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 Egg Free Vanilla Cupcakes

A simple recipe for moist and delicious egg free vanilla cupcakes with sweet buttery flavored frosting.

eggless vanilla cupcake with buttercream frosting and rainbow sprinkles photo
eggless vanilla cupcakes after baking
eggless vanilla cupcake after baking
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles placed on a platter
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles photo 03
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles
eggless vanilla cupcake with buttercream frosting and rainbow sprinkles and cupcake cut into half

 Egg Free Vanilla Cupcakes

Course: DessertsCuisine: VegetarianDifficulty: Easy
Servings

12

Cupcakes
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

A simple recipe for moist and delicious eggless vanilla cupcakes with sweet buttery flavored frosting.

Ingredients

  • For Vanilla Cupcakes
  • ½ cup plain yogurt

  • 1 cup milk

  • ¼ cup coconut oil, melted

  • 1 tsp pure vanilla extract

  • 1 ½ cup all-purpose flour

  • ½ cup powdered sugar

  • ½ tsp salt

  • 1 tsp baking powder

  • ½ tsp baking soda

  • For Buttercream Frosting
  • ½ cup unsalted butter, softened

  • ½ cup powdered sugar

  • 1 tsp pure vanilla extract

  • ½ cup whipping cream

  • ½ cup rainbow sprinkles

Directions

  • Preheat the oven to 180°C (356°F) for 10 minutes.
  • Whisk together yogurt, milk, coconut oil, and pure vanilla extract in a large mixing bowl. Then sift the dry ingredients – all-purpose flour, powdered sugar, salt, baking powder, and baking soda into the same bowl. Use a spatula to mix everything well until the batter is smooth and there are no lumps.
  • Brush the cupcake tray with coconut oil. Then distribute the batter evenly into each mold, about three-quarters full each.
  • Bake for 20-25 minutes at 180°C or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.
  • To prepare the frosting, add the softened butter to a large mixing bowl. Use an electric hand mixer to mix the butter until it’s creamy. Then sift in the powdered sugar and mix on high speed until the butter and sugar are well combined.
  • Now add in the vanilla extract and whipping cream and continue mixing on high for 1-2 minutes. Cover the frosting bowl and place it in the freezer for 15 minutes to thicken.
  • To assemble the cupcakes, bag the frosting into a piping bag. Use any star tip to swirl the buttercream frosting evenly onto the cupcakes. Finally, top with some rainbow sprinkles. Serve, and enjoy!

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