Eggless Vanilla Cupcakes (Egg-Free)
Eggless vanilla cupcakes are a popular choice for those with egg allergies or dietary restrictions, and they can be just as delicious as traditional cupcakes!
This is vegan recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 3/4 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 cup Unsweetened almond milk
- 1 teaspoon White vinegar
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
- In a separate small bowl, combine the unsweetened almond milk and white vinegar. Let it sit for a few minutes to curdle.
- Alternately add the dry ingredients and the almond milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, dust them with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.