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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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These cup cakes are amazing love the taste and great texture i must say a little hard to get in to the cupcake molds but i made it. I am all the was from Australia all my friends are asking for the recipe. so all i tell them is go to easy vanilla cupcake recipe the one with the little heart. my 12 year old daughter can make them all by herself and she adores your cupcakes!!!
So glad to hear that!
Can you use dairy free milk with these instead?
I imagine it would bake fine, but the difference in fat content could affect the final texture.
I’m never ever going to make other than this one recipe!! Quick, easy and delicious!
Thank you!
So glad you enjoyed them!
This is my new “go-to” cupcake recipe! Simple, dense, and delicious! I love it!
Wonderful! So glad you enjoyed the cupcakes! 🙂
I love this recipe, it’s not dry or dense it’s perfect, thank you, I’ve just finished my baking and about to share with friends, I’m not a bakey person but thought I’d give it a go, the more I do the better it gets.
Thank goodness for Google, watching the video helps a great deal as well. Perfecto ????????
I’m glad the tutorials were helpful. I hope you all enjoy the cupcakes!
Love this recipe! This is one of the few cupcake recipes I’ve found that easily converts to gluten-free and vegan. If anyone wants to try it, I simply sub out the flour for gluten-free flour and use a gluten-free egg replacer instead of the large eggs.
Thanks again! I’ve gotten so many compliments from this recipe 🙂
Thanks for the tips! I’m so glad you enjoyed the cupcakes! 🙂
What a waste of my time and ingrediencies. Looked flat, tasted so sweet and chewy. Do not waste your time.
I’m sorry you weren’t happy with them. I know many others have loved them. If you’re looking for something a little different (and butter-based), this recipe works well as cupcakes.
Hi, these are the most delicious cupcakes I have ever made or eaten. I made them several times already and I have zero problems making them, they’re super easy and super moist, even if I take them out of the oven a little bit too late. Thank you so much for sharing this recipe!
Wonderful! So glad you’ve enjoyed them!
Ok am about to make these cupcakes and I’m wondering how many cupcakes this recipe makes
24-26 Cupcakes
Hi Lindsay,
Thank you so much for this awesome recipe. ????❤️
I used it to make a huge batch of cupcakes for my sons birthday party at his kindergarten and they were just PERFECT!!!????
They were super easy to make, so moist and so delicious. I topped them with vanilla Swiss meringue and they went perfectly well together.
Thank you so much again for your time and energy in giving us all your awesome recipes. ????❤️
I made these recently, even after reading the comments where some people had trouble. With nothing to lose I went ahead, and they were perfect! I followed the weight and metric measurements and which was very helpful, as I know there are differences between American and Australian cup sizes. This recipe will be in high rotation now. I used grape seed oil and I was a little nervous about using all the water, so I only used about 180ml. They took a little longer to cook as I think I used slightly larger cup cake liners. Will be looking at your chocolate version for next time! Thanks for your recipe.
Wonderful! I’m so glad you enjoyed! 🙂
Hello! I am a kindergarten teacher at an international school in Thailand. Our 100th day of school is in two days and I was in a pinch to find an easy but delicious recipe to bake 100 cupcakes. I LOVE this recipe! All 100 cupcakes came out beautifully. I even swapped the vanilla for coconut, strawberry, and almond in different batches. I cant wait to see how they go over with the kids….if I can get my husband to stop eating them. Thanks for the recipe!
That’s wonderful! I hope the kids enjoy and I’m glad your husband is enjoys the cupcakes!
Holy cupcakes! These are perfect! I used gluten free flour and rice milk, bunged all the dry ingredients into a bowl, and added the wet ingredients straight on top, and used the cups measurement. P.ERrrr.FECT.
I’m so glad you enjoyed!
I am looking for a good cupcake recipe for my daughters birthday to send to school. She has a friend in her class that is allergic to eggs..what could I do to ensure her friend can eat these cupcakes? Any good substitutions?
I’m really not familiar with egg substitutions. I’m sorry!
Hi Lindsay,
I was just reading over the ingredients and I was wondering how many cupcakes this would makes.
-Brynn
This recipe will make about 24-26 cupcakes.
horrible formula! wayyyyy to much liquid made the formula the texture of crepe mixture. when the cupcakes were taken out of the oven after 15 mins, they were bouncy and tastes dreadful! i really wanted to like this recipe because of all the reviews but i have never made anything so bad!!!