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Easy Eggless Strawberry Cupcakes – Mommy’s Home Cooking

Easy Eggless Strawberry Cupcakes - Mommy's Home Cooking


Eggless Cupcakes Baking Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.

Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.

Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.

Bake the cupcakes as soon as the batter is ready. 

Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. 





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