Eggless Vanilla Cupcakes
Ingredients:
2/3 cup (85g) all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1/4 cup (50g) granulated sugar
1/4 cup (60ml) whole milk (or non-dairy alternative)
2 tbsp (30ml) water
2 tbsp (30ml) vegetable oil
1/2 tsp vanilla extract
1/2 tsp white vinegar or apple cider vinegar
Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
Servings
Makes 6
Difficulty
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C) and line a 6-cup muffin tin with cupcake liners.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Mix Wet Ingredients: In another bowl, whisk together the sugar, milk, water, oil, vanilla extract, and vinegar until combined.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
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Bake: Divide the batter evenly among the 6 cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Perfect Vanilla Buttercream
Ingredients:
3 tablespoons (42g) unsalted butter, softened
1 cup (120g) powdered sugar, sifted
½ teaspoon vanilla extract
1 teaspoon cold water
Instructions:
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In a small mixing bowl, beat the softened butter until creamy and smooth.
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Gradually add the powdered sugar, mixing until fully incorporated.
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Mix in the vanilla extract.
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Add the milk, a little at a time, until the frosting reaches your desired consistency for spreading or piping.
Prep Time
10 Minutes
Cook Time
None
Total Time
10 Minutes
Servings
Makes enough for 6 cupcakes
1/2 Cup of icing
Difficulty
