Description

These moist and tender vanilla cupcakes are made with oil instead of butter, resulting in a soft, fluffy crumb and delicious flavor. Perfect for any celebration or as an anytime treat, they’re simple to make and adaptable for dairy-free diets.

Ingredients

Units Scale

For the Cupcakes

1 1/2 cups (190g) all-purpose flour
3/4 cup (150g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup (120ml) neutral oil (vegetable or canola)
1/2 cup (120ml) whole milk (or non-dairy milk)
1/4 cup (60ml) water
2 teaspoons pure vanilla extract

For the Vanilla Frosting

1/2 cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
2 tablespoons milk or cream
1 teaspoon pure vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a large bowl, whisk the eggs, oil, milk, water, and vanilla extract. Mix until smooth and well blended.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk until just combined. Do not overmix; the batter should be smooth but not overworked.
Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean and the tops spring back when lightly pressed.
Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
Make the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, then add milk, vanilla, and a pinch of salt. Beat until light and fluffy. Adjust milk for desired consistency.
Frost and Serve: Pipe or spread frosting onto cooled cupcakes. Decorate as desired and enjoy!

Notes

For dairy-free cupcakes, use non-dairy milk and a dairy-free frosting.
Oil keeps the cupcakes especially moist, even after a day or two.
Add a teaspoon of lemon zest for a subtle citrus twist.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Serving Size: 1 cupcake
Calories: 215
Sugar: 21g
Sodium: 120mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 2.5g
Cholesterol: 25mg