American•budget
Eggs free Cupcakes
These Eggs Free Cupcakes are easy to make, require simple pantry ingredients and are the perfect pairing to go with sweet flavorful ice cream buttercream.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups AP flour ((240 g / 8.5 oz))
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 Cup Sugar ((200 g / 7 oz))
- 1 Cup Half and Half ((240 ml / 8 oz))
- 1 TBS Apple Cider Vinegar (white vinegar is ok)
- 1/2 Cup Vegetable oil ((120 m / 4 oz))
Instructions
- 1
Preheat oven to 350F and line 2 xd12 count muffin tins with 15 regular sized cupcakes liners.
- 2
In a medium bowl sift the flour, baking soda, and baking powder add the sugar and mix to incorporate.
- 3
Pour over the flour mix the half and half, oil and vinegar and mix until smooth.
- 4
Divide the batter between the cupcakes liners. Fill halfway to the top.
- 5
Bake for about 15-18 minutes, until the cupcakes are golden brown.
- 6
Remove from oven and let cool completely before frosting.