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Savory Mediterranean Olive and Sundried Tomato Cupcakes with Easy Vegan Option

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

Recipe Details

Prep15 min
Cook20 min
Total35 min
Servings12
Difficultyeasy
CuisineMediterranean
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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)

Instructions

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

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this savory Mediterranean cupcake recipe to suit your dietary preferences with these ingredient swaps:

  • Flour: Substitute with a gluten-free blend for gluten-free baking without compromising texture.
  • Eggs: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) as a natural vegan binder.
  • Yogurt: Swap regular plain yogurt with dairy-free or coconut-based yogurt for vegan creaminess.
  • Olive Oil: Melted coconut oil provides a mild flavor and keeps the recipe vegan-friendly.
  • Milk: Replace dairy milk with plant-based milks such as almond, oat, or soy for a dairy-free option.
  • Feta Cheese: Omit or use vegan feta alternatives or nutritional yeast to maintain savory tang.

These substitutions keep the cupcakes moist and flavorful while accommodating vegan, dairy-free, and gluten-free diets—ideal for all your summer gatherings and snacks.

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.
  • Whisk and spatula: A whisk for smooth blending and a spatula to fold in olives and herbs gently without overmixing.
  • Measuring cups and spoons: For precise ingredient measurements.
  • Toothpick or cake tester: To check cupcake doneness easily.
  • Wire cooling rack: Helps cupcakes cool evenly and maintain texture.

Optional tools include a small bowl for preparing flax eggs (vegan option) and a knife with a chopping board for prepping olives, sundried tomatoes, and fresh herbs.

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. Choose oil-packed sundried tomatoes, draining and chopping them finely to avoid excess oil in the batter. Fresh basil provides the best aroma and flavor; substitute dried basil if fresh is unavailable.

For vegan and dairy-free substitutes, prepare flax eggs by combining 2 tablespoons flaxseed meal with 6 tablespoons water and letting it gel for 5 minutes. Use plain, unsweetened dairy-free yogurt such as coconut or almond-based varieties to maintain moisture and tanginess. Melted coconut oil replaces olive oil well for vegan baking, adding a subtle flavor.

Swap all-purpose flour with a gluten-free flour blend containing xanthan gum if you need gluten-free cupcakes. Use plant-based milks like almond, oat, or soy to replace dairy milk. For dairy-free options, omit feta cheese or use vegan feta alternatives to keep tangy flavor without dairy.

Mix wet and dry ingredients gently to avoid tough cupcakes. Pre-measure and prep ingredients ahead of mixing for a smooth cooking experience, perfect for beginner bakers.

Oven Note

Preheat your oven fully to 350°F (175°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. Test doneness near 18 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.

If your oven temperature varies, use an oven thermometer for accuracy. Rotate the muffin tin halfway through baking if your oven has hot spots to promote even coloration and baking.

After baking, cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to prevent sogginess and retain ideal texture.

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.
  • Herbal Twists: Substitute basil with fresh rosemary or mint for a different Mediterranean flair.
  • Flavored Oils: Use garlic- or chili-infused olive oil in place of plain olive oil for aromatic heat.
  • Decorative Garnishes: Top cupcakes with olive slices or sundried tomato wedges for eye-catching presentation at parties.
  • Mini Savory Sandwiches: Slice cupcakes and fill with hummus or herbed vegan cream cheese for creative snacks.
  • Sweet and Savory Combos: Serve with honey-mustard or fig jam for a contrasting flavor experience.

These ideas add delicious variety without complicating the baking process—perfect for beginner cooks looking to impress!

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