Easy Homemade Vanilla Cupcakes With Oil
Moist cupcakes with a rich vanilla flavor are always a hit at parties and potlucks! This Vanilla Cupcake Recipe With Oil calls for oil instead of butter, making them stay moist for days but still light in texture. They are so super easy to make in one bowl, no mixer required! Plus, they are the perfect base cupcake for your favorite frosting.
As a pastry school graduate, I’ve learned over the years that it is super important to have a good cupcake recipe on hand. In fact, I’ve tested this specific recipe five times (!!) in order to get it perfect.
And although it’s fun to make more involved flavors from scratch like red velvet cupcakes or espresso cupcakes, a moist vanilla cupcake always comes in clutch for any occasion.
These vanilla cupcakes have a special twist in that they are made using oil. Using oil in cupcake batter instead of butter yields a cupcake that stays moist for longer. Oil also slows down gluten development which results in a fluffier cupcake!
Also, since vanilla is a great base cupcake, you can top these with ANY buttercream frosting and they would be delicious.
I frosted these with my base vanilla frosting recipe because it simple, easy, and a total classic.
You could also try this strawberry frosting or raspberry buttercream for a berry flavor, zesty lemon buttercream for something summery, or espresso buttercream for a caffeine buzz!
Ingredients
You’ll use all the same kinds of baking pantry staples like flour, sugar, eggs, except for butter. Instead you’ll use vegetable oil. This is what’s responsible for the rich moist texture of the cupcake. If you have canola that works too.
I dont recommend making this with a olive oil as it has a fruity base flavor and wouldnt taste right.
Make frosting feel easy, finally.
Struggling to pipe pretty cupcakes or fix frosting that won’t cooperate? My frosting guide gives you simple techniques, recipes, and tutorials so you can frost with confidence every time.
Mixing Method
Ok another reason why this recipe is awesome is because with a butter based cupcake recipe you would need to use a mixer to cream the butter to aerate it. When you use oil, theres no need to cream because oil is a liquid ingredient.
This means you can make this recipe in one bowl, and without a mixer, hooray! So easy!
How to decorate cupcakes
First you need a good buttercream or frosting recipe. When you are taking out the milk and egg for this recipe, make sure to take out the ingredients for your frosting too so it will be ready to use when the cupcakes are ready to frost.
To frost a cupcake I use a piping bag and decorating tip. My favorite tips to use are the wilton 1m or 2D for a pretty rose swirl.
If you dont have a piping bag you can use a zip top bag although I find them harder to use. You can also slather on the frosting with an offset spatula or spoon!
Top with sprinkles for the fun factor and enjoy!!
Recipe tips
- If your batter is too dry or too dense, it may mean you used too much flour or have over baked the cupcakes. Use a scale and make sure to watch your cupcakes as they bake as every oven is different.
- When combining the wet and dry ingredients, it’s important to make sure you do not overwork the batter as this will result in tough cupcakes. Mix just until everything is evenly combined and there are no dry streaks.
- Wait until the cupcakes are cool to frost them.
- Do not over bake, and do not over fill. Only fill 2/3 of the way.
Easy Vanilla Cupcakes With Oil
Ingredients
- ¾ cup granulated sugar, (157g)
- 1 ¼ cup flour, (160g)
- 1 tsp baking powder, (4g)
- ¼ tsp baking soda, (1 ½ g)
- ½ tsp kosher salt, (3g)
- ¾ cup milk, (6 oz)
- 1 tbsp vanilla extract, (14g)
- ¼ cup vegetable oil, (2 oz)
- 1 egg, (50g)
Instructions
- Preheat the oven to 350F and line a muffin tin with cupcake liners.
- In a large mixing bowl combine the ¾ cup sugar, 1 ¼ cup all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
- Next add in the ¾ cup milk, tablespoon of vanilla, 1/4 cup vegetable oil, and 1 egg.
- Mix until combined but do not overmix.
- Fill each cup ⅔ of the way full. Do not overfill.
- Bake 18 minutes.
- Remove from oven and let cool completely before frosting.
Notes
- Bring the milk and egg to room temperature before using to ensure it mixes smoothly
- Properly measure your flour. Use a kitchen scale for the most accurate weight, or fluff and spoon your flour into your measuring cup and level it off. Never directly scoop flour with your measuring cup as you will get too much flour and it will alter the recipe.
- Use any buttercream frosting on top!
Decided to make a tester batch of these cupcakes, and omg they were absolutely amazing. I substituted the milk with buttermilk tho, but found the batter too thick so added 50ml water, didn’t know whether this would be a good idea but they were absolutely amazing. Had some brilliant feedback so will be switching to this recipe in future. Thank you 😀
YAY Nicola!! I love this so much! so smart to add the water to the buttermilk, glad it worked out. These are such great cupcakes and my go to when I need a super quick and easy cupcake recipe!
Hi Sam, I’d love to try your recipe. How much batter is needed for a two layer 9 inch cake? And how long to bake? Thanks!
Hi Joy! I would probably double it but it would be a larger cake. My only worry is that if you make one layer it might be too little.
I haven’t made them yet, but can I add a filling in the middle? Like instant pudding or preserves?
Hey Rosa! I haven’t tried this specific version as a stuffed cupcake but it’s such a fun idea! Are you thinking of adding the filling before or after baking? Adding it after is definitely the easier route. Let them cool and then use a piping bag to fill them with pudding, jam, preserves, whatever you love. Adding filling before baking can be a bit trickier as it may affect the bake time. I actually have a stuffed cookie dough cupcake recipe that might give you some good inspo! Here’s the link: https://frostingandfettuccine.com/cookie-dough-cupcakes/
Hi!! I absolutely love this recipe and I used it before and it was 100% perfection! I tried it yesterday and I had hard flour clumps in it?? Is that because I should have sifted the flour?
Hi! It could be that you just had a clump of flour this time around. I dont normally sift my flour its probably just a fluke. Im so glad you love this recipe!