Cupcakes and Muffins (no egg no milk no butter) Recipes

Vegan Peach Cupcakes

Eggless, dairy free Peach Cupcakes

These SIMPLE PEACH CUPCAKES are super moist, filled with peach chunks and with a hint of cinnamon. These eggless, dairy free Peach Cupcakes are perfect for breakfast, afternoon tea or any time you need a snack.
Servings 12 cupcakes


  • 3/4 cup (150 g) Superfine Granulated Sugar
  • 1 cup (240 ml) Water, room temperature
  • 1/3 cup (80 ml) Vegetable Oil
  • 1 ¾ cup (245 g) All-Purpose Flour
  • 1 tbsp (12 g) Baking Powder
  • 1/8 tsp (a pinch) Salt
  • 1/4 tsp (1 g) Cinnamon Powder
  • 2-3 Fresh Medium Size Peaches (1/2 cup)


  • Preheat oven to 350oF (180oC).
  • Line a standard 12 cups cupcake pan with paper liners. Set aside.
  • Cut peaches into small cubes and set aside.
  • To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
  • Then add oil and mix well.
  • Sift in flour, baking powder, salt and cinnamon powder.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Gently fold in peach chunks into the batter.
  • Spoon batter into cupcake liner until 2/3 full.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.