Eggless Vanilla Cupcakes

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.

Sift the flour, baking powder, and salt together into a large bowl.

In a mixing bowl or liquid measuring cup, combine milk and vinegar.

Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute.

Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.

Divide batter evenly among liners, filling only 3/4 full each.

Bake for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Cool the pan on wire racks for 5 minutes, then remove cupcakes from the pan, place back on the cooling rack, and cool to room temperature before frosting, about 1 hour. IMPORTANT: These cupcakes won't brown as much as the cupcakes made with eggs, so when you see the top set (after 15 min), check the cupcakes for doneness with the toothpick test.

Decorate as your heart desires.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens