Tips & Substitutions:

• For richer flavor: A tiny pinch of nutmeg or almond extract can subtly deepen vanilla notes.
• Dairy-free option: Use non-dairy milk (like almond or soy) with a splash of vinegar (1 tbsp per cup of milk) for homemade ‘buttermilk’.
• Oil swap: Melted coconut oil or unsalted butter can also be used.
• Use good quality pure vanilla extract for the best flavor.
• Ensure baking powder and baking soda are fresh for optimal rise – check their expiration dates!
• Room temperature buttermilk integrates smoothly into the batter for a consistent mix.
• Don’t overmix the batter: Mix just until combined. Overmixing develops gluten, leading to tough cupcakes.
• Even filling: Use an ice cream scoop for uniform cupcakes.
• Baking temperature: Use an oven thermometer to ensure an accurate temperature.
• Amp up vanilla: For an even stronger, richer vanilla flavor, use vanilla bean paste instead of extract.
• Citrus zest: A touch of lemon or orange zest can brighten the vanilla flavor wonderfully.
• For extra moistness: Add a tablespoon of sour cream (if dairy is okay) or unsweetened applesauce to the wet ingredients.
• Gluten-free: Experiment with a 1:1 gluten-free flour blend, though the texture may vary slightly from the original.
• Nut-free: Ensure your oil and extract are free from nut contaminants if severe allergies are a concern.

Storage:

• Fridge: Store unfrosted Eggless Vanilla Cupcakes in an airtight container at room temperature for up to 3 days, or frosted in the fridge for up to 5 days.
• Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature for best results.
• Containers: Use a shallow, airtight container to prevent drying out and keep them fresh.

Note: Nutritional data estimated based on typical ingredient values as specific analysis was not provided in the original article.