Eggless Vanilla Cupcakes
Prep Time 8 minutes mins
Cook Time 20 minutes mins
Total Time 28 minutes mins
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 166 kcal
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk, or plant-based milk
- 1 tbsp apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp pure vanilla extract
Preheat your oven to 350º F. Line a cupcake pan with liners.
Sift together the flour, baking powder, and salt into a large bowl.
In a separate bowl, mix the milk and vinegar and let it sit for a minute.
Using a mixer, beat the butter until creamy, then add sugar and vanilla, beating until light and fluffy.
Gradually mix in the dry ingredients and milk mixture to the butter mixture, alternating and starting and ending with dry ingredients.
Divide the batter among the cupcake liners, filling each about three-quarters full.
Bake for 18-22 minutes or until a toothpick comes out clean. Let them cool before frosting.
Calories: 166kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 110mgPotassium: 43mgFiber: 0.4gSugar: 13gVitamin A: 202IUCalcium: 60mgIron: 1mg
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