Eggless Vanilla Cupcakes
Eggless Vanilla Cupcakes what all I can say about them – moist, fluffy, and super delicious!!! The most perfect eggless vanilla cupcakes ever! These beauties are super light and yum!!
If you are looking for soft and fluffy eggless vanilla cupcakes then you have landed at the right page. In search for that perfect eggless cupcakes recipe, I have baked many cupcakes and these gave me the best results. Perfectly baked, light and fluffy – this is my go to recipe for eggless vanilla cupcakes. These cupcakes are prepared with cake flour and topped with a powdered sugar and cream cheese frosting.
Because of its low protein content I have used cake flour to prepare my 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.
RECIPE DETAIL – I begin the recipe by sifting dry ingredients first – sifting flour with dry ingredients not only keeps the lumps out, it also helps to incorporate air into the flour.
Adding applesauce will give a sweet but not-too-sweet apple-y flavor to these cupcakes. You can find applesauce in the baby food section, that works the best. Applesauce can be substituted with freshly mashed banana puree.
Adjust the sugar if not using a frosting to top these cupcakes. Add an additional 2 tablespoon of sugar if the batter is not sweet enough. Combine both the dry and wet ingredients and time to fill up the cupcake liners.
Fill the cupcake liners 2/3 (3 tablespoon) of the way with batter. Give them some room to rise. Bake for 15-20 minutes. Moist and fluffy cupcakes are ready with perfect amount of sweetness. You can enjoy them as is as they taste amazing without any icing. Unwrap the cover and reveal the inside beauty. Great flavor and texture!!
Baking cupcakes can be tricky at times. Many questions poured in at my old site regarding sunken cupcakes- commonly asked question was – Inside the oven my cupcake were rising beautifully and as soon as I took them out they deflated, why? Believe me you are not alone, I have also been there.
At times my cupcakes have overflowed or the center part has caved in making it look like a sunken ship 🙁 or it came out too soft and gooey that the cupcakes disintegrated while people were eating it- making it a total blooper!
REASONS FOR A SUNKEN CUPCAKE–
- Don’t over beat the batter- it causes too much air to get into the batter and the air then collapses making your cupcakes sink in the center.
- Opening the door- Checking again and again on how your cupcakes are doing in the early stages of baking can cause the cupcakes to sink. Keep that door closed!
- Rising agents – Make sure your baking powder and/or soda are not too old.
- Toothpick test alone is not enough, do the finger press test in the oven. Press the center of the cupcake gently with your finger and if it springs back right away means your cupcakes are perfectly baked, if not it means cupcakes needs couple of more minutes in the oven.
- DON’T LIKE APPLESAUCE TRY OTHER OPTIONS – http://www.ruchiskitchen.com/egg-substitutes/
If you choose to top your cupcakes with frosting – follow the step by step guide below on how to decorate cupcakes. This creamy and not-too-sweet, cream cheese frosting was truly the best frosting for these cupcakes!! This valentine do give these cuties a try and go ahead and indulge yourself!!
Updated – 1/4/16 – This is my fail-proof tested and tried recipe. I have played around with buttermilk, yogurt and sour cream and the ingredients mentioned below gave me perfect results. From what I believe, some ingredients in the recipes should never be altered. And when it comes to eggless baking, just let them be.
Also try other eggless cakes – Eggless Butterscotch cupcakes, Eggless 7 minute chocolate microwavable cake , Eggless Red Velvet cupcakes, Eggless Box mix cake, Eggless Pineapple pastry , Eggless Cake recipe, Eggless Vanilla cupcakes, Eggless crumble cookie cake.