Eggless Vanilla Cupcakes
These eggless vanilla cupcakes are soft, fluffy, and perfect for any celebration. Enjoy them as a delightful egg-free dessert.
Equipment
- 1 12-cup muffin tin lined with paper liners
- 1 large mixing bowl
- 1 Whisk
- 1 Oven preheated to 350°F
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup milk
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the melted butter, milk, vanilla extract, and vinegar. Stir until the mixture is smooth and uniform.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until the batter is smooth and free of lumps.
Baking
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. Once completely cooled, decorate with your choice of frosting and sprinkles.
Storage
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
Pro Tips: Use high-quality vanilla extract for the best flavor. Avoid overmixing the batter to keep the cupcakes light and fluffy.
Ingredient Substitutions: Substitute milk with almond milk for a dairy-free version. Use coconut oil instead of butter for a different flavor profile.
How to Serve: Serve these cupcakes at room temperature for optimal flavor and texture.
Storage & Freshness: Keep cupcakes in an airtight container to maintain moisture. They can also be frozen for up to one month.
Make-Ahead Tips: Prepare the batter a day ahead and store in the fridge, then bake fresh the day of the event.
Ingredient Substitutions: Substitute milk with almond milk for a dairy-free version. Use coconut oil instead of butter for a different flavor profile.
How to Serve: Serve these cupcakes at room temperature for optimal flavor and texture.
Storage & Freshness: Keep cupcakes in an airtight container to maintain moisture. They can also be frozen for up to one month.
Make-Ahead Tips: Prepare the batter a day ahead and store in the fridge, then bake fresh the day of the event.