Moist Vanilla Cupcake Recipe with Oil

Introducing our mouthwatering moist Vanilla Cupcake Recipe with oil! You’re in for a treat if you’re craving a batch of irresistibly moist and fluffy vanilla cupcakes. The secret ingredient? Oil!

Oil is the magic behind these cupcakes, making them incredibly moist and tender. These cupcakes are unbelievably delicious and super easy to whip up.

Ingredients for these moist vanilla cupcakes with oil

This recipe uses simple ingredients, found in any grocery store

Vanilla cupcakes with oil:

  • Cake flour: Cake flour is used to make the cupcakes light and tender. It has less protein compared to all-purpose flour, which results in a softer crumb texture in the cupcakes.
  • Baking powder: Baking powder is a leavening agent that helps the cupcakes rise and become fluffy. It reacts with other ingredients to create bubbles, which give the cupcakes their airy structure.
  • Salt: Salt enhances the flavor of the cupcakes by balancing the sweetness and other flavors. It also helps to strengthen the cupcake structure and improve texture.
  • Granulated sugar: Granulated sugar adds sweetness to the cupcakes and helps create a moist and tender crumb. It also contributes to the cupcakes’ overall texture and structure.
  • Vegetable oil: Vegetable oil adds moisture to the cupcakes and helps keep them soft. It also imparts a neutral flavor, allowing the vanilla and almond extracts to shine.
  • Eggs: Eggs provide structure and stability to the cupcakes. They also contribute to the cupcakes’ moisture and help with leavening.
  • Pure vanilla extract: Vanilla extract adds a classic and rich vanilla flavor to the cupcakes, enhancing their overall taste. Good quality vanilla extract is essential for a good vanilla flavor
  • Almond extract: Almond extract complements the vanilla flavor, adding a subtle almond aroma and taste to the cupcakes. It provides depth and complexity to the flavor profile.
  • Whole milk: Milk adds moisture to the cupcakes, contributing to their tenderness and helping to create a smooth batter.

Vanilla buttercream frosting:

  • Butter: Butter is the base for the Vanilla buttercream frosting. It adds richness, flavor, and a creamy texture to the frosting.
  • Powdered sugar: Powdered sugar sweetens the frosting and also helps give it a smooth consistency. It thickens the frosting and makes it spreadable.
  • Heavy whipping cream: Heavy whipping cream is used to adjust the consistency of the frosting. It makes the frosting creamier and easier to pipe onto the cupcakes. It also adds a touch of richness to the frosting.

Take a look at the recipe card at the bottom of this post for the full recipe.

Variations and Add-ins

Customizing your vanilla cupcakes is a fun way to create unique flavors and textures. Here are some popular add-ins you can use to customize your homemade vanilla cupcakes:

  1. Chocolate Chips: Add semi-sweet or white chocolate chips to the batter for a chocolatey surprise in your vanilla cupcakes.
  2. Nuts: Chopped nuts like pecans, walnuts, or almonds can add a crunchy texture and nutty flavor to your cupcakes.
  3. Fruit: Fresh or dried fruit such as blueberries, strawberries, raspberries, or diced peaches can infuse fruity flavors and moisture into your cupcakes.
  4. Sprinkles: Colorful sprinkles are a fun addition to vanilla cupcakes, transforming them into funfetti cupcakes.
  5. Citrus Zest: Lemon juice, orange, or lime zest can provide a zesty and refreshing twist to your vanilla cupcakes.
  6. Coconut: Shredded coconut can add a tropical flair to your cupcakes, and you can even toast it for extra flavor.
  7. Spices: Add a pinch of cinnamon, nutmeg, or other spices to infuse your vanilla cupcakes with warm flavors.
  8. Cookie crumbs: Crushed cookies like Oreos or graham crackers can be mixed into the batter for a cookie-inspired cupcake.
  9. Peanut butter: Swirl in peanut butter into the cupcake batter for a creamy and nutty twist.

How to make the best Vanilla Cupcake recipe with oil

​Easy cupcake recipe:

Preheat your oven to 400°F and line your cupcake pan with cupcake liners.

In a separate medium bowl, sift the flour, baking powder, and salt.

In a large bowl of a stand mixer (or using a hand mixer) with the paddle attachment, mix the oil and sugar for 1 minute. Add the eggs, vanilla extract, and almond extract and mix until combined.

Add the dry ingredients to the wet ingredients, alternating with the milk, starting and finishing with the flour mixture. Mix until just incorporated.

Using a cookie scoop or an ice cream scoop, fill the paper liners 2/3 full. Bake for 5 minutes. Lower the oven temperature to 350°F and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean.

