Eggless Fluffy Vanilla Cupcakes
These eggless vanilla cupcakes are light, fluffy, and beautifully frosted. They are a simple, family-friendly treat for celebrations or everyday enjoyment.
Equipment
- 12-cup muffin pan
- piping bag
Ingredients
For the Cupcakes
- 1 1/2 cups All Purpose Flour
- 3/4 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Whole Milk, room temperature
- 1 tbsp White Vinegar
- 1/3 cup Vegetable Oil
- 2 tsp Vanilla Extract
For the Vanilla Buttercream
- 1 cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 2 tbsp Heavy Cream
- 2 tsp Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat the oven to 350F and line a 12-cup muffin pan with paper liners.
- Stir the milk and white vinegar together in a measuring cup and let it sit for 5 minutes until slightly curdled - this is your homemade buttermilk.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the oil and vanilla into the milk mixture, then pour it into the dry ingredients. Whisk just until smooth - do not overmix or the cupcakes will turn dense.
- Divide the batter between the liners, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter on medium-high speed for 3 minutes until pale and creamy, then add the powdered sugar in two additions.
- Add the heavy cream, vanilla, and salt, then beat for 2 more minutes until light and fluffy.
- Frost the completely cooled cupcakes with a piping bag or a small spatula and serve.
Nutrition
Serving: 1servingCalories: 433kcalCarbohydrates: 53gProtein: 3gFat: 23g
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