How To Make Eggless Funfetti Cupcakes?
Eggless Funfetti Cupcakes Eggless Funfetti Cupcakes recipe – Learn how to make
moist and fluffy cupcakes with colorful sprinkles without using eggs. Perfect
for birthdays, parties or any occasion.
Enjoy the classic taste of funfetti cupcakes without eggs in this egg-free
recipe. These fluffy and moist cupcakes are filled with colorful sprinkles and
topped with a sweet vanilla frosting. These egg-free Funfetti cupcakes are
perfect for birthdays, parties or other occasions and are a must-have for any
dessert lover.
Eggless Funfetti Cupcakes are a delicious and fun way to enjoy the classic
taste of funfetti cupcakes without using eggs. These cupcakes are made with
egg substitutes like yogurt, vinegar, or a combination of both, which helps
keep the cupcakes moist and fluffy. The recipe also includes colorful
sprinkles, or jimmies, which give the cupcakes a fun splash of color and a
sweet crunch. These eggless cupcakes can be topped with a classic vanilla
frosting or any other frosting of your choice. They are perfect for birthdays,
parties, or any occasion where you want to spruce up your dessert table.
Prep Time:10 mins
Cook Time:18 mins
Total Time:28 mins
Servings:16 cupcakes
Ingredients
280 g 
| 3 tbsp | ¼ tbsp |
| all-Purpose flour | baking powder | baking soda |
¼ tbsp | 240 ml | 1 Tbsp |
| salt | canned whole milk | canned white apple cider vinegar |
114 g | 200 g | 1 tbsp |
unsalted butter | white sugar | vanilla extract |
½ cup | some |
rainbow sprinkles | vanilla buttercream |
Instructions
Before you start:
Step 1:Read and follow the recipe. Don’t sabotage your time, effort and money! This may sound obvious, right? But following the recipe is the most important cake baking tip you’ll ever hear/read. I’ve been guilty of this as well! Sometimes I’m in a hurry and don’t take the time to read the recipe carefully or substitute the ingredients in the recipes for the ones I’ve. I recommend not doing this unless the recipe suggests alternatives.
Step 2:Bring all the refrigerated ingredients to room temperature. This will ensure that the dough mixes properly, and the finished pastry will rise better and have a better texture.
Step 3:Measure all ingredients before baking, that way you’ll always have them on hand and won’t forget anything. For measuring, I recommend that you use a scale. If you’ve never used a scale before, don’t be intimidated. It’s easier than using cups and more accurate, which is very important when baking without eggs. You can get a good kitchen scale online or at any kitchen supply store.
Prepare the Funfetti cupcake:
Step 1:Preheat the oven to 350º F (180º C). Line the muffin tins with baking paper.
Step 2:Mix the milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
Step 3:Sift flour, baking powder, baking soda and salt into a large bowl. Set aside.
Step 4:In a large bowl, beat butter until creamy, about 2 to 3 minutes. Add sugar and continue beating at high speed until smooth and creamy, about 2 – 3 minutes. Add the vanilla and stir to combine.
Step 5:Add flour alternately with milk mixture, always starting and ending with flour mixture; beat until well blended. Scrape downsides and bottom of bowl if needed. Do not over mix.
Step 6:Carefully and slowly stir in the sprinkles. The batter will be a little thick.
Step 7:Pour/spoon the batter into the ramekins. Fill only 2/3 full, so the batter does not spill over the edges.
Step 8:Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan a few minutes, then remove. Let cool completely before frosting.
Step 9:Frost the cooled cupcakes with vanilla buttercream. I colored the vanilla buttercream with 2 drops of purple gel food coloring.
