Meal Prep · American
Eggless Vanilla Cupcake
Delightfully fluffy and moist American-style vanilla cupcakes, perfect for any occasion without the eggs!
Ingredients
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Step-by-step- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite vanilla buttercream or other frosting if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 3 g |
| Fat | 12 g |
| Carbohydrates | 30 g |
| Sugar | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Frosted cupcakes should always be refrigerated.
Freezer Up to 3 months
Freeze unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Thaw at room temperature before frosting and serving.
Reheat Not recommended
Cupcakes are best enjoyed at room temperature. If frozen, thaw completely before serving; reheating is generally not advised as it can dry them out.
Chef’s Corner
- Do not overmix the batter; overmixing can lead to tough cupcakes. Mix until just combined.
- Ensure all ingredients, especially butter and buttermilk, are at room temperature for a smooth, uniform batter.
- For an extra moist crumb, don’t overbake. Test for doneness with a wooden skewer inserted into the center of a cupcake; it should come out clean.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes until it slightly curdles.
