Enkle vaniljecupcakes (4 ingredienser, uten egg)

Disse Enkle 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 celebrate any occasion, som 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!

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

Enkle 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 Tid: 10 minutter min

Cook Tid: 20 minutter min

Total tid: 30 minutter min

Rett: Dessert

Opprinnelse: amerikansk

porsjoner: 12 cupcakes

Kalorier: 185.9 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

• ▢ 1 ¾ cup Selvhevende mel - (merknad 1)
• ▢ ⅓ cup Olivenolje med mild smak - (merknad 2)
• ▢ 1 cup Usøtet vaniljemandelmelk - (merknad 3)
• ▢ 1 cup Uraffinert rørsukker - (merknad 4)

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en muffinsform med 12 hull med papirformer. Smør papirformene lett med oljespray. Sett til side.
• I en bolle, tilsett selvhevende mel og sukker og visp for å blande.
• Visp inn oljen og mandelmelken. Hvis melken din er usmaksatt, tilsett 2 teskjeer vaniljeekstrakt.
• Whisk to form a smooth cupcake batter with no lumps.
• Fordel røren jevnt i de 12 muffinshullene.
• 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.

Merknader

Merknader 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 omformer, men ikke glem bakepulveret.

Merknader 2Du kan bruke hvilken som helst olje med en lett smak. Unngå smeltet kokosolje, da den klumper når den kommer i kontakt med kald mandelmelk.

Merknader 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.

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

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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Ernæring

Visning: 1cupcake (no frosting) | Kalorier: 185.9kcal | karbohydrater: 29.9g | Protein: 2.3g | Fett: 6.6g | Mettet fett: 0.9g | Flerumettet fett: 0.9g | Enumettet fett: 4.5g | Natrium: 27.7mg | kalium: 18.6mg | Fiber: 0.5g | Sukker: 16.7g | A-vitamin: 0.4IU | Kalsium: 28mg | Stryke: 0.2mg | Magnesium: 4.6mg | Fosfor: 17.7mg | Sink: 0.2mg

Ingredienser og erstatninger

Here are the 4 ingredients you need for the dough.

• Selvhevende 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 omformer, men ikke glem bakepulveret.
• Lett olivenolje – 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.
• Usøtet vaniljemandelmelk – 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).

Glasuralternativer

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 vaniljeglasur – 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 kokoskremfrosting med 3 ingredienser – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Cashew-glasur – This simple, very healthy alternative frosting is made with cashews.
• Vegansk sjokoladeglasur – 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 baketips

1. Ikke bland røren for mye – 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. 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

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Eggfrie cupcakes

Veganske jordbærmuffins

Veganske sjokoladecupcakes