How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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Cupcakes

Savory Mediterranean Olive and Sundried Tomato Cupcakes with Easy Vegan Option

Name: Savory Mediterranean Olive and Sundried Tomato Cupcakes with Easy Vegan Option
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour (or gluten-free blend if preferred); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup olive oil (or melted coconut oil for vegan option); 1/2 cup plain yogurt (use dairy-free yogurt for vegan option); 2 large eggs (or 2 flax eggs: 2 tbsp flaxseed meal + 6 tbsp water for vegan); 1/4 cup milk (dairy or plant-based for vegan option); 1/2 cup chopped pitted Kalamata or black olives; 1/2 cup chopped sundried tomatoes (oil-packed, drained and chopped); 2 tablespoons chopped fresh basil or 1 teaspoon dried basil; Optional:; 1/4 cup crumbled feta cheese (omit or use vegan feta alternative)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 12, 2026 · Updated Jul 11, 2026

Mediterranean 35 mins beginner-friendlyeasystep-by-stepsavory-bakesvegan-optionsno-fusspartyminimal-ingredientssnacksummer-baking

Discover a beginner-friendly recipe for savory Mediterranean olive and sundried tomato cupcakes, featuring olives, sundried tomatoes, and fresh basil. Includes a simple vegan option using flax eggs and dairy-free yogurt. Perfect for summer parties, quick snacks, and flavorful baking.

Savory Mediterranean Olive and Sundried Tomato Cupcakes with Easy Vegan Option

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

1 1/2 cups all-purpose flour (or gluten-free blend if preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup olive oil (or melted coconut oil for vegan option)
1/2 cup plain yogurt (use dairy-free yogurt for vegan option)
2 large eggs (or 2 flax eggs: 2 tbsp flaxseed meal + 6 tbsp water for vegan)
1/4 cup milk (dairy or plant-based for vegan option)
1/2 cup chopped pitted Kalamata or black olives
1/2 cup chopped sundried tomatoes (oil-packed, drained and chopped)
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
Optional
1/4 cup crumbled feta cheese (omit or use vegan feta alternative)

BeginnerBakes Mediterranean olive sun-dried tomato cupcake ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
In a separate bowl, beat the eggs (or prepare flax eggs by mixing flaxseed meal and water and letting sit for 5 minutes).
Whisk in olive oil, yogurt, and milk with the eggs or flax eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined, avoiding overmixing for tender cupcakes.
Fold in the chopped olives, sundried tomatoes, and basil. Carefully fold in feta cheese or vegan alternative if using.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until cupcake tops turn golden and a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature as a savory snack or party finger food.

BeginnerBakes raw Mediterranean savory cupcake batter in liners

Tips

Equipment Needed

Gather these essential baking tools to prepare savory Mediterranean olive and sundried tomato cupcakes successfully: 12-cup muffin tin: For perfectly shaped cupcakes. Muffin liners or non-stick spray: To prevent sticking and simplify cleanup. Mixing bowls: Use separate bowls for dry and wet ingredients to streamline mixing.

Ingredient Prep Notes

Prepare ingredients carefully for optimal flavor and texture. Use pitted Kalamata or black olives, finely chopped for even distribution. If olives taste too salty, rinse with cold water and pat dry before chopping.

Oven Note

Preheat your oven fully to 350 degrees F (175 degrees C) before baking to ensure even cupcake rising and a tender crumb. Bake cupcakes on the middle rack for balanced heat distribution, avoiding placement near top or bottom heating elements that can cause uneven baking. Avoid opening the oven door during the first 15 minutes of baking to prevent cupcake collapse from temperature drops.

Easy Upgrade Ideas

Enhance these savory Mediterranean cupcakes with these simple, beginner-friendly upgrades: Tangy Herb Drizzle: Mix lemon juice with olive oil and fresh herbs like oregano or thyme to drizzle over warm cupcakes for brightness. Cheese Enhancements: Add shredded mozzarella or aged Parmesan to the batter or sprinkle on top before baking for a golden, melty finish. Crunchy Nuts: Incorporate toasted pine nuts or walnuts for texture and complementary flavors.

Frequently Asked Questions

Can I make Savory Mediterranean Olive and Sundried Tomato Cupcakes with Easy Vegan Option ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

all-purpose flour (or gluten-free blend if preferred): Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
baking powder: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
baking soda: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
salt: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
olive oil (or melted coconut oil for vegan option): Use melted butter, neutral oil, or a plant-based baking stick in the same amount, knowing that flavor and tenderness may shift slightly.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

Read related air fryer guides and cooking tips.

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Savory Mediterranean Olive and Sundried Tomato Cupcakes with Easy Vegan Option

Recipe Details

Ingredients

Instructions