It was late on a Sunday and my husband had a craving for cupcakes. I immediately offered to make some, as I love any excuse to bake, but when I checked the fridge, I didn’t have any eggs…

It was too late to run to the store for some, so I turned to the wonderful worldwide web for a solution. After a good deal of searching, I found exactly what I was looking for: substituting Greek yogurt for the egg!

I was afraid they wouldn’t be as fluffy or as moist as we wanted, but with the right amount of tweaking, they came out perfectly.

They rose,

they crumbled,

they melted in your mouth,

and they were happily devoured!

These cupcakes are a great base for any frosting you may want to use. We had them plain that night, but they can easily be paired with your favorite jam or dessert spread. They are definitely something you should try even if you do have eggs on hand. You can lick the spoon all you want without a twang of guilt about raw eggs, (not that that ever stops me ), just make sure you don’t eat up all the batter before it even makes it to the oven!

Eggless Vanilla Cupcakes
Makes 9 Cupcakes

1 cup Flour
1/4 tsp Salt
1/2 tbsp Baking Powder
1/4 cup Butter, softened
3/4 cup Sugar
1/2 cup Greek Yogurt
1 1/2 tsp Vanilla Bean Paste
1/2 cup Milk

Preheat oven to 350 degrees F and line a cupcake pan with 9 cupcake liners.

Whisk together the flour, salt and baking soda and set aside.

Beat the butter until fluffy. Add sugar and beat a few minutes more, followed by the Greek yogurt and vanilla. Beat until combined.

Add flour mixture alternating with the milk. Beat on low until smooth and combined.

Pour batter into prepared cupcake pan.

Bake for 20-24minutes until toothpick in center comes out clean.

Top with fresh whipped cream, your favorite frosting or simply sprinkle with powdered sugar and enjoy.

Makes 9 cupcakes.