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This vanilla cupcake is light, tender, and incredibly easy to make. Using oil instead of butter ensures a super soft crumb that stays moist for days. Topped with a smooth and creamy vanilla frosting, they’re the perfect treat for birthdays, celebrations, or an everyday sweet indulgence.
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Cuisine: American
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 24-26 cupcakes
Why You’ll Love Making It
- Quick & Easy – Comes together in just 30 minutes with minimal effort.
- Super Moist & Fluffy – The oil-based batter keeps the cupcakes soft and tender.
- Beginner-Friendly – Simple ingredients and foolproof instructions make it great for all skill levels.
- Perfect for Any Occasion – Great for birthdays, parties, or everyday treats.
- Customizable – Easily add sprinkles, food coloring, or different frosting flavors.
Ingredients
Vanilla Cupcakes
- 2 1/2 cups (325g) all-purpose flour – Provides structure and stability. Be sure to measure accurately.
- 2 cups (414g) sugar – Sweetens the cupcakes and helps retain moisture.
- 3 teaspoons baking powder – Leavening agent to create light and fluffy cupcakes.
- 1 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 cup (240ml) milk – Adds moisture and richness. Whole milk is ideal, but any type works.
- 1/2 cup (120ml) vegetable oil – Keeps the cupcakes soft and prevents dryness.
- 1 tablespoon vanilla extract – Provides a classic, rich vanilla flavor.
- 2 large eggs – Bind the ingredients together and contribute to the fluffy texture.
- 1 cup (240ml) water – Makes the batter thin but results in a super moist cake.
Vanilla Frosting
- 1 cup (224g) unsalted butter, room temperature – The creamy base for the frosting.
- 4 cups (460g) powdered sugar – Sweetens the frosting and helps with consistency.
- 1 1/2 teaspoons vanilla extract – Enhances the frosting with a warm vanilla flavor.
- 2–3 tablespoons (30-45ml) water or milk – Adjusts the consistency to make it spreadable or pipeable.
- Pinch of salt – Balances out the sweetness.
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Instructions
Step 1: Prepare the Oven & Pan
Preheat your oven to 350°F (176°C). Line a cupcake pan with paper liners to prevent sticking and make for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This helps distribute the leavening agents for an even rise.
Step 3: Combine the Wet Ingredients
In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until well blended. This ensures even mixing before incorporating with the dry ingredients.
Step 4: Make the Batter
Slowly pour the wet ingredients into the bowl with the dry ingredients. Use a hand mixer or stand mixer on medium speed to mix until fully combined.
Step 5: Add Water & Mix
Gradually pour in the water while mixing on low speed. The batter will be very thin—this is normal and helps create soft, moist cupcakes. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
Step 6: Fill the Cupcake Liners
Spoon or pour the batter into the cupcake liners, filling each about halfway. This allows enough room for them to rise without overflowing.
Step 7: Bake the Cupcakes
Place the cupcake pan in the oven and bake for 15-17 minutes. Check for doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs, they’re ready. Avoid overbaking to keep them soft.
Step 8: Cool the Cupcakes
Remove the cupcakes from the oven and let them cool in the pan for about 2 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Step 9: Make the Frosting
In a large bowl, beat the butter with a hand mixer or stand mixer on medium speed until smooth and creamy. Add 2 cups of powdered sugar and mix until fully incorporated.
Step 10: Add Vanilla & Liquid
Mix in the vanilla extract and 1 tablespoon of water or milk until smooth. Then, add the remaining powdered sugar and mix again.
Step 11: Adjust Consistency & Flavor
Add the remaining water or milk, one tablespoon at a time, until the frosting reaches your desired consistency. The frosting should be thick yet spreadable. Add a pinch of salt to balance the sweetness.
Step 12: Frost the Cupcakes
Transfer the frosting to a piping bag fitted with a star tip (such as Ateco 844) and pipe onto cooled cupcakes. If you don’t have a piping bag, use a spatula to spread the frosting evenly.
FAQs
Why is my cupcake batter so thin?
The batter is meant to be thin due to the added water. This helps create an incredibly moist and fluffy cupcake with a tender crumb. Don’t worry—it bakes up perfectly!
How do I store and freeze these cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Frosted cupcakes should be refrigerated if not eaten within a day. To freeze, wrap unfrosted cupcakes tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before frosting.