When the cupcakes are ready, leave them to cool in the cupcake tin for 5 minutes, then transfer them to a wire rack to cool completely.

Vanilla buttercream frosting:

Using an electric mixer, cream the butter for 3 minutes on medium-high speed, until light and fluffy. 

Sift and add the powdered sugar, vanilla extract, salt, and heavy cream and beat on low speed until the ingredients are just combined. Turn the speed to medium-high and beat for an additional minute, until the frosting is light and fluffy. Add more cream if you want a softer, creamier frosting.

Place the frosting in a piping bag with an 8B open star decorating tip, and swirl the frosting on top of the cupcake.

Expert tips for these simple vanilla cupcakes

  1. Start with a Hot Kickoff: To prevent cupcakes from sinking in the middle, begin baking them at a high temperature of 400°F for the first 5 minutes. After that, lower the oven temperature to 350°F for the remaining baking time. This initial burst of heat helps set the cupcakes’ structure.
  2. Room Temperature ingredients: Use ingredients like eggs and milk at room temperature. It helps your cupcake batter mix evenly and creates a smoother texture.
  3. Correct flour measurement: Use the spoon and level method when measuring flour to ensure you get an accurate amount. Too much flour can lead to dense cupcakes.
  4. Do not overmix: After adding the flour to the batter, avoid over-mixing. Over-mixing can result in tough cupcakes.
  5. Do not open the oven: Resist the urge to open your oven door too soon. Wait until your cupcakes are nearly done before checking on them. Early temperature changes can mess up your cupcakes’ rise and texture.
  6. Cooling rack: Prevent cupcake liners from peeling away by taking the cupcakes out of the tins after 3-5 minutes. Otherwise, moisture buildup can cause your cupcake liners to peel away from the cupcakes.
  7. Cool First: Avoid the temptation to store your cupcakes while they’re still warm. Let them cool completely before placing them in an airtight container for storage.
  8. Uniformity matters: An ice cream scoop or cookie scoop is your best friend for ensuring that you’re using the same amount of batter for each cupcake.
  9. Cooling before frosting: Wait until your cupcakes are completely cooled before piping the frosting. It ensures that the frosting stays put and doesn’t melt and slide off your cupcakes.
  10. Stick to the recipe: Always, always follow your recipe. It’s like a roadmap to cupcake success, guiding you through the process step by step.
Moist Vanilla Cupcake Recipe with Oil

How to store these perfect cupcakes

Store your frosted cupcakes in an airtight container at room temperature for 1-2 days. Make sure they are placed away from any heat sources like the oven or sun.

To make your cupcakes last longer, you can keep them in the refrigerator. Just put them in a sealed container, and they should stay fresh for about 4 to 5 days.

Here’s a detailed guide on how to freeze your cupcakes, whether they’re frosted or not, so they stay good for many months.

Frequently Asked Questions

Are cupcakes better with oil or butter?

Cupcakes have different outcomes when baked with oil or butter. Cupcakes have a moister texture when made with oil, but have a richer flavor when made with butter. 

This totally depends on personal preference and what you are looking for in your cupcakes.

What oil do you use for cupcakes?

You can use a neutral oil like canola or vegetable oil for your cupcakes. Neutral oils have a mild flavor, so they don’t overpower the other flavors in the cupcakes.

How high do you fill cupcakes before baking?

Fill cupcake liners about 2/3 full before baking to allow room for them to rise and avoid spilling over.

What is the secret to super moist cupcakes?

There are a few things you can do to achieve a moist cupcake. Using moistening ingredients like oil, not overbaking them, measuring the flour correctly, or not overbeating the dough are all key steps for moist cupcakes. Take a look at these expert tips for baking cupcakes.

What is the best temperature to bake cupcakes?

The best temperature for baking cupcakes is to begin at 400°F. After 5 minutes, lower the oven temperature to 350°F for the remaining baking time. This quick burst of high heat helps solidify the structure of the cupcakes, preventing them from sinking in the middle.

When do you know when the cupcakes are done?

You know cupcakes are done when you insert a toothpick or cake tester into the center of the cupcake, and it comes out clean.

Moist Vanilla Cupcake Recipe with Oil

Don’t miss out! Click this link to watch the video of this Easy Vanilla Cupcake recipe with oil up close.

Take a look at this link for more Cupcake recipes, or the links below for other recipes you might like:

Chocolate Cupcakes with Vanilla Buttercream Frosting

Homemade Nutella Cupcakes with Nutella filling

Mini Chocolate Cupcakes Recipe

Brownie Cupcakes Recipe (with Fudge frosting)

Chocolate Cupcakes with Raspberry Filling

Banana Cupcakes with Dulce de Leche filling

If you make this recipe, please be sure to give it a star rating and leave a comment below!

