Moist Vanilla Cupcakes

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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!
Moist Vanilla Cupcakes

Moist Vanilla Cupcakes Recipe

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. 😉

Best Moist Vanilla CupcakesEasy Moist Vanilla Cupcakes

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!

Homemade Moist Vanilla Cupcakes
Favorite Moist Vanilla Cupcakes recipe

Read transcript
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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

  • Author: Life, Love and Sugar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24-26 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake!




  • 2 1/2 cups (325g) all purpose flour
  • 2 cups (414g) sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) water


  • 1/2 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 23 tbsp (30-45ml) water or milk


1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. 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.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth.
13. Pipe the frosting onto the cupcakes. I used Ateco tip 844.


If you’d prefer a more traditional vanilla cupcake that uses butter instead of oil, and the creaming method, try out these Favorite Vanilla Cupcakes.

Keywords: vanilla cupcake recipe, easy vanilla cupcake recipe, vanilla frosting recipe, how to make vanilla cupcakes


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Decorated Moist Vanilla Cupcakes

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Recipe rating

  1. Emzy

    I used almond milk and nuttelex for the milk and butter. I might have overmixed them? because the batter seemed a bit weird but they just didnt rise in the oven and didnt cook through, but they tasted amazing!

  2. Lauren

    Wow wow wow, awesome recipe!! Thank you. I’ve made it about 5 times now, and even halved it. I’m in SA, so just used cups and not weight, worked perfectly. I won’t lie, the thin batter scared me at first 😂

  3. Shannon Rogers

    I am just wondering if anyone has made these in bulk and then froze them? They only need to be frozen for a week – or would it be better to just keep them unfrosted in the fridge?

  4. Jen

    I followed this recipe exactly how it’s stated. My cupcakes came out very dense and not fluffy. Any suggestions/advice I am missing.

    1. Lindsay

      I wish I was able to make a suggestion, but as mentioned in the note above the recipe it seems like some people just don’t get good results. I honestly don’t know why.

  5. Katey

    Hi! I’m excited to try these cupcakes tomorrow. I’m from Australia and noticed some people having issues with these cupcakes. I’m wondering if it may be because our measuring system is different (metric vs imperial), so our cups are actually different sizes! I wonder if weighing out the ingredients would remedy the issue? Anyway, I’ll report back tomorrow and let you know how I go!

    1. Katey

      I weighed out the ingredients and the cupcakes came out super fluffy and melted in the mouth! Definitely will be using this recipe again.

  6. Patty

    A party 8m going to wants half vanilla and half chocolate cupcakes. If I split the batter, how much cocoa should I add in? Would any other ingredients be needed?

  7. Amy

    This recipe is exactly what I’ve been looking for! I’ve been searching for something so light and fluffy. It’s like eating a cloud made of cupcake! I’m making this my go-to vanilla cupcake recipe!

    1. Lindsay

      You can but keep in mind that it’ll change the texture of the cupcakes as well. Sugar does more than just add sweetness.

  8. Sarah

    It’s so perfect!!! Great recipe with ingredients we all have at home and it only took me about 30-40 minutes for light and fluffy bursting flavour cupcakes!!

  9. Emzy

    My cupcakes never seemed to firm or actually cook, they were always a bit raw at the bottom and like jelly. We baked them for 15 minutes and they weren’t cooked so we put them in for another 10 minutes and they were better. I can’t tell if this is because I substitute milk and butter for vegan products or this recipe. But on the other hand they still tasted yum as so I got to eat them 🙂

    1. Ess

      What was your rising agent, binding agent? vegan recipes really need both. What kind of vegan milk and margarine did you use? Dairy milk and butter have certain fat/solid/water percentages, so the vegan substitutions need to have similar ratios. For milk, I recommend a mix of canned coconut, and soy. I’m not sure about margarine brands, but I have good luck using coconut oil or canola oil. Lastly, are the cupcakes overmixed? That can mess with the texture/bake.

