Description

Soft, fluffy, and ultra-moist vanilla cupcakes made with oil instead of butter for a tender crumb and reliable results. Perfect for birthdays, parties, or anytime you need a sweet, crowd-pleasing dessert.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
2 large eggs
3/4 cup whole milk
1 tbsp pure vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together sugar, eggs, and vegetable oil until smooth and slightly pale. Stir in milk and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Divide batter evenly among cupcake liners, filling each about two-thirds full.
Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Store at room temperature in an airtight container for up to 2 days, or refrigerate if using cream-based frostings.
Freeze unfrosted cupcakes individually for up to 2 months.
To make dairy-free, substitute plant-based milk like almond or oat milk.
Neutral oils like canola or sunflower can be used instead of vegetable oil.