Eggless Coffee Cupcakes

Eggless coffee cupcakes are perfect for those who don’t eat eggs or are allergic to them. The recipe includes all-purpose flour, baking powder, baking soda, salt, instant coffee powder, unsalted butter, granulated sugar, milk, sour cream, and vanilla extract. The cupcakes are easy to make by whisking together the dry ingredients, beating the wet ingredients, and combining the two mixtures. After filling the cupcake liners and baking for 18-20 minutes, they are ready to be frosted and enjoyed.

Ingredients of Eggless Coffee Cupcakes

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp instant coffee powder
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/4 cup sour cream
• 1 tsp vanilla extract

How to Make Eggless Coffee Cupcakes

1. Preheat your oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and instant coffee powder. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add in the milk, sour cream, and vanilla extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fill the cupcake liners about 2/3 full with the batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Frost the cupcakes with your favorite frosting, and enjoy!

These eggless coffee cupcakes are sure to satisfy any sweet tooth and coffee craving!