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 of all purpose flour mixed with 1/4 cup of cornstarch. Whisk to sift the mixture together. Proceed as instructed.
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.