Go Back
+ servings
Print

Eggs free Cupcakes

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.

Course Dessert
Cuisine American
Keyword easy vanilla cupcakes, eggless cupcakes, eggs-free cupcakes
Prep Time 10 minutes
Cook Time 15 minutes
Servings 15 Cupcakes

Ingredients

  • 2 Cups AP flour (240 g / 8.5 oz)
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1 Cup Sugar (200 g / 7 oz)
  • 1 Cup Half and Half (240 ml / 8 oz)
  • 1 TBS Apple Cider Vinegar (white vinegar is ok)
  • 1/2 Cup Vegetable oil (120 m / 4 oz)

Instructions

  1. Preheat oven to 350F and line 2 xd12 count muffin tins with 15 regular sized cupcakes liners.

  2. In a medium bowl sift the flour, baking soda, and baking powder add the sugar and mix to incorporate.

  3. Pour over the flour mix the half and half, oil and vinegar and mix until smooth.

  4. Divide the batter between the cupcakes liners. Fill halfway to the top.

  5. Bake for about 15-18 minutes, until the cupcakes are golden brown.

  6. Remove from oven and let cool completely before frosting.