Magdalenas de vainilla fáciles (4 ingredientes, sin huevos)

Estos Magdalenas de vainilla fáciles are super simple plant-based cupcakes ready in under 30 minutes and made with just 4 ingredientes simples.

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I love making cupcakes to celebrate any occasion, like my classic Magdalenas veganas de vainilla or Magdalenas veganas de fresa, 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!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Magdalenas de vainilla fáciles

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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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 20 minutos minutos

Tiempo Total: 30 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 pastelitos

Calorías: 185.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

• ▢ 1 ¾ taza de Harina con levadura - (nota 1)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 2)
• ▢ 1 taza de Leche de almendras con vainilla sin azúcar - (nota 3)
• ▢ 1 taza de Azúcar de caña sin refinar - (nota 4)

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Forra un molde para 12 magdalenas con cápsulas de papel. Engrasa ligeramente las cápsulas con aceite en aerosol. Reserva.
• En un bol, añade la harina con levadura y el azúcar y bate hasta que se mezclen bien.
• Incorpora el aceite y la leche de almendras batiendo. Si la leche no tiene sabor, añade 2 cucharaditas de extracto de vainilla.
• Whisk to form a smooth cupcake batter with no lumps.
• Reparte la masa de manera uniforme en los 12 moldes para magdalenas.
• 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.

Notas

notas 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 convertidor sin gluten, pero no olvides el polvo para hornear.

notas 2Puedes usar cualquier aceite de sabor suave. Evita el aceite de coco derretido, ya que forma grumos al entrar en contacto con la leche de almendras fría.

notas 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.

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

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1cupcake (no frosting) | Calorías: 185.9kcal | Carbohidratos: 29.9g | Proteína: 2.3g | Grasa: 6.6g | Grasa saturada: 0.9g | Grasa poli-insaturada: 0.9g | Grasa monosaturada: 4.5g | Sodio: 27.7mg | Potasio: 18.6mg | Fibra: 0.5g | Azúcar: 16.7g | Vitamina A: 0.4IU | Calcio: 28mg | Hierro: 0.2mg | Magnesio: 4.6mg | Fósforo 17.7mg | Zinc: 0.2mg

Ingredientes y sustituciones

Here are the 4 ingredients you need for the dough.

• Harina con levadura – 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 convertidor sin gluten, pero no olvides el polvo para hornear.
• Aceite de oliva ligero – 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.
• Leche de almendras con vainilla sin azúcar – 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.
• Sugar – 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).

Opciones de glaseado

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:

• Glaseado de vainilla vegano – The vegan version of the classic frosting recipe, made with only 4 ingredients. It makes perfect cupcakes.
• Glaseado de proteína en polvo – If you want more protein, this frosting adds 3g of protein per slice.
• Glaseado vegano de crema de coco con 3 ingredientes – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Glaseado de anacardos – This simple, very healthy alternative frosting is made with cashews.
• Glaseado de chocolate vegano – A chocolate version of my simple vegan frosting.
• Glaseado real vegano – While it’s not quite frosting, adding my royal icing makes these cupcakes amazing.
• Ganache vegano – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!

Consejos de repostería de Carine

1. No mezcles demasiado la masa. – 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. Comprueba la cocción con antelación. – 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. Dejar enfriar completamente antes de glasear. – 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

Magdalenas veganas de calabaza

Magdalenas sin huevo

Magdalenas veganas de fresa

Magdalenas de chocolate veganas