Introducing our moist Vanilla Cupcake Recipe with oil! You're in for a treat if you're craving a batch of irresistibly moist vanilla cupcakes

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. 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.