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Easy Eggless Vanilla Cupcake Recipe

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Eggless Vanilla Cupcakes / Spongy Buttery Cupcakes Morphy And Me Recipe Eggless vanilla
Eggless Vanilla Cupcakes / Spongy Buttery Cupcakes Morphy And Me Recipe Eggless vanilla from www.pinterest.com

Description

If you are a fan of cupcakes but have an egg allergy or are vegan, you might think that you can't enjoy them. However, this easy eggless vanilla cupcake recipe is here to change that. These cupcakes are moist, fluffy, and delicious, just like their egg-containing counterparts. Plus, they are easy to make and require only a few ingredients, making them perfect for beginners and busy bakers alike.

Prep Time

The prep time for this recipe is about 10 minutes.

Cook Time

The cook time for these cupcakes is approximately 18-20 minutes.

Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Cupcake pan
  • Cupcake liners
  • Whisk or electric mixer

Method

  1. Preheat your oven to 350°F/180°C and line your cupcake pan with liners.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the milk, vegetable oil, vanilla extract, and white vinegar to the bowl and mix until well combined.
  4. Spoon the batter evenly into the lined cupcake pan, filling each liner about 2/3 full.
  5. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  7. Frost the cupcakes with your favorite frosting and enjoy!

Notes

  • Make sure to measure your ingredients accurately to ensure the best results.
  • You can use any type of milk for this recipe, including dairy-free milk like almond or soy milk.
  • If you don't have white vinegar, you can substitute it with apple cider vinegar or lemon juice.
  • You can add different flavors to these cupcakes by using different extracts like almond, lemon, or orange.

Nutrition Info

  • Serving size: 1 cupcake
  • Calories: 205
  • Total fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 1mg
  • Sodium: 206mg
  • Total carbohydrates: 32g
  • Dietary fiber: 1g
  • Sugars: 19g
  • Protein: 2g

Recipes FAQ

Can I make these cupcakes ahead of time?

Yes, you can make these cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I freeze these cupcakes?

Yes, you can freeze these cupcakes in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving.

Can I use this recipe to make a cake?

Yes, you can use this recipe to make a 9-inch cake. Simply grease and flour a cake pan and bake the batter for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Recipe Tips

  • To make the cupcakes even more moist, you can substitute some of the oil with unsweetened applesauce.
  • If you don't have a whisk or electric mixer, you can mix the batter by hand with a wooden spoon.
  • Make sure to let the cupcakes cool completely before frosting them, or the frosting will melt and slide off.
  • You can decorate these cupcakes with sprinkles, fresh fruit, or chocolate chips.

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