Waitrose and Partners
Easy mayonnaise cupcakes

Easy mayonnaise cupcakes

Mayo in cupcakes? That's exactly what Elly Curshen has done, so this recipe doesn't require eggs or butter! The resulting cakes are fluffy, light in texture and delicious.

5 out of 5 stars(1) Rate this recipe
  • Makes6
  • CourseCake
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling and setting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 130g plain flour
  • 90g golden caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp fine sea salt
  • 125ml milk
  • 90g mayonnaise
  • 1 tsp vanilla extract

For the icing

  • 100g icing sugar
  • Cooks’ Ingredients 100’s & 1000’s, to decorate, or whatever topping you prefer


  1. Preheat the oven to 190ºC, gas mark 5 and line a cupcake tin with 6 deep muffin cases.

  2. Whisk together the flour, caster sugar, baking powder, bicarbonate of soda and salt until lump free and thoroughly combined. In a jug, whisk together the milk, mayonnaise and vanilla. Add the wet ingredients to the dry ones in the bowl, then whisk until smooth.

  3. Divide evenly into the prepared cupcake cases (they’ll rise quite a bit so don’t overfill) and bake for 20-25 minutes, or until puffed and slightly golden. A skewer inserted into the centre should come out clean. Remove the cupcakes from the tin and leave to cool completely on a rack before icing.

  4. To make the icing, sift the icing sugar into a small bowl and add 1 tbsp water (or use lemon juice to make a lemon icing). Blend until smooth. Add another 1 tbsp water if needed, to create a thick icing that won’t run off the cakes. For an easy way to ice the cakes, hold the base and dip the cake into the bowl of icing. Allow the icing settle for a minute or so, then scatter over your chosen sprinkle toppings.

Cook’s tip

More ways with leftover mayo

1 Make crumbs cling
You can use mayonnaise to coat the fish before breadcrumbing, instead of egg, when making homemade fish fingers.

2 Mayo-enriched mash
Add mayonnaise to mashed potato to make it extra creamy and rich. Just add it at the same time as the butter – use a heaped spoonful of mayonnaise per serving and reduce the butter a little.

3 Cheesy garlic bread
Blend a heaped spoonful each of mayonnaise, softened butter, grated mozzarella and Cheddar, and add finely grated garlic. Stir in a bit of finely sliced salad onion and spread over a flatbread. Grill until golden brown and bubbling for a deliciously cheesy garlic bread.


Typical values per per cupcake when made using specific products in recipe


1,357kJ/ 323kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating