Eggless Vanilla Cupcakes

You have to try these Eggless vanilla cupcakes recipe. The cupcakes made with simple, basic ingredients. These are soft, fluffy, moist and the BEST birthday cupcakes ever. Plus swirls of buttercream frosting and sprinkles makes them perfect for parties.

Ingredients for Eggless Vanilla Cupcakes

1 cup Milk at room temperature
1 teaspoon Apple cider vinegar or use regular white vinegar
1 ½ cups Cake flour or substitute 1 ¼ cups All purpose flour + 2 tablespoons Cornstarch)
¾ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 stick or 8 oz or ½ cup Unsalted butter Softened at room temperature
¾ cup Sugar
2 teaspoon Vanilla paste
½ teaspoon Lemon zest
1 batch Buttercream frosting
Sprinkles for decorating

Method to Make To Make Eggless Vanilla Cupcakes

Take cake flour (or all purpose flour + cornstarch mixture), baking powder, baking soda and salt in a bowl.

Whisk till everything is incorporated well. Keep it aside.

In another large bowl, take softened butter and sugar.

Start whisking (using a hand mixer or wire whisk by hand or stand mixer with a whisk attachment) till it gets creamy, light and fluffy. In between scrape the sides and keep beating. – This is called the ‘creaming’ method which produces a cupcake that is light and airy with a soft crumb.

Now add lemon zest and vanilla bean paste and again beat it till mixed.

Now add half of the flour mixture and half of the buttermilk.

Beat it and as soon as you see it is mixed, stop beating.

Scrape down the sides and add remaining flour and buttermilk. Beat it till everything is incorporated well.

Now using spatula scrape down the sides and bottom of the bowl and fold the remaining tidbits of flour into the batter.

Now pour into the cupcake liners with only ⅔ full. Do not overfill.

Bake into pre-heated oven for 25-27 minutes or till the toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes then remove it to a cooling rack and let them cool completely.