Light and tender Eggless Orange Cupcakes topped with silky and smooth whipped cream topping. Made-from-scratch, soft, moist and oh so delicious!!
Surprise your mom this year by baking some yum and delicious cupcakes. And what could be better than a homemade cupcake recipe and that too – eggless! Nothing complicated, just a simple straightforward recipe. Eggless Orange Cupcakes
A very versatile and adaptive recipe. You can adjust the ingredients by substituting oranges with blueberries, strawberries to give it a total different flavor. Have a lemon sitting the fridge, how about adding fresh lemon zest to this recipe.
Now on to the recipe!
I have used cake flour to prepare these cupcakes. Other option would be – use 1 1/4 (one and one fourth cup ) cup + 2 tablespoon of all purpose flour mixed with 2 tablespoon of cornstarch.
Store bought heavy cream is used in the making of these cupcakes but feel free to substitute cream with 1 cup of half and half.
Follow a step by step tutorial below and bake these yummy cupcakes. Bake @350 degree F for 18 – 20 minutes. Allow to cool down completely before frosting.