Perfect Eggless Vanilla Cupcakes

Manali
Simply perfect Eggless Vanilla Cupcakes topped with a creamy and
delicious Vanilla Buttercream Frosting!

4.76 from 25 votes

PREP TIME COOK TIME TOTAL TIME

15 mins 15 mins 30 mins

COURSE CUISINE SERVINGS CALORIES

Dessert American 12 cupcakes 340 kcal

INGREDIENTS   

Eggless Vanilla Cupcakes

1.25 cups all purpose flour 136 grams
2 tablespoons cornstarch 22 grams
1/4 teaspoon salt
1/4 + 1/8 teaspoon baking soda
1 teaspoon baking powder
3/4 cup powdered sugar 75 grams or add more to taste
1.25 teaspoons vanilla extract
1/3 cup canola oil 80 ml
1 cup milk mixed with 1 tablespoon white vinegar or use 1 cup buttermilk, 8 oz/240 ml milk + 15 ml vinegar
Vanilla Buttercream Frosting
1/2 cup salted butter at room temperature
3 cups powdered sugar
1.5 teaspoon vanilla extract
3-4 tablespoons cream/milk 45-60 ml
pink food color optional

INSTRUCTIONS  

Eggless Vanilla Cupcakes

1. Pre heat oven to 350 F degrees. Line a 12 count muffin tray with cupcake liners or spray with a non-stick
spray. Set aside.
2. In a bowl whisk together all purpose flour, cornstarch, baking powder, baking soda and salt.
3. Sift the mixture twice. Set aside.
 4. Meanwhile mix 1 cup milk with 1 tablespoon white vinegar and set aside for 5 minutes while it curdles. (or
use 1 cup buttermilk)
5. Using paddle attachment of your stand mixer or using your hand mixer, mix together oil and powdered
sugar. Mix till creamy and well combined.
. Add vanilla extract and mix.
7. Start adding the flour mix and milk-vinegar mixture in parts. Start by adding one part of the flour mix, then
add one part of the milk-vinegar mixture.
. Add the flour-mix in 3 parts and milk-vinegar mixture in 2 parts, starting and ending with flour mix.
9. Mix till all is well combined but do not over-mix. The batter is now done.
10. Using an ice cream scoop (or any spoon), fill the cupcakes liners 2/3 full with the batter.
11. Bake at 350 F degrees for 15-18 minutes or till toothpick inserted in the center comes out clean.
12. Remove cupcakes from oven and transfer onto a wire rack to cool completely.

Vanilla Buttercream Frosting

1. Using the paddle attachment of your stand mixer or using your hand mixer, beat room temperature butter for
5 minutes till smooth and creamy.
2. Now add powdered sugar, 1 cup at a time, mixing after each addition.
3. Add vanilla extract, milk/cream and mix.
4. Add food color (if using) and mix.
5. Once everything is nice and combined, beat the buttercream at medium speed for 5 minutes to make it all
fluffy and creamy.
. Frost the cooled eggless vanilla cupcakes with the prepared vanilla buttercream frosting and enjoy.

NOTES

I have used salted butter in my vanilla buttercream frosting. You may use unsalted butter.

NUTRITION
Calories: 340kcal Carbohydrates: 48g Protein: 1g Fat: 15g
Saturated Fat: 6g Cholesterol: 25mg Sodium: 125mg Potassium: 47mg
Sugar: 36g Vitamin A: 290IU Calcium: 22mg Iron: 0.6mg

Get recipe at: https://www.cookwithmanali.com/perfect-eggless-vanilla-cupcakes/