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!
Servings: 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 (591.5 ml) cake flour, 3 teaspoons baking powder, 1/2 teaspoon (0.5 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 (300 g) granulated sugar, 3/4 cup (177.4 ml) canola oil, 3 Large eggs, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 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 (236.6 ml) 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 (340.5 g) 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 (720 g) 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.
Notes
Expert tips for these simple vanilla cupcakes
- 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.
- Room Temperature ingredients: Use ingredients like eggs and milk at room temperature. It helps your cupcake batter mix evenly and creates a smoother texture.
- 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.
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Do not overmix: After adding the flour to the batter, avoid over-mixing. Over-mixing can result in tough cupcakes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
