These eggless carrot cupcakes are the perfect egg-free Easter dessert, and they don’t call for any egg substitutes.They’re not just a workaround or compromise either.They’re soft, moist, flavorful, and full of cozy spice.

They can be made traditionally or gluten-free.I’m currently spending some time in South Tyrol, a beautiful region in northern Italy.One of the most interesting aspects of this area is that German, not Italian, is actually the primary language spoken by most locals.

It definitely gives the region a unique vibe! Since I’m traveling, today’s post will be a little shorter than usual, but I still wanted to share these cupcakes before Easter.I spent years trying to adapt this Healthier Carrot Cake recipe to be egg-free.No matter how many tweaks I made, I just couldn’t get it to work.

My last attempt was completely inedible.So instead of continuing the uphill battle of modifying a recipe that clearly didn’t want to be eggless, I scrapped the idea and created something brand new from scratch.And I’m so glad I did because this version works beautifully.

Ingredient Notes Please scroll below for the full recipe.These are just some notes on select ingredients.Vinegar – when combined with milk, it acts as a faux buttermilk and helps the baking soda work its magic for lift and tenderness.

You can’t taste it in the baked cupcakes.If you have store-bought buttermilk on hand, you can go ahead and use that i

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