• Preheat the oven to 350°F (180°C). Line the cupcake pan with cupcake liners and set it aside.
• Sift flour, baking powder, baking soda, and salt into a medium mixing bowl. Then whisk well and set aside.
• Add melted butter, sugar, sour cream (or yogurt), and vanilla in a large mixing bowl. Whisk well until the mixture is smooth.
• Now add dry ingredients and milk alternatively into two parts into the wet mixture and mix until just combined. Do not overmix.
• Transfer the batter to the cupcake liners using an ice cream scoop or spoon. Fill each cupcake liner up to two-thirds of the way.
• Bake for 16-18 minutes or until a skewer inserted in the center of the cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
• Once the cupcakes are completely cooled, frost them with your favorite frosting.

Serving Suggestions

• I have topped the cupcakes with light, and perfectly sweet vanilla whipped cream frosting. But you can frost the cupcakes with buttercream as well.
• Instead of vanilla whipped cream, you can frost the cupcakes with chocolate whipped cream frosting.
• Top the cupcakes with chocolate buttercream frosting for the vanilla and chocolate combo.
• However, you can skip the frosting and serve the cupcake with vanilla or chocolate ice cream.

Storing Suggestions

• Store the Eggless Vanilla Cupcakes without frosting at room temperature for 3-4 days, tightly covered. And then, you can frost the cupcakes before serving.
• If you top the cupcakes with whipped cream frosting, you can keep them at room temperature for a couple of hours. But then place them in the refrigerator, tightly covered, for up to 4 days.