Moist Vanilla Cupcake Recipe with Oil
Print Recipe
5 from 6 votes

Moist Vanilla Cupcake Recipe with Oil

Introducing our mouthwatering moist Vanilla Cupcake Recipe with oil! You're in for a treat if you're craving a batch of irresistibly moist and fluffy vanilla cupcakes. The secret ingredient? Oil!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: best vanilla cupcake recipe, Moist Vanilla Cupcake Recipe with Oil, moist vanilla cupcakes, sweet fix baker, vanilla cupcake recipe with oil
Servings: 20 cupcakes

Equipment

  • 2 cupcake tins
  • 1 Electric mixer

Ingredients

Vanilla cupcake recipe

  • 2 1/2 cups cake flour spooned and leveled
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup canola oil
  • 3 Large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup whole milk room temperature

Vanilla buttercream frosting:

  • 1 1/2 cup unsalted butter room temperature
  • 6 cups powdered sugar spooned and leveled
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 3 tablespoons heavy whipping cream

Instructions

Vanilla cupcake recipe

  • Preheat your oven to 400°F and line your cupcake pan with cupcake liners.
  • In a separate medium bowl, sift the flour, baking powder, and salt.
    2 1/2 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon salt
  • In a large bowl of a stand mixer (or using a hand mixer) with the paddle attachment, mix the oil and sugar for 1 minute. Add the eggs, vanilla extract, and almond extract and mix until combined.
    1 1/2 cups granulated sugar, 3/4 cup canola oil, 3 Large eggs, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract
  • Add the dry ingredients to the wet ingredients, alternating with the milk, starting and finishing with the flour mixture. Mix until just incorporated.
    1 cup whole milk
  • Using a cookie scoop or an ice cream scoop, fill the paper liners 2/3 full. Bake for 5 minutes. Lower the oven temperature to 350°F and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean.
  • When the cupcakes are ready, leave them to cool in the cupcake tin for 5 minutes, then transfer them to a wire rack to cool completely.

Vanilla buttercream frosting

  • Using an electric mixer, cream the butter for 3 minutes on medium-high speed, until light and fluffy. 
    1 1/2 cup unsalted butter
  • Sift and add the powdered sugar, vanilla extract, salt, and heavy cream and beat on low speed until the ingredients are just combined.
    Turn the speed to medium-high and beat for an additional minute, until the frosting is light and fluffy. Add more cream if you want a softer, creamier frosting.
    6 cups powdered sugar, 1 teaspoon pure vanilla extract, 1 teaspoon salt, 3 tablespoons heavy whipping cream
  • Place the frosting in a piping bag with an 8B open star decorating tip, and swirl the frosting on top of the completely cooled cupcake.

Video

Notes

Expert tips for these simple vanilla cupcakes
  1. Start with a Hot Kickoff: To prevent cupcakes from sinking in the middle, begin baking them at a high temperature of 400°F for the first 5 minutes. After that, lower the oven temperature to 350°F for the remaining baking time. This initial burst of heat helps set the cupcakes’ structure.
  2. Room Temperature ingredients: Use ingredients like eggs and milk at room temperature. It helps your cupcake batter mix evenly and creates a smoother texture.
  3. Correct flour measurement: Use the spoon and level method when measuring flour to ensure you get an accurate amount. Too much flour can lead to dense cupcakes.
  4. Do not overmix: After adding the flour to the batter, avoid over-mixing. Over-mixing can result in tough cupcakes.
  5. Do not open the oven: Resist the urge to open your oven door too soon. Wait until your cupcakes are nearly done before checking on them. Early temperature changes can mess up your cupcakes’ rise and texture.
  6. Cooling rack: Prevent cupcake liners from peeling away by taking the cupcakes out of the tins after 3-5 minutes. Otherwise, moisture buildup can cause your cupcake liners to peel away from the cupcakes.
  7. Cool First: Avoid the temptation to store your cupcakes while they’re still warm. Let them cool completely before placing them in an airtight container for storage.
  8. Uniformity matters: An ice cream scoop or cookie scoop is your best friend for ensuring that you’re using the same amount of batter for each cupcake.
  9. Cooling before frosting: Wait until your cupcakes are completely cooled before piping the frosting. It ensures that the frosting stays put and doesn’t melt and slide off your cupcakes.
  10. Stick to the recipe: Always, always follow your recipe. It’s like a roadmap to cupcake success, guiding you through the process step by step.

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