Super Moist Vanilla Cupcakes | No Egg No Milk No Butter Cake
These Egg-Free Dairy-Free VANILLA CUPCAKES are super moist and so easy to make and they are delicious.Makes 12 cupcakes.
Ingredients
- 1 ½ cup (210 g) All-Purpose Flour
- 3/4 cup (150 g) Granulated Sugar
- 1 tbsp (12 g) Baking Powder
- 1/8 tsp (pinch) Salt
- 1/3 cup (75 ml) Vegetable Oil
- 1 cup (250 ml) warm water 90-110oF (32-43oC)
- 1 tbsp (15 ml) Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners.
- Sift the all-purpose flour into a bowl. Add the sugar, baking powder, and salt, and mix the dry ingredients together.
- In a separate container, combine the vegetable oil, warm water at 90–110°F (32–43°C), and vanilla extract.
- Add the liquid mixture to the dry ingredients a little at a time, mixing until no lumps remain.
- Spoon the batter into the liners, or use a piping bag, filling each liner halfway.
- Bake for 18–20 minutes, until a toothpick inserted into a cupcake comes out clean.
- Leave the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely.