Easy 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.
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!
Storing and freezing
Storing: Cupcakes can be left out at room temperature for up to two days. After that, store cupcakes in an airtight container and place them in the refrigerator for up to five days. Freezing: To freeze; cupcakes should not have any frosting on them or they will turn soggy when thawed. Freeze cupcakes on a baking sheet for two hours. Once they are frozen solid, place them in a ziplock bag and store them in the freezer for up to three months. When you're ready to enjoy your cupcakes, remove them from the freezer and let them thaw at room temperature for two hours, or place them in the refrigerator overnight. Frost cupcakes before serving.Serving: 1cupcake, Calories: 114kcal, Carbohydrates: 23g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 167mg, Potassium: 41mg, Fiber: 1g, Sugar: 13g, Vitamin A: 45IU, Calcium: 41mg, Iron: 1mg
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