Eggless Vanilla Cupcakes (Egg-Free)

Preheat oven to 350 F and line a 12 cup standard size muffin pan with paper liners or grease the cups.

In a large bowl, whisk together the milk and vinegar and let it sit for a couple minutes.

Meanwhile, in a medium bowl, stir together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

Add the oil, sugar and vanilla into the milk mixture and beat well with an electric mixer. Gradually add the flour mixture to the milk mixture and beat until no large lumps remain.

Fill cupcake liners 2/3 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Transfer to a wire rack to cool completely.

Frost and decorate, if desired.

Adapted from “Vegan Golden Vanilla Cupcakes” on food.com