Eggless Vanilla cupcakes

Eggless vanilla cupcakes offer a delicious alternative for those who prefer to avoid eggs or follow a vegan lifestyle. These cupcakes maintain the beloved flavour of traditional vanilla cupcakes while omitting eggs from the recipe.

The absence of eggs doesn’t compromise the taste or texture of these treats. Instead, alternative ingredients are used to achieve the desired consistency and structure. Common substitutes for eggs in eggless baking include applesauce, mashed bananas, yoghurt or flaxseed meal. These ingredients bind the batter together and contribute to the cupcakes’ moistness and richness.

The flavour of eggless vanilla cupcakes remains true to the essence of classic vanilla cupcakes. They are infused with the sweet, aromatic flavour of vanilla extract, which lends a warm and comforting taste to every bite. The cupcakes are typically light, fluffy, and tender, with a delicate crumb that melts in your mouth.

You can enjoy eggless vanilla cupcakes on various occasions, from casual gatherings to special celebrations. Decorate them with frosting, sprinkles, or other toppings to add an extra layer of sweetness and visual appeal.

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Ingredients

All-Purpose Flour: This is the primary dry ingredient in the cupcake batter. All-purpose flour provides structure and stability to the cupcakes while contributing to their light and fluffy texture.

Sugar: Sugar adds sweetness to the cupcakes and helps to tenderize the crumb by attracting moisture. It also aids in caramelization, giving the cupcakes a golden brown colour when baked.

Baking Powder: Baking powder is a leavening agent that helps the cupcakes rise by releasing carbon dioxide gas when mixed with moisture and heat. It contributes to the cupcakes light and airy texture.

Baking Soda: Baking soda is another leavening agent that reacts with acidic ingredients, such as yoghurt or vinegar, to produce carbon dioxide gas, which helps the cupcakes rise. It also helps to neutralise the acidity in the batter.

Salt: Salt enhances the flavour of the cupcakes and balances the sweetness of the other ingredients. It also strengthens the gluten in the flour, resulting in a better texture.

Vegetable Oil: Vegetable oil adds moisture to the cupcakes and helps to keep them soft and tender. It also contributes to the cupcakes’ richness and ensures they stay moist for longer.

Vanilla Extract: Vanilla extract provides the cupcakes with their signature flavour. It adds a warm and aromatic taste that complements the sweetness of the other ingredients, giving the cupcakes their classic vanilla flavour.

Milk: It is used as a liquid component in the batter. It adds moisture and richness to the cupcakes and helps to bind the ingredients together.

Optional Add-Ins: Depending on personal preference, additional ingredients such as chocolate chips, sprinkles, or chopped nuts may be added to the batter for extra flavour and texture.

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Eggless Vanilla cupcakes

Print Recipe

Eggless vanilla cupcakes are light, fluffy treats perfect for any occasion. They are made without eggs, resulting in a light and fluffy texture. Enjoy them plain or with your favourite frosting for a delightful dessert experience.

Course Dessert

Cuisine American

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8

Author sumisculinarynotes

Ingredients

1 cup = 250ml

• 1 cup or 120g of all-purpose flour
• ½ cup or 75g of fine-grained sugar
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ cup or 100ml milk
• ¼ cup or 60ml vegetable oil
• ½ cup lukewarm milk + ½ tbsp vinegar or ½ cup Buttermilk
• 1 tsp vanilla extract

Instructions

• Add ½ cup of lukewarm milk into a bowl.
• Add ½ tablespoon of white vinegar to the milk and gently stir the mixture with a spoon. Ensure that the vinegar is well distributed throughout the milk.
• Allow the mixture to sit at room temperature for about 5 to 10 minutes. During this time, the acid in the vinegar will react with the proteins in the milk, causing it to thicken and curdle slightly.
• After 5 to 10 minutes, check the consistency. The milk should appear slightly thicker and may have small curdles.
• If you already have store-bought buttermilk or prepared buttermilk at home, you can certainly skip the above steps of making it from scratch.
• Preheat your oven to 180°C. Line a muffin tin with cupcake liners.
• Sift the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Mix the milk, vegetable oil, buttermilk, and vanilla extract in a separate bowl.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
• If the mixture is too thick, you can add 1 or 2 tbsps of milk.
• Fill each cupcake liner about 2/3 full with the batter.
• Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
• 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.
• These eggless vanilla cupcakes are moist, fluffy, and perfect for any occasion.

Notes

Allow the cupcakes to cool completely before serving. This not only prevents sticking but also enhances their texture and flavour. When cupcakes are hot, they’re more likely to stick to the liner, making them difficult to remove cleanly. Cooling them allows the cupcakes to firm up slightly, making it easier to peel away the liner without leaving any crumbs or residue.