Vanilla Cupcakes

Vegetarian
Popular
Vanilla Cupcakes
48 min.
15
214kcal

Suggestions


Indulge in the delightful world of homemade Vanilla Cupcakes, a beloved dessert that's perfect for any occasion! Whether you're celebrating a birthday, hosting a tea party, or simply craving a sweet treat, these fluffy and moist cupcakes are sure to impress. The secret to their irresistible flavor lies in the harmonious blend of creamy butter and rich vanilla extract, creating a taste that's both comforting and delightful.

What makes these cupcakes stand out is not only their deliciousness but also their accessibility. Made with simple vegetarian ingredients, this recipe ensures that everyone can enjoy the sweet, tender bites without any worry. The use of Ener-G egg replacer makes them suitable for those seeking egg-free options, while maintaining an exceptional texture that promises to satisfy even the pickiest of eaters.

With just 48 minutes from start to finish, these Vanilla Cupcakes won’t keep you in the kitchen for long. In only one batch, you can make 15 perfectly portioned treats that are bound to disappear quickly. The golden tops of these cupcakes, paired with the light and fluffy interior, create the ultimate dessert experience. Whether you choose to enjoy them plain or dressed up with your favorite frosting, they are versatile enough to be customized for any palate.

Join the ranks of dessert lovers worldwide by whipping up your own batch of these delightful Vanilla Cupcakes. It’s a sweet journey that promises joy with every bite!

Ingredients

  • 2.5 cups all purpose flour 
  • 2.5 teaspoons double-acting baking powder 
  • 0.5 cup butter melted
  • teaspoons ener-g egg replacer powder 
  • 1.8 cups milk 2% (I used )
  • 0.5 teaspoon salt 
  • 1.3 cups sugar 
  • 1.5 teaspoons vanilla extract (See My Notes)
  • tablespoons water lukewarm

Equipment

  • bowl
  • oven
  • wire rack
  • blender
  • toothpicks
  • muffin liners
  • muffin tray

Directions

  1. Preheat the oven at 375F/190C for 15 minutes. Grease the muffin tins lightly or line it with paper liners. I brushed the inside of the liners with melted butter which gave a nice color on the sides of the cupcakes Whip the egg replacer powder and 3 tablespoons of water, preferably in a blender for better results. Or just do it hand. The mixture should be frothy.
  2. Add the milk and 1/4 cup of water to the egg replacer mixture and stir it well.In a large bowl, stir together the flour, baking powder, and salt. Set it aside.In another bowl, cream the butter and sugar until light and fluffy. This may take upto 2-3 minutes.
  3. Add the vanilla extract and remaining 1/4 cup of water, and beat well.
  4. Add the flour mixture and the egg replacer/milk mixture in parts alternating. (See My Notes) Beat until combined. Fill in the muffin cups 3/4th full and bake for about 20-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Mine was done around 24 minutes (See My Notes).
  5. Remove from the oven and place on a wire rack to cool.

Nutrition Facts

Calories214kcal
Protein5.83%
Fat30.43%
Carbs63.74%

Properties

Glycemic Index
21.67
Glycemic Load
23.81
Inflammation Score
-3
Nutrition Score
4.3973913089089%

Nutrients percent of daily need

Calories:214.17kcal
10.71%
Fat:7.31g
11.24%
Saturated Fat:4.45g
27.82%
Carbohydrates:34.42g
11.47%
Net Carbohydrates:33.86g
12.31%
Sugar:18.11g
20.13%
Cholesterol:19.68mg
6.56%
Sodium:208.87mg
9.08%
Alcohol:0.14g
100%
Alcohol %:0.22%
100%
Protein:3.15g
6.3%
Vitamin B1:0.18mg
11.99%
Selenium:7.78µg
11.12%
Folate:38.35µg
9.59%
Calcium:88.37mg
8.84%
Vitamin B2:0.15mg
8.72%
Manganese:0.15mg
7.25%
Phosphorus:67.7mg
6.77%
Vitamin B3:1.26mg
6.32%
Iron:1.05mg
5.84%
Vitamin A:235.21IU
4.7%
Vitamin B12:0.17µg
2.78%
Fiber:0.56g
2.26%
Magnesium:8.41mg
2.1%
Vitamin D:0.31µg
2.09%
Vitamin B5:0.21mg
2.06%
Potassium:67.88mg
1.94%
Zinc:0.27mg
1.81%
Copper:0.03mg
1.62%
Vitamin E:0.2mg
1.35%
Vitamin B6:0.03mg
1.34%