Kek Cawan Vanila Mudah (4 Bahan, Tanpa Telur)

Ini Kek Cawan Vanila Mudah are super simple plant-based cupcakes ready in under 30 minutes and made with just 4 simple ingredients.

Isi kandungan

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I love making cupcakes to celebrate any occasion, seperti karya klasik saya Kek Cawan Vanila Vegan or Kek Cawan Strawberi Vegan, 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!

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Kek Cawan Vanila Mudah

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

5 daripada 2 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 20 minit minit

Jumlah masa: 30 minit minit

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 12 cupcakes

Kalori: 185.9 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

• ▢ 1 ¾ cawan Tepung Naik Sendiri - (nota 1)
• ▢ ⅓ cawan Minyak Zaitun Perisa Ringan - (nota 2)
• ▢ 1 cawan Susu Badam Vanila Tanpa Gula - (nota 3)
• ▢ 1 cawan Gula Tebu Tidak Dimurnikan - (nota 4)

arahan

• Panaskan ketuhar hingga 350 °F (180 °C). Lapik loyang muffin 12 lubang dengan bekas kertas muffin. Sapukan sedikit minyak pada bekas kertas dengan semburan minyak. Ketepikan.
• Dalam mangkuk adunan, masukkan tepung naik sendiri dan gula dan pukul hingga sebati.
• Pukul minyak dan susu badam. Jika susu anda tidak berperisa, tambahkan 2 sudu teh ekstrak vanila.
• Whisk to form a smooth cupcake batter with no lumps.
• Bahagikan adunan secara sama rata ke dalam 12 lubang muffin.
• 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.

Nota

Nota 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 penukar bebas gluten, tapi jangan lupa serbuk penaik.

Nota 2Anda boleh menggunakan sebarang minyak yang berperisa ringan. Elakkan minyak kelapa cair, kerana ia membentuk ketulan apabila bersentuhan dengan susu badam sejuk.

Nota 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.

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

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1kek cawan (tanpa aising) | Kalori: 185.9kcal | Karbohidrat: 29.9g | Protein: 2.3g | Lemak: 6.6g | Lemak tepu: 0.9g | Lemak tak jenuh ganda: 0.9g | Lemak tak jenuh tunggal: 4.5g | Natrium: 27.7mg | Potasium: 18.6mg | Serat: 0.5g | gula: 16.7g | Vitamin A: 0.4IU | Kalsium: 28mg | Iron: 0.2mg | magnesium: 4.6mg | Fosforus: 17.7mg | zink: 0.2mg

Bahan dan Pengganti

Here are the 4 ingredients you need for the dough.

• Tepung Naik Sendiri – 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 penukar bebas gluten, tapi jangan lupa serbuk penaik.
• Minyak Zaitun Ringan – 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.
• Susu Badam Vanila Tanpa Gula – 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.
• Gula – 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).

Pilihan Aising

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:

• Aising Vanila Vegan – The vegan version of the classic frosting recipe, made with only 4 ingredients. It makes perfect cupcakes.
• Pembekuan Serbuk Protein – If you want more protein, this frosting adds 3g of protein per slice.
• Aising Krim Kelapa Vegan 3 Bahan – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Aising Gajus – This simple, very healthy alternative frosting is made with cashews.
• Aising Coklat Vegan – A chocolate version of my simple vegan frosting.
• Ais Diraja Vegan – While it’s not quite frosting, adding my royal icing makes these cupcakes amazing.
• Ganache Vegan – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!

Petua Membakar Carine

1. Jangan Terlalu Campurkan Adunan – 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. Semak Pembakaran Awal – 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. Cool Completely Before 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

Kek Cawan Labu Vegan

Kek Cawan Tanpa Telur

Kek Cawan Strawberi Vegan

Kek Cawan Coklat Vegan