Vegan Cardamom Cupcakes

These eggless cardamom cupcakes are light, fluffy and full of warm cardamom flavor. They are simple to make and a lovely twist on classic vanilla cupcakes.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: International, World

Keyword: Eggless Baking, eggless cardamom cupcakes

Servings:

Calories: 171kcal

Author: Hari Chandana Ponnaluri

Ingredients

¾ Cup + 2 Tablespoons Flour
2 Tablespoons Corn Flour / Corn Stratch
½ Cup + 1 Tablespoon Sugar
½ Cup + 1 Tablespoon Water
3 Tablespoons Oil
1 Teaspoon Cardamom Powder
¾ Teaspoon Baking Soda
1.5 Teaspoon Lemon Juice
A pinch of Salt

Instructions

Line a cupcake pan / 10 muffin cups with paper liners and set aside. Preheat the oven to 180 degrees C.
Combine the all purpose flour, corn flour, baking soda and salt and sieve this together to ensure even mixing. Keep it aside.
Combine the sugar, oil, water, lemon juice and cardamom powder in a mixing bowl.
Beat until the sugar dissolves.
Add the sifted flour in 2 batches and gently fold the mixture until the batter shows no trace of flour.
Fill each muffin cup about ¾ full with batter.
Immediately place them in the preheated oven.
Bake at 180 degree C for 17 - 20 minutes or till a toothpick inserted into the middle of the cupcake and comes out clean.
Remove from the oven and place them on a wire rack to cool.
Once the cupcakes have completely cooled, frost with icing as desired.
Serve!

Notes

Do not overmix the batter. Mix just until the ingredients come together. Overmixing will make the cupcakes dense instead of soft.
Make sure you are not using expired baking soda. Since this is an eggless recipe, baking soda plays an essential role in helping the cupcakes rise. Use fresh baking soda always.
Do not skip lemon juice. It reacts with baking soda and makes the cupcakes fluffy.
Do not overbake the cupcakes, it will make them dry. Let them cool completely before serving or frosting them.

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