This is a fantastic basic gluten-free & dairy-free cupcake recipe with countless ways to make it your own! One recipe, so many variations!
When making this recipe, mix in the eggs one at a time allows them to fully incorporate. Eggs & oil do not mix well, the same way that oil & vinegar do not mix. Oil is fat while eggs contain a lot of water. Slowly mixing one egg in at a time allows time for it to incorporate, thicken & emulsify. Two more side notes for baking. One, never beat in the flour mixture for long. It will stiffen the dough and the end result will not be light, fluffy cupcakes. Two, make sure to understand what elevation you are at. If you are at a higher elevation, decrease the leavening agent as it works twice as much at higher altitudes!
Dream as if you'll live forever, eat Cupcakes as if you'll die today.
To make this vegan/swap out ingredients, replace each (1) egg with this mix:
2 tbsp water + 1 tsp veggie oil +2 tsp baking powder
At the bottom of this page, I will have a link to my Basic B* Cupcakes recipe. This is a basic vanilla cupcake recipe, designed to be made into exactly what you want! After folding in the flour (step 4), mix in your desired flavor!
Here are some of my easy flavor suggestions:
Cardamom Coconut (2 tsp cardamom, 2 tbsp grated coconut + more to sprinkle)
Lemon Poppyseed (zest of 1 fresh lemon & 1 tbsp poppy seeds)
Lemon & Blueberries (zest of 1 fresh lemon & 1 cup blueberries- fresh or frozen)
Carrot Cake (1 fresh grated carrot, 1 tbsp cinnamon, 1 tsp nutmeg & nuts/raisins)
Cookies ‘n Cream (1 cup crushed Oreos or your favorite cookie)
Chocolate Valentine (¾ cup cocoa powder & 1 cup dried cherry/strawberry/raspberry)
Chocolate Peanut Butter (¾ cup cocoa powder & peanut butter frosting)
Mint Chocolate Chip (2 tsp mint extract & ½ cup chocolate chips)
Did you try this yourself? Post a photo and tag @allthingsastred!
Check out these amazing frosting recipes! Basic B* Cupcakes Best Buttercream Frosting Cream Cheese Frosting Whipped Cream Frosting Chocolate Ganache