nuts or flavors – You can easily adapt this base recipe by adding chopped cashews, almonds, or a hint of cardamom for a festive twist.
- Avoid overmixing – Gently fold the dry and wet ingredients together just until combined. Overmixing can make the cupcakes dense.
- Testing: A clean toothpick inserted in the center of the cupcake is the best test for doneness. If it comes out clean, they’re perfectly baked.
Serving and Storage
Let the cupcakes cool completely before storing. They taste best when served slightly warm or at room temperature. Store them in an airtight container and they’ll stay soft and moist for 2-3 days. You can even warm them slightly before serving.
These cupcakes are perfect as an after-school snack, for birthday parties, or even as a quick tea-time treat. They pack well in lunchboxes too.
FAQS
1.Can I make this recipe as a full cake instead of cupcakes?
Yes, just pour the batter into a greased 6-inch cake tin and bake a little longer.
2.Can I skip vinegar?
Vinegar helps activate the baking soda for that soft texture. If you don’t have vinegar, you can substitute with lemon juice.
3.What type of oil should I use?
Use any neutral-flavored oil like sunflower or canola oil.
4.Can I use store-bought curd?
Yes, but make sure it’s thick. Homemade curd works best for me.
5.Why did my cupcakes turn hard or dry?
This could be due to overbaking or resting the batter too long before baking. Bake immediately after mixing for best results.
If you have any more questions about this Tutti Frutti Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Tutti Frutti Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Tutti Frutti Cup Cakes Recipe
Ingredients
MIX 1 :
- 3/4 cup maida
- 1/2 teaspoon baking powder
- 1/4 cup tutti frutti
- 1 tiny pinch salt
MIX 2:
- 1/3 cup sugar
- 1/8 cup + 1 tablespoon oil
- 1/2 teaspoon vanilla essense
- 1/4 cup water
MIX 3:
- 1/4 cup thick curd
- 1/2 tablespoon vinegar
- 1/4 teaspoon baking soda
Instructions
- Take sugar, oil, vanilla essence and water(Mix 2) in a mixing bowl and whisk it well till sugar dissolves completely. Toss tutti frutti with a teaspoon of maida and set aside.
- Sieve maida, baking powder and salt twice at least and take it in a bowl. Reserve a tablespoon of tutti frutti and add the rest to it(Mix1) and mix well.
- Take curd in a bowl add baking soda and vinegar to it you will see it foaming up, whisk it well. Now add mix 1 and mix 3 to mix 2 and whisk it well.
- Preheat oven at 180 deg C.
- Line cupcake liners in a baking tray / muffin pan.
- Scoop out the batter and fill the cupcake liner up to 3/4th.
- Then add reserved tutti frutti on top.
- Bake it at 180 deg C for 20-25 minutes until a tooth pick inserted in the center of the cupcakes comes out clean , you can also see the golden top.
- Cool down and store Tutti Frutti Cup Cakes in airtight container.
Notes
- Do not rest the batter – Once all the ingredients are mixed, the batter should be baked immediately. The reaction between baking soda and vinegar is time-sensitive and gives the best results when baked without delay.
- Toss tutti frutti in flour – Always coat tutti frutti with a teaspoon of maida before mixing it into the batter. This helps prevent it from sinking to the bottom of the cupcakes.
- Check baking soda freshness – Use only fresh, active baking soda. When added to curd and vinegar, it should foam up immediately — that’s the sign it’s active.
- Preheat oven – Ensure your oven is preheated to the correct temperature before baking. This ensures even cooking and perfect domed tops.
- Customize with nuts or flavors – You can easily adapt this base recipe by adding chopped cashews, almonds, or a hint of cardamom for a festive twist.
- Avoid overmixing – Gently fold the dry and wet ingredients together just until combined. Overmixing can make the cupcakes dense.
- Testing: A clean toothpick inserted in the center of the cupcake is the best test for doneness. If it comes out clean, they’re perfectly baked.
Divs
love these teeny weeny cute cupcakes. looks so spongy soft.
Selvarani Ganesan
Lovely clicks….Super
Vidya Prabhu
Can we make without adding vinegar?
