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These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake!
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Moist Vanilla Cupcakes Recipe
I mentioned a couple weeks ago that I’d be bringing you some new basic favorites and I started with my easy moist chocolate cake. Today, we are talking about these moist vanilla cupcakes and I’m pumped! One of the things that I’m always messing with is vanilla cake/cupcakes. It’s the never ending quest for all the best versions. I’m a believer that if you don’t have a good vanilla cake, you have NOTHING! 🙂 Ok, dramatic, but it’s like the “tell”. If you don’t have a good vanilla, can anything else really be that good? There are so many ways to vary a vanilla cake and I want the best of all of them! I’m greedy like that. Plus, I know not every has the same idea of the perfect cupcake, so I like to have options.
You may or may not have tried my original vanilla cupcakes. They are loved by many and were my favorite for some time. I still remember the batches upon batches of cupcakes I made while testing those and the fabulous friends that lined them up and tasted tested them all to help me find the best one. If you haven’t tried them, they are worth checking out. But while I still love them, these are my new fave. Sorry “OG cupcake”, there’s a new star in town. 😉
So let’s talk a bit about these cupcake. There’s no need for creaming to get involved, which is kind of a plus. Creaming butter and sugar together makes quite a fabulous cupcake, but sometimes you just want quick and easy and to barely even need to use a mixer. I mean, basically like a box mix but not, you know? These are those cupcakes. The “OG cupcake” was that way too, but used butter and were a little denser. These cupcakes use oil and are lighter.
We’ve got the usual suspects in this cupcake, starting with the dry ingredients: all-purpose flour, sugar, baking powder and salt. Easy, common ingredients that you should totally have in your pantry already. Mix ’em all together and set ’em aside.
Next are the wet ingredients: milk, vegetable oil, vanilla extract and eggs. The oil is the fat component instead of butter and in my opinion, tends to make a more moist cake that stays moist for longer. Totally true for these cupcakes. The milk (I typically use 2%) adds to the structure of the cake, in addition to adding moisture. Milk adds fluff and I love some fluff. 🙂 I used a full tablespoon of vanilla extract to make sure there’s plenty of delicious vanilla flavor. Then the eggs add more moisture, structure and flavor. I switched it up in these and went with whole eggs instead of egg whites. No more egg yolks getting wasted here!
Once the wet and dry ingredients are combined, the water is added.
There’s so much moisture in these cupcakes! I love them! I’m a big, big fan of their ease of making, their flavor and moisture. They use such simple ingredients that you likely already have in your pantry too – score! When topped with my favorite vanilla buttercream, these vanilla cupcakes really are a dream! They were a big hit in our house and I hope you love them as much as we did!
Watch How To Make These
Read Transcript
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Moist Vanilla Cake
Moist and Fluffy Vanilla Cake
Perfect Moist and Fluffy Vanilla Cupcakes
Easy Moist Chocolate Cake
NOTE: Some people have reported having trouble with this recipe, while others love it. I have no idea why some people have trouble. There could be any number of factors – improper measuring of ingredients, oven type, altitude, etc. I have never had an issue with these and cannot troubleshoot a problem that I cannot recreate. If you’d prefer a more traditional vanilla cupcake that uses butter and a little bit of oil, as well as the creaming method, and seems to be less finicky for people, try out these Easy Homemade Vanilla Cupcakes. They are currently my favorite vanilla cupcake.
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Moist Vanilla Cupcakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24-26 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Made with oil instead of butter, this Moist Vanilla Cupcake Recipe makes cupcakes with a light, tender crumb that’s super moist without being dense or heavy. The batter comes together in just a few minutes, making these an easy dessert to whip up anytime.
Ingredients
VANILLA CUPCAKES
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder (NOT baking soda)
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup (240ml) water*
VANILLA FROSTING
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2–3 tbsp (30-45ml) water or milk
- pinch of salt
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
- Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, beat the butter in a large mixer bowl until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk, as needed, and salt and mix until smooth.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
Notes
If you’d prefer a more traditional vanilla cupcake that uses butter instead of oil, and the creaming method, try out these Homemade Vanilla Cupcakes.
