Enkla vaniljmuffins (4 ingredienser, inga ägg)

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

Innehållsförteckning

+ Visa mer- Visa mindre

I love making cupcakes to fira vilket tillfälle som helst, like my classic Veganska vaniljmuffins or Veganska jordgubbsmuffins, 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!

Även om hela receptet finns precis nedan, missa inte alla mina tips längre ner, inklusive ingrediensbyten, mina matlagningstips och steg-för-steg-bilder!

Easy Vanilla Cupcakes

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

5 från 2 avgivna

Skriva ut översyn Spara Sparad!

Dela på Facebook nål Spara i e-post

Prep Tid: 10 minuter mins

Tillagningstid: 20 minuter mins

Total tid: 30 minuter mins

Kurs: Efterrätt

Cuisine: amerikan

Serveringar: 12 cupcakes

Kalorier: 185.9 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

• ▢ 1 ¾ kopp Självhöjande mjöl - (anteckning 1)
• ▢ ⅓ kopp Mild smaksatt olivolja - (anteckning 2)
• ▢ 1 kopp Osötad vaniljmandelmjölk - (anteckning 3)
• ▢ 1 kopp Oraffinerat rörsocker - (anteckning 4)

Instruktioner

• Värm ugnen till 180 °C. Klä en muffinsplåt med 12 hål med muffinsformar av papper. Smörj formarna lätt med oljespray. Ställ åt sidan.
• I en bunke, tillsätt självjäsande mjöl och socker och vispa alltsammans.
• Vispa i oljan och mandelmjölken. Om din mjölk är osmaksatt, tillsätt 2 teskedar vaniljextrakt.
• Whisk to form a smooth cupcake batter with no lumps.
• Fördela smeten jämnt i de 12 muffinshålen.
• 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.

Anmärkningar

Anmärkningar 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 omvandlare, men glöm inte bakpulvret.

Anmärkningar 2Du kan använda vilken olja som helst med en lätt smak. Undvik smält kokosolja, eftersom den bildar klumpar när den kommer i kontakt med kall mandelmjölk.

Anmärkningar 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.

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

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

Dela på Facebook Fäst recept

Kostrådgivning

Tjänande: 1cupcake (no frosting) | Kalorier: 185.9kcal | kolhydrater: 29.9g | Protein: 2.3g | Fett: 6.6g | Mättat fett: 0.9g | Fleromättat fett: 0.9g | Enkelomättat fett: 4.5g | Natrium: 27.7mg | Kalium: 18.6mg | Fiber: 0.5g | Socker: 16.7g | Vitamin A: 0.4IU | Kalcium: 28mg | Järn: 0.2mg | Magnesium: 4.6mg | fosfor: 17.7mg | Zink: 0.2mg

Ingredienser och ersättningar

Here are the 4 ingredients you need for the dough.

• Självhöjande mjöl – 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 omvandlare, men glöm inte bakpulvret.
• Lätt olivolja – 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.
• Osötad vaniljmandelmjölk – 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.
• barn – 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).

Frostingalternativ

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 vaniljglasyr – 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 kokosgräddefrosting med 3 ingredienser – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Cashew-frosting – This simple, very healthy alternative frosting is made with cashews.
• Vegansk chokladglasyr – 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 baktips

1. Övermixa inte smeten – 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. Låt svalna helt innan 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

Veganska pumpa-muffins

Äggfria muffins

Veganska jordgubbsmuffins

Veganska chokladmuffins