Meena srinivas
Thank you Sharmi for such a lovely timely cakes. More than cakes your photographs talking to us….. Mouthwatering …. soft texture is explained in the photo itself. I loved them and I tried immediately,they came out so softy and tasty. More than nuts Tutti Frutti is so colourful and attractive. Small doubt – 1. If I want to make this as a normal big cake, how to count the measure? 2. Shall we try this with fresh strawberrys? Now season started and here in Bangalore we are getting juicy fresh strawberrys everywhere. 3. I am asking with you for a long time, pl tell me how to make the icing decoration on top of these cakes? Something like creamy and designer one – have the piping cone and the nozzles but don't know to make the cream. Please help me Sharmi.
SHARMILEE J
Yes you can make it as a cake but the measure depends on the cake tin, if you are using a bread loaf tin then double the measure which is the orginal recipe.I will surely try and post icing decoration soon, dono when but sure to post it someday atleast 🙂
Meena srinivas
Well done Sharmi. Your Home page decoration for Christmas was so colourful and beautiful. The new look really adds feather to your site. The images moving both sides give a treat to eyes. Santa, Jingle bells, Christmas tree, the colours and decorations, etc…. My daughter loved so much. You are really taking care of all little things…. that makes big… bigger…. biggest … happiness. You are our Secret Santa.
SHARMILEE J
Awww…thats such a sweet comment which made my day…Thank you so much Meena!
Yong
Looks so nice and cute. Can I use Plain flour to replace " Maida"?
SHARMILEE J
Yes you can use…
sanya lourenco
Hi….1 cup tutti frutti is how many grams? Thanks in advance. ..
SHARMILEE J
I am not sure in gram measures…I measured only in cup for this recipe
garima mishra
Hi! Love the recipe! Made them today! Taste and texture were great! The only thing where I need further help is that it didn't come out of the paper lining as it should have. Thanks heaps!
SHARMILEE J
I didnt face any issues at all it came out so clean for this recipe…may be try greasing the liners next time you try….
Palak Sharma
This is a problem i often face plz help me with it. I usually need to bake around 30 cup cakes/muffins whenever there are friends over for meals. I have a muffin tray that can make 6 muffins at once, and i always distress over what to do with the batter while 1 batch is baking. Letting it rest for too long will spoil the cup cakes. Is it ok to add the rising and leavening agents in the end evrytime I bake a new batch?
SHARMILEE J
I have the same pblm as my oven is small and a 6 muffin tray only fits in…..I always keep the batter outside while the first batch is baking…..yes but for 20mins its ok to rest the batter but not more than that…The only way is to mix the batter while the first batch is baking else buy a bigger tray
Rahul Rohit
Will the time remain same if bake as a single cake instead of cup cakes? Thanks
SHARMILEE J
No No for single cake it will take more time may be 30-35 mins atleast depends on the pan size too
Unknown
Tried it yestarday and it turned out perfectly. My little one didn't wanted to leave the kitcken 🙂 Thanks for the lovely recipe.
Rahul Rohit
Baked it as a single round cake. Came out very well thanks.
Unknown
Hi sharmi,
Is it ok if i try the cake with butter.
sushma paul
Hi sharmi,
Is it ok if i try the cake with butter.
SHARMILEE J
Sure you can
Kshama
Hi Sharmi,
These came out very well thankyou so much.
I do have one doubt though
Mine always come out a little sticky from the inside
In other words they come out Not as porous or spongy from inside
Do you know what could be the reason ?
Is it related to beating the batter ?
I am a little worried of overbeating the batter because that ends up flattening the cake
Coul you please help me if you have faced this issue at some point in time ?
SHARMILEE J
Stickiness may be due to uncooked batter
Kshama
Hi Sharmi,
Would you be able to help me .
This recipe cake came out well in taste but mine does not become as fluffly and spongy
It gives a distinct taste of oil
Do you know any reason why
SHARMILEE J
Use normal cooking oil which has no flavour.
Kshama
Thank You sharmi
I did use normal cooking oil itself but could Not get that texture
Let me try again some day
Thanks for your help
Unknown
can I make these cupcakes using half maida half whole wheat flour?
Unknown
Hi,
Can I use half maida / half whole wheat flour for this recipe? Please let me know. Thanks – Urvashi
SHARMILEE J
Yes you can
Jessi paul
how much is 1/8 cup. I have 1,1/2,1/4 and 1/3 cups. Can we double the recipe?
sharmila
Hi,
Can you use melted butter or ghee instead of oil?
Sharmilee J
Yes you can use but keep an eye on the measure
Nancy
yummy cupcake