These Eggs Free Cupcakes are easy to make, require simple pantry ingredients and are the perfect pairing to go with sweet flavorful ice cream buttercream.
Preheat oven to 350F and line 2 xd12 count muffin tins with 15 regular sized cupcakes liners.
In a medium bowl sift the flour, baking soda, and baking powder add the sugar and mix to incorporate.
Pour over the flour mix the half and half, oil and vinegar and mix until smooth.
Divide the batter between the cupcakes liners. Fill halfway to the top.
Bake for about 15-18 minutes, until the cupcakes are golden brown.
Remove from oven and let cool completely before frosting.