Eggless Vanilla Cupcake Recipe
Fluffy, soft and easy to make eggless vanilla cupcakes with pantry ingredients. Easily made vegan as well with substitutes in notes.
Servings: 12 cupcakes
Calories: 169kcal
Equipment
- Mixing bowl
- cupcake tin
- Cupcake liners
Ingredients
- 1 cups all purpose flour
- ¾ cups sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup butter softened to room temperature, or sub oil
- ½ tbsp vanilla extract
- 1 cup milk use plant based milk alternative like soy milk
- 1 tbsp apple cider vinegar substitute vinegar if needed
- ½ cup mini chocolate chips or sprinkles optional
Instructions
- Mix milk and apple cider vinegar together, set aside
- Set oven to 350F
- Mix dry ingredients together in a bowl
- Add in wet ingredients and mix until combined
- Line cupcake pan with liners and fill about 3/4 full
- Bake for 18-22 minutes. Cool then frost, if desired and enjoy
Notes
Note: this recipe is for the base of an eggless vanilla cupcake.
It can be made vegan, I have outlined the substitutes within the post.
I used the reverse creaming method as it produces a nice crumb.
Nutrition
Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 196mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 269IU | Calcium: 66mg | Iron: 1mg