Moist and fluffy cupcakes with a rich vanilla flavor are always a hit at parties and potlucks! This EasyVanilla Cupcake Recipe With Oil calls for oil instead of butter, making them super moist and light!
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.
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.