Egg Free Vanilla Cupcakes
A simple recipe for moist and delicious egg free vanilla cupcakes with sweet buttery flavored frosting.
Egg Free Vanilla Cupcakes
Course: DessertsCuisine: VegetarianDifficulty: EasyServings
12
CupcakesPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesA 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!
