Vanilla cupcakes are my son’s favorite. These are moist and delicious!
These cupcakes bake for a bit longer than some because they use a flax seed mixture in place of eggs. This also makes them more moist but if they don’t cook through, it’s ok, they are still perfectly edible because there are no eggs to worry about. These cupcakes are also more dense so make sure to include the baking soda. The baking soda makes it lighter and fluffy.
1 1/4 cups organic flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water
3/4 cup sugar
2 tsp vanilla extract
1/2 cup safflower oil
3/4 cup whole milk
In small bowl, mix ground flax seeds, 1/8 tsp baking powder and hot water. Set aside.
In medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat safflower oil, sugar, and vanilla until well mixed.
Add flour mixture to bowl of oil. Add milk and mix until blended well but don’t over mix.
Pour into lined muffin pan, filling about 3/4 full.
Bake at 350 for 17-19 minutes
Let cool before frosting.
Makes 12-15 cupcakes.
Vanilla Buttercream Frosting
2 cups powdered sugar
3 TBSP butter, softened
1 tsp vanilla
1-2 TBSP whole milk
In medium bowl, mix powdered sugar and butter with electric mixer on low speed. Mix in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.