Kolay Vanilyalı Cupcake Tarifi (4 Malzeme, Yumurtasız)

Bunlar Kolay Vanilyalı Cupcakeler are super simple plant-based cupcakes ready in under 30 minutes and made with just 4 basit malzeme.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

I love making cupcakes to herhangi bir vesileyi kutla, like my classic Vegan Vanilyalı Cupcakeler or Vegan Çilekli Cupcakeler, 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!

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

Kolay Vanilyalı Cupcakeler

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

5 itibaren 2 oy

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Hazırlama Süresi: 10 dakika dakika

Cook Zaman: 20 dakika dakika

Toplam zaman: 30 dakika dakika

Ders: Tatlı

Mutfak: Amerikan

porsiyon: 12 cupcakes

Kalori: 185.9 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

• ▢ 1 ¾ Fincan Kendiliğinden Yükselen Un - (not 1)
• ▢ ⅓ Fincan Hafif Aromalı Zeytinyağı - (not 2)
• ▢ 1 Fincan Şekersiz Vanilyalı Badem Sütü - (not 3)
• ▢ 1 Fincan Rafine edilmemiş şeker kamışı - (not 4)

talimatlar

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
• In a mixing bowl, add self-rising flour and sugar and whisk to combine.
• Whisk in the oil and almond milk. If your milk is unflavored, add 2 teaspoons of vanilla extract.
• Whisk to form a smooth cupcake batter with no lumps.
• Hamuru 12 muffin kalıbına eşit olarak paylaştırın.
• 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.

notlar

Notlar 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 glutensiz dönüştürücü, Ama kabartma tozunu unutmayın.

Notlar 2: You can use any oil with a light flavor. Avoid melted coconut oil, as it forms lumps when it comes into contact with cold almond milk.

Notlar 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.

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

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Porsiyon: 1cupcake (no frosting) | Kalori: 185.9kcal | Karbonhidratlar: 29.9g | Protein: 2.3g | Şişman, yağ: 6.6g | Doymuş yağ: 0.9g | Doymamış yağ: 0.9g | Tekli Doymamış Yağ: 4.5g | Sodyum: 27.7mg | Potasyum: 18.6mg | Lif: 0.5g | Şeker: 16.7g | A vitamini: 0.4IU | Kalsiyum: 28mg | Demir: 0.2mg | Magnezyum: 4.6mg | Fosfor: 17.7mg | çinko: 0.2mg

Malzemeler ve Değişiklikler

Here are the 4 ingredients you need for the dough.

• Kendiliğinden Yükselen Un – 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 glutensiz dönüştürücü, Ama kabartma tozunu unutmayın.
• Hafif zeytin yağı – 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.
• Şekersiz Vanilyalı Badem Sütü – 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.
• Şeker – 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).

Krema Seçenekleri

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 Vanilyalı Krema – The vegan version of the classic frosting recipe, made with only 4 ingredients. It makes perfect cupcakes.
• Protein Tozu Kreması – If you want more protein, this frosting adds 3g of protein per slice.
• 3 Malzemeli Vegan Hindistan Cevizi Kreması – This is by far the easiest frosting recipe I’ve ever made, with just 3 ingredients.
• Kaju Kreması – This simple, very healthy alternative frosting is made with cashews.
• Vegan Çikolatalı Krema – A chocolate version of my simple vegan frosting.
• Vegan Kraliyet Buzlaması – While it’s not quite frosting, adding my royal icing makes these cupcakes amazing.
• Vegan Ganache – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!

Carine'in Pişirme İpuçları

1. Hamuru Fazla Karıştırmayın – 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. Pişirme işlemini önceden kontrol edin. – 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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