Vanilla Cupcakes With No Eggs
Vanilla cupcakes with no eggs? Yes, that’s right. Without eggs, baked goods will be more delicate. Not to mention, it will be more delicious! Vanilla cupcakes with no eggs are perfect for Valentine’s day, anniversaries, and birthdays. Besides, vanilla is a classic flavor that everybody loves.
Servings: 24
Equipment
- Measuring cups
- Measuring spoon
- Cupcake pans
- Cupcake liners
- Wire rack
Ingredients
- 2 cups of all-purpose flour
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1 1/2 cups of granulated sugar
- 1/2 cup unsalted butter
- 1 cup of buttermilk
- 1 1/2 tsp of vanilla extract
- ½ cup yogurt
Instructions
- First of all, make sure to preheat the oven to 350 degrees Fahrenheit. Afterward, line the cupcake pans with liners.
- Then, in a mixing bowl, whisk in the all-purpose flour, baking powder, baking soda, and salt.
- After that, prepare the bowl of your hand or stand mixer fitted with a paddle attachment. Then, cream your butter at medium-high speed for a minute likewise, till it becomes smooth and creamy.
- Next, at low speed, gradually add the granulated sugar to the bowl and beat until it is thoroughly incorporated. Then, scrape the bowl’s side with a rubber spatula to ensure a well-incorporated batter.
- At low-medium speed, add the yogurt and vanilla extract, beat until thoroughly mixed.
- Afterward, turn your mixer at medium speed, alternately add the flour mixture, and buttermilk in parts. Do this step in a sequence, add three parts of flour and two parts of buttermilk. Keep in mind, starting and ending with the flour mixture.
- Now, pour the vanilla batter into the liners, filling them until they are 2/3 full. Bake for approximately eighteen to twenty minutes or until you can insert a toothpick into the middle of the cupcake. Afterward, it is completely done if the toothpick comes out clean. Lastly, allow the cupcakes to cool on a wire rack.
Notes
- If buttermilk is unavailable, you can make a substitute on your own with these easy steps. For every one cup substitute of buttermilk, add one tablespoon of vinegar to a cup of milk. But, if you do not like to use vinegar, you can use any acidic substitute like citrusy fruits.
- Moreover, you can keep these cupcakes in the fridge for up to five days in an airtight container. Likewise, you can store unfrosted cupcakes at room temperature, as long as you cover them properly. Because of that, it can last up to two days. In addition to that, the cupcakes can last in the freezer for up to three months. Make sure to allow them to thaw in the fridge overnight or on the counter for two hours.
- Furthermore, put an extra one-fourth cup of sugar if you intend to use cream cheese frosting or whipped cream. Also, before applying the frosting, make sure to let the cupcakes cool entirely. In addition to that, never rush the cooling process.
- Additionally, do your best not to overcook the cupcakes. If you overcook it, it will become extremely crumbly and dry. Again, you can check if the cupcakes are done when you insert a toothpick in the middle, and it comes out clean. Besides, if you do not have a toothpick available at home, you might as well use a butter knife. In addition to that, it is not a big deal if you mess up the cupcake’s top. Nevertheless, you can conveniently cover it with frosting.
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