*Some people report having issues with these cupcakes. If that happens to you, could try leaving out the water entirely.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 31 g
- Sodium: 129.2 mg
- Fat: 12.7 g
- Carbohydrates: 41 g
- Protein: 2.7 g
- Cholesterol: 25.1 mg
Enjoy!
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I decided on a whim to make these for my hubby as a Valentine’s Day surprise treat. I chose this recipe because I hate cake make with butter… it just comes out too dense for me. I halved the recipe, which was super easy to do (I always check the number of eggs before I try to halve a recipe). It made enough batter for more than 12 cupcakes (13 or 14 probably) – I might put a little less water next time? I did like that the batter was thin – I like being able to pour the batter from a large measuring cup, rather than spooning it it. They baked an extra 5-7 minutes or so. They came out really yummy, a little more dense than I expected but still delish! Thanks for a yummy and quick recipe!
Hi Lindsay.. Wow! They came out amazing… Absolutely lovely and delicious… I’m new to baking but the cupcakes were soft and fluffy…the frosting too… I reduced sugar in the frosting, otherwise followed your recipe religiously… God bless you and may all that you desire come true.. Thanking Jesus for finding your website.. ????
Hi i just saw some 1 asked whats shortening well its white cooking fat in UK its TREX OR WHITE FLORA for cooking
in Kenya its called KIMBO cooking fat im frm Kenya
in U S A it CRISSCO shortening
i hope it helps
dino
Dear , can you please make dairy free eggless vanilla cupcake?
My son school asked for that as some kids are allergic
Thanks ????
I have never made a vanilla cupcake/cake without butter. I was worried with how runny the batter is, but……..These cupcakes rock! so moist and light. Where has this recipe been all my life.
These are by far the best vanilla cupcakes I’ve ever made (and I’ve made a ton with all different recipes) Thanks for my new go to recipe.
Hey Lindsay,
I was looking a vanilla cake recipe with oil as the ones i try to make with butter tent to dry out pretty fast (especially after being refrigerated). I like this recipe. So can i substitute with for a cake instead – help me with pan size / baking time please.
Thanks,
Ruchira
Yes, it can be used as a cake. You can find it as a 9×13 here.
I halved the recipe, next time I will reduce the sugar exponentially. Very delicious recipe but need to adjust cooking time.
Hi!
I am just curious, what is the purpose of adding the water in this recipe? I have some of these in the oven right now…I’m excited!
I took the time to follow this recipe so precisely yet they tasted and smelled bad, had a strange consistency, stuck to the cupcake liners really bad, and did not rise properly. They also took way to longer than 17 minutes to bake to a non liquid state. Dissapointing.
hi Lindsay. checked your recipes and I loved them. I am going to try some. Thanks.
I really can’t wait to make these, they look delicious! But would it make a difference if I use cane sugar instead of granulated sugar or if I use skim milk instead of 2% ? Because I’m just wondering if it’s the thickness of the milk that gives it more of the flavor/thickness of the cupcake?
The sugar should be fine. I’d definitely recommend the 2% milk because of the higher fat content.
I made these last night to practice for a batch i’m going to make for my DD 4th Birthday. Yay your buttercream held together well in the Australian Heat. You think I could use all shortening for the frosting to make it even more stable for lunchtime heat? Thanks 🙂
So glad you enjoyed it! You can use all shortening if the stability is a big factor, but I would say that’s not as ideal as far as texture and flavor. If you can get away with half and half, I’d stick with that.
Disappointed with this recipe. The cupcakes came out doughy.
Where in the oven do I place my cupcake pan? Lower 3rd or center? Also, would it make a difference if I reduce the amount of sugar?
I try to place them in the center. I personally wouldn’t suggest reducing the sugar, but you could try it.
Oh. My. God. Made 18 cupcakes and one small round cake with this recipe. I think this is my vanilla cake recipe for life! SO good! Which is the most similar chocolate version please?
I’m so glad you enjoyed them! Here’s what I would call the chocolate version of them. 🙂
I want to make only 12 cupcakes. Do I just halve all the ingredients? Fan from Nairobi, Kenya.
Yes, just cut the recipe in half.