Easy Vanilla Cupcakes (4 Ingredients, No Eggs)

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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I love making cupcakes to celebrate any occasion, like my classic 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!

Ingredients and Substitutions

Here are the 4 ingredients you need for the dough.

• Self-Rising Flour – 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.
• Light Olive Oil – 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.
• Unsweetened Vanilla Almond Milk – 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.
• Sugar – 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).

Frosting Options

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.
• Protein Powder Frosting – If you want more protein, this frosting adds 3g of protein per slice.
• 3-Ingredient Vegan Coconut Cream Frosting – 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.
• Vegan Chocolate 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 Ganache – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!

Expert Tips

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 Pumpkin Cupcakes

Eggless Cupcakes

Vegan Strawberry Cupcakes

Vegan Chocolate Cupcakes

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 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 cupcakes

Calories: 185.9 kcal

Author: Carine Claudepierre

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Ingredients

• ▢ 1 ¾ cup Self-Rising Flour - (note 1)
• ▢ ⅓ cup Light Olive Oil - (note 2)
• ▢ 1 cup Unsweetened Vanilla Almond Milk - (note 3)
• ▢ 1 cup Sugar - (note 4)

Instructions

• 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.
• Divide the batter evenly into the 12 muffin holes.
• 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.

Notes

Note 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.

Note 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.

Note 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.

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

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Nutrition

Serving: 1cupcake (no frosting) | Calories: 185.9kcal | Carbohydrates: 29.9g | Protein: 2.3g | Fat: 6.6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.5g | Sodium: 27.7mg | Potassium: 18.6mg | Fiber: 0.5g | Sugar: 16.7g | Vitamin A: 0.4IU | Calcium: 28mg | Iron: 0.2mg | Magnesium: 4.6mg | Phosphorus: 17.7mg | Zinc: 0.2mg