Nemme vaniljecupcakes (4 ingredienser, ingen æg)

Disse Nemme vaniljecupcakes are super simple plant-based cupcakes ready in under 30 minutes and made with just 4 enkle ingredienser.

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I love making cupcakes to fejre enhver lejlighed, ligesom min klassiker Veganske vaniljecupcakes or Veganske jordbærmuffins, but I wanted to make another simpler, faster version that keeps the taste and texture of classic cupcakes.

So I went for a super simple, back-to-basic dough that you can make in under 30 minutes with 4 ingredients I know you have in your pantry!

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Nemme vaniljecupcakes

These Easy Vanilla Cupcakes are super simple plant-based cupcakes ready in under 30 minutes and made with just 4 simple ingredients.

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Prep Time: 10 minutter mins

Tilberedningstid: 20 minutter mins

Samlet tid: 30 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 12 cupcakes

Kalorier: 185.9 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

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Ingredienser

• ▢ 1 ¾ kop Selv-hævende mel - (note 1)
• ▢ ⅓ kop Olivenolie med mild smag - (note 2)
• ▢ 1 kop Usødet vaniljemandelmælk - (note 3)
• ▢ 1 kop Uraffineret rørsukker - (note 4)

Instruktioner

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
• In a mixing bowl, add self-rising flour and sugar and whisk to combine.
• Whisk in the oil and almond milk. If your milk is unflavored, add 2 teaspoons of vanilla extract.
• Whisk to form a smooth cupcake batter with no lumps.
• Fordel dejen jævnt i de 12 muffinhuller.
• Bake the cupcakes on the center rack of your oven for 20-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool down completely on a cooling rack before frosting. Frost using my dairy-free vanilla frosting recipe.

Noter

Noter 1: To make your batch of self-rising flour, whisk  2 1/2 teaspoons of baking powder in 1 3/4 cup of all-purpose flour. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.

Noter 2: You can use any oil with a light flavor. Avoid melted coconut oil, as it forms lumps when it comes into contact with cold almond milk.

Noter 3: Any dairy-free milk works in this recipe. I am using unsweetened vanilla almond milk, which adds a vanilla flavor to the batter. If your almond milk is unflavored, add 2 teaspoons of vanilla extract to flavor the cupcakes.

Noter 4: Any granulated sweetener works for this recipe, including unrefined cane sugar. Darker sugar options, like coconut sugar, make the cupcakes darker in color.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1cupcake (uden frosting) | Kalorier: 185.9kcal | Kulhydrater: 29.9g | Protein: 2.3g | Fed: 6.6g | Mættet fedt: 0.9g | Flerumættet fedt: 0.9g | Enumættet fedt: 4.5g | Natrium: 27.7mg | Kalium: 18.6mg | Fiber: 0.5g | Sukker: 16.7g | Vitamin A: 0.4IU | Calcium: 28mg | Jern: 0.2mg | Magnesium: 4.6mg | Fosfor: 17.7mg | Zink: 0.2mg

Ingredienser og erstatninger

Here are the 4 ingredients you need for the dough.

• Selv-hævende mel – Provides the structure and lift, giving the cupcakes their fluffy texture. If you don’t have self-rising flour, make your own by mixing 1 ¾ cups of all-purpose flour with 2 ½ teaspoons of baking powder. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.
• Let olivenolie – Adds moisture without overpowering the flavor. If you prefer, use vegetable oil, canola oil, or sunflower oil. Avoid melted coconut oil, which can solidify when mixed with cold milk.
• Usødet vaniljemandelmælk – Keeps the cupcakes light and adds subtle vanilla flavor. Any dairy-free milk (like oat, soy, or coconut milk) works. If using plain milk, add 2 teaspoons of vanilla extract for flavor.
• Sukker – Sweetens the batter and helps create a tender crumb. You can use unrefined cane sugar, granulated sugar, or even coconut sugar, though darker sugars may change the cupcakes’ color.

How to Make Easy Vanilla Cupcakes

Here are pictures of the (few) key steps to make these cupcakes in under 30 minutes.

Pour all the cupcake ingredients into a mixing bowl.

Stir the batter with a whisk until sticky and there are just a few lumps.

Pour the batter in a muffin tin lined with paper cases.

Bake the cupcakes for 20-25 minutes at 350 °F (180 °C).

Frosting Options

While you can have these cupcakes unfrosted, there’s nothing quite like a sweet, soft frosting on the best cupcakes! I have many options for you, here are the best:

• Vegansk vaniljefrosting – The vegan version of the classic frosting recipe, made with only 4 ingredients. It makes perfect cupcakes.
• Proteinpulverfrosting – If you want more protein, this frosting adds 3g of protein per slice.
• Vegansk kokoscremefrosting med 3 ingredienser – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Cashewnøddefrosting – This simple, very healthy alternative frosting is made with cashews.
• Vegansk chokoladeglasur – A chocolate version of my simple vegan frosting.
• Vegansk Royal Icing – While it’s not quite frosting, adding my royal icing makes these cupcakes amazing.
• Vegansk ganache – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!

Carines bagetips

1. Bland ikke dejen for meget – Mix the ingredients just until combined to avoid activating too much gluten, which can make the cupcakes dense. A few small lumps in the batter are okay.
2. Use a Cookie Scoop for Even Portions – For perfectly even cupcakes, use a cookie scoop or ice cream scoop to divide the batter between the muffin cups. This ensures consistent baking and presentation.
3. Preheat the Oven Fully – Make sure the oven is fully preheated to 350°F (180°C) before placing the cupcakes inside. An under-heated oven can cause the cupcakes to rise unevenly or collapse.
4. Check the Baking Early – Every oven bakes differently, so start checking the cupcakes at the 20-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re done.
5. Køl helt af inden frosting – Let the cupcakes cool fully on a wire rack to prevent the frosting from melting. If you’re in a rush, pop them in the fridge for 10 minutes to speed up cooling.
6. Store Properly to Retain Freshness – Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. If storing unfrosted, you can freeze them for up to 2 months and thaw as needed.
7. Make Mini Cupcakes for Bite-Sized Treats – Reduce the baking time to 12-15 minutes to create mini cupcakes that are perfect for parties or portion-controlled snacking.

More Cupcake Recipes

Veganske græskarmuffins

Æggefri cupcakes

Veganske jordbærmuffins

Veganske chokoladecupcakes