Eggless Vanilla Cupcakes -

Nothing quite hits the sweet spot like a freshly baked cupcake. These eggless vanilla cupcakes are not only fluffy and delicious, but they also cater to those with egg allergies or dietary preferences. Whether you’re hosting a birthday party, celebrating an occasion, or just satisfying your sweet tooth, this recipe is simple yet offers a delightful outcome. Let’s dive into the magical world of baking these eggless vanilla cupcakes!

Why You Will Love This Recipe

First and foremost, these eggless vanilla cupcakes are incredibly light and airy, owing to the unique combination of ingredients used to achieve that perfect rise. This recipe offers an easy and quick process that even novice bakers can follow with confidence. Often, eggless recipes can fall flat in flavor or texture, but with the use of yogurt and vinegar, these cupcakes hold their own, giving you the satisfaction of a traditional cupcake while accommodating dietary restrictions.

Ingredients Section

Gather the following ingredients to make approximately 10 to 12 delicious cupcakes:

1 cup (188 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup (150 g) granulated sugar
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) plain yogurt (unsweetened or curd)
1/4 cup (60 ml) milk (at room temperature)
1 tsp vanilla extract
1 tsp white vinegar or lemon juice

Instructions

Step 1: Preheat your oven to 175°C (350°F). While the oven is heating, line a standard cupcake pan with 10 to 12 paper liners. This step is essential as it prepares your baking dish for the cupcake batter.

Step 2: In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps break up clumps and ensures that all dry ingredients are well combined, setting a strong foundation for your batter.

Step 3: In a separate large bowl, combine the granulated sugar and plain yogurt. Whisk the mixture vigorously for about 2 minutes until the sugar begins to dissolve and the mixture appears smooth and slightly fluffy. This process incorporates air into the mixture, contributing to the cupcake’s texture.

Step 4: Add the vegetable oil and vanilla extract to the yogurt mixture. Mix well until everything is fully integrated and the mixture is smooth. The oil adds moistness to the cupcakes, while vanilla enhances the flavor profile.

Step 5: Stir in the vinegar or lemon juice, which will activate the baking soda. This crucial step will help your cupcakes rise and achieve that light and airy texture that makes them so appealing.

Step 6: Begin adding the dry mixture to the wet mixture gradually, in two to three parts, alternating with the milk. Gently fold the batter using a spatula after each addition, ensuring you do not overmix. The batter should be well combined but still thick and smooth.

Step 7: Once your batter is ready, spoon it evenly into the lined cupcake liners, filling each about two-thirds full. Gently tap the pan on the counter once or twice to release any air bubbles that may have formed.

Step 8: Place the cupcake pan in the preheated oven and bake for 18 to 22 minutes. Check if they are done by inserting a toothpick into the center of a cupcake; it should come out clean. If there’s any batter sticking to it, give your cupcakes a few more minutes.

Step 9: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. Cooling is essential before frosting or serving your cupcakes to maintain their structure.

Pro Tips for Making Eggless Vanilla Cupcakes

Use room temperature ingredients: Ensuring your yogurt and milk are at room temperature helps create a smoother batter.
Do not overmix: Overmixing can lead to denser cupcakes instead of fluffy ones. Mix just until combined.
Use fresh ingredients: Ensure your baking powder and baking soda are within their expiry date for optimal lift.
For variations: Feel free to add chocolate chips, nuts, or sprinkles to the batter for added flavor and texture.

FAQs

Can I use any yogurt for this recipe?

Yes, you can use any unsweetened yogurt, including coconut yogurt or almond yogurt, if you prefer a dairy-free option.

How long will these cupcakes stay fresh?

Your eggless vanilla cupcakes can stay fresh for about 3 to 4 days at room temperature when stored in an airtight container.

Can I freeze eggless vanilla cupcakes?

Absolutely! You can freeze cupcakes for up to 3 months. Just ensure they are completely cooled and stored in an airtight container.

What can I use instead of vinegar?

If you do not have vinegar, lemon juice serves as a perfect substitute and yields similar results in activating the baking soda.

Can I make a cake instead of cupcakes with this recipe?

Yes, you can use this batter to make a round or square cake. Adjust the baking time accordingly; a larger cake may take around 25-30 minutes to bake.

Conclusion

These eggless vanilla cupcakes are simple to prepare and delightful to savor, offering a perfect dessert for every occasion. With easy-to-follow steps and ingredients found in most kitchens, you too can enjoy a treat that speaks to both the heart and sweet tooth. Don’t hesitate; try out this recipe today and bring some joy with these delightful cupcakes!