Madaling Vanilla Cupcakes (4 na Sangkap, Walang Itlog)

mga ito 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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I love making cupcakes to celebrate any occasion, tulad ng aking klasiko Vegan Vanilla Cupcakes or Vegan Strawberry Cupcakes, 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!

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

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.

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Prep Time: 10 minuto min

Magluto Oras: 20 minuto min

Kabuuang Oras: 30 minuto min

Kurso: Dessert

Cuisine: Amerikano

Servings: 12 cupcakes

Mga Calorie: 185.9 kcal

May-akda: Carine Claudepierre

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Ingredients

• ▢ 1 ¾ tasa Harinang Kusang Tumataas - (tala 1)
• ▢ ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
• ▢ 1 tasa Gatas na Almond na Walang Tamis na Vanilla - (tala 3)
• ▢ 1 tasa Hindi Pinong Cane Sugar - (tala 4)

tagubilin

• Painitin ang oven sa 350 °F (180 °C). Lagyan ng muffin paper cases ang isang 12-hole muffin pan. Lagyan ng kaunting oil spray ang mga paper cases. Itabi.
• Sa isang mixing bowl, idagdag ang self-rising flour at asukal at haluin hanggang sa maghalo.
• Haluin ang mantika at gatas ng almendras. Kung walang lasa ang iyong gatas, magdagdag ng 2 kutsarita ng vanilla extract.
• Whisk to form a smooth cupcake batter with no lumps.
• Hatiin nang pantay ang batter sa 12 butas ng 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.

Mga Tala

Tandaan 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 converter na walang gluten, pero huwag kalimutan ang baking powder.

Tandaan 2Maaari kang gumamit ng kahit anong langis na may magaan na lasa. Iwasan ang tinunaw na langis ng niyog, dahil bumubuo ito ng mga bukol kapag nadikit sa malamig na gatas ng almendras.

Tandaan 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.

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

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1cupcake (no frosting) | Mga Calorie: 185.9kcal | Carbohydrates: 29.9g | Protina: 2.3g | Taba: 6.6g | Saturated fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 4.5g | Sosa: 27.7mg | Potassium: 18.6mg | Hibla: 0.5g | Asukal: 16.7g | Vitamin A: 0.4IU | Calcium: 28mg | Iron: 0.2mg | magnesiyo: 4.6mg | Posporus: 17.7mg | Zinc: 0.2mg

Ingredients at Substitutions

Here are the 4 ingredients you need for the dough.

• Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
• Banayad na Langis ng Oliba – 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.
• Gatas na Almond na Walang Tamis na Vanilla – 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.
• Asukal – 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).

Mga Opsyon sa Paglalagay ng Frosting

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:

• Vegan Vanilla Frosting – The vegan version of the classic frosting recipe, made with only 4 ingredients. It makes perfect cupcakes.
• Pag-frosting ng Protein Powder – If you want more protein, this frosting adds 3g of protein per slice.
• 3-Sangkap na Vegan Coconut Cream Frosting – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Frosting ng Kasoy – This simple, very healthy alternative frosting is made with cashews.
• Vegan na Tsokolate na Frosting – A chocolate version of my simple vegan frosting.
• Vegan Royal Icing – While it’s not quite frosting, adding my royal icing makes these cupcakes amazing.
• Vegan na Ganache – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!

Mga Tip sa Pagbe-bake ni Carine

1. Don’t Overmix the Batter – 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

Vegan na mga Cupcake ng Kalabasa

Mga Cupcake na Walang Itlog

Vegan Strawberry Cupcakes

Mga Vegan na Tsokolate na Cupcake