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–+ servings
A tray of eggless and Vegan Vanilla Cupcakes on a grey board.

Vegan Vanilla Cupcakes

Light and fluffy, these Vegan Vanilla cupcakes are deliciously moist and best for parties, birthdays or any celebrations.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 Cupcakes

Ingredients

  • 1 and 1/2 cups 190g Whole Wheat Flour One can use Plain or All-purpose Flour
  • 3/4 cup 150 gm Dark Brown Sugar If you have a sweet tooth, add up to 1 cup
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup 240ml Milk Vegans can use Soy milk
  • 2 teaspoon Vanilla Extract
  • 1/3 cup 80ml Vegetable Oil or any flavourless oil
  • 1 Tbsp Vinegar

3 Flax Eggs

  • 3 tbsp Flax Meal - 70 grams - Flax Powder (One can powder flax seeds)
  • 9 tbsp Lukewarm Water

Instructions

Making of Flax Eggs

  • Add flax meal/powder in a bowl.
    3 tbsp Flax Meal - 70 grams, 9 tbsp Lukewarm Water
  • Add lukewarm water and give it a nice mix.
  • Set aside for 8-10 minutes until it forms a Jelly like structure.

Making the batter and Baking in an oven

  • Preheat the oven to 350°F (180°C) and line a muffin or a cupcake tray with cupcake liners. Set aside.
  • Sift the flour in a mixing bowl.
    1 and 1/2 cups 190g Whole Wheat Flour
  • Sift baking soda, salt and mix together.
    1 teaspoon Baking Soda, 1/2 teaspoon Salt
  • Add the brown sugar,
    3/4 cup 150 gm Dark Brown Sugar
    Flour and Sugar added in a bowl.
  • Add the milk, vanilla, oil, Flax eggs and vinegar and mix in.
    1 cup 240ml Milk, 2 teaspoon Vanilla Extract, 1/3 cup 80ml Vegetable Oil or any flavourless oil, 1 Tbsp Vinegar
    Wet Ingredients Added in a bowl
  • You can use a hand whisk or a hand blender.
    Vanilla Cup Cake Batter in a bowl.
  • Divide the batter evenly into the cupcake moulds.
    Eggless Vanilla Cupcakes ready to be baked in muffin trays.
  • Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean.
    Eggless Vanilla Cupcakes just out of oven and seen in muffin trays.
  • Let them cool for a few minutes in the cupcake tray itself.
  • After that remove them on a wire rack.
  • You can decorate them with frosting or just enjoy as is.

Making the batter and Baking in an Air Fryer

  • Preheat the air fryer to 160 degrees C / 320 degrees F Keep in mind that air fryer preheating takes just 2-3 minutes. So, one can even do that at the last steps of making the batter.
  • Sift the flour in a mixing bowl.
  • Sift baking soda, salt and mix together.
  • Add the brown sugar,
  • Add the milk, vanilla, oil, Flax eggs and vinegar and mix in.
  • You can use a hand whisk or a hand blender.
  • Divide the batter evenly into the cupcake moulds.
  • Arrange the muffins in the Air Fryer tray.
  • Bake in a preheated air fryer at 160 degrees C / 320 degrees F for 5 minutes.
  • Lower the temperature to 150 degrees C / 302 degrees Fand continue baking for 10 minutes.
  • Muffins are done when a toothpick or a knife inserted comes out clean.
  • Remove and let them cool for a few minutes.
  • After that remove them on a wire rack.
  • You can decorate them with frosting or just enjoy as is.

Notes

  • Standard US-size cups and spoons are used.
  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • If your oven is very hot, reduce the temperature by 5-10 Deg.
  • Oven time varies for baking, do keep an eye after 15-20 minutes.
  • Air fryer temperature and baking time vary depending on the size of your tray. So, check your manual too, and adjust accordingly.
  • Flax Eggs is a substitution for Eggs. It is made using Flax seeds powder. When soaked in lukewarm water it creates a jelly-like structure.
  • If you find your batter too thick, add 1 tablespoon of milk at a time.
  • Read above for flavors and substitutions.