  10. Virginia

    I LOVED this recipe!!! I used the amounts you specified and with mini cupcake pans it ended up making a crazy 82 tiny cupcakes!! Thank you!! 🙂

  11. Susannah

    I tried this recipe out hoping for a good fluffy vanilla cupcake, but instead i get a gummy, doughy and flavourless cupcake. Absolutely disappointed. I was so excited to taste them but when they came out of the oven they completely deflated. I tried another batch because i still had high hopes and they came out worse. I wish I could give this a better rating but i would give it 0 stars if I could. Truly, disappointed. I’ve also seen that other people have had the same issue so it’s definitely not my fault. Do better.

    1. Lindsay

      Susannah, I know most people don’t like to read blog posts, but had you looked right above the recipe card you would’ve seen that there is a note that this recipe works beautifully for some people and terribly for others. I do not know why that is, but it is a fact. Then I link to a vanilla cupcake that does not give people problems and is consistently excellent. If you read that note or read through any of the comments, it is clear to see that you may be one of those people who has trouble. So if you make this recipe you should be very aware that that could happen. I highly recommend the other vanilla cupcake. I am very sorry that you were one of the people that this did not work out for. I wish I knew why that was happening.

  12. Mary

    I made these cupcakes for the second time and they were amazing once again. What is the best way to store these as they will be eaten tomorrow?

  13. Bridget

    Hi Lindsay,
    I want to use this recipe for a 14x14x2 square cake pan. It calls for 13 5/8 cups of batter. Do you know how many cups this recipe yields?
    Thank you

  14. Sarah

    Hi! I’m really looking forward to trying this recipe. I was just wondering if I could lower the sugar to 1 cup, or would that affect the texture? I’m just not a super big fan of super sweet things, so I just wanted to ask. Thank you!

  15. Riri Bee

    Question *

    I made this cupcakes and everyone loved them. I am curious if i can use this recipe for a cake.

  16. Gillian Colclough

    I made these with half of the sugar. I also filled the liners 3/4 full, and ended up with 20 cakes. The texture was still light and fluffy. An absolute winner.

  17. Linda Schwartz

    This recipe is very disappointing. The icing was watery and the cupcakes came out flat. To top it off they do not even taste good. My son was supposed to bring these to his soccer freinds… so extremely disappointed. Thank god we tried them before sending them out! I do NOT recommend this recipe.

    1. Lindsay

      I’m sorry you were disappointed. It sounds like something was off with how you did the frosting. I’ve never heard someone complain that it was watery. Did you reduce the amount of powdered sugar? As for the cupcakes, there’s a note right above the recipe about how this cupcake is hit or miss for people. I leave it up because there are so many people that love it, however my newer vanilla cupcake is far better and more reliable.

  18. Katelyn

    My name is Katelyn, and we used this recipe for my Baking and Pastry class at my school. It worked out pretty well! We doubled the recipe, and the only thing that went wrong, was that some of us overfilled the cupcake tins, but that’s okay because we’re still learning! the cupcakes were baked then frosted the next day, and they still tasted fresh! Very wonderful job, and it was a joy to create with a recipe like this. 🙂

  19. lilianna smith

    This recipe was really good and fun to make but we had some trouble making it taste right and we ended up adding to much flour and then the overall taste of it was weird.

  20. Baylee

    the cupcakes didn’t turn out well but maybe that was a mistake on my part. the frosting was perfect!

  21. brooklynn williams

    This recipe was really good but when we doubled it, it made the cupcakes taste weird. I don’t know if it was just something we did wrong or the recipe but overall the cupcakes were good.

  22. Laura

    I was afraid to try these because you mentioned others had problems. I am so happy I attempted them. They are delicious and so moist! Everyone loved them!

  23. D. Knee

    I made Moist Vanilla Cupcakes yesterday. It was a very easy to follow recipe and it baked beautifully but I was disappointed with the flavor before frosting. The dominating flavor was “flour” even though it had 1 Tbsp. of organic pure vanilla extract. Two weeks ago I made your Peanut Butter Chocolate Layer Cake and it was one of the best cakes I’ve made…easy to do and the texture and flavor was superb; so I came back to your site when I needed a recipe for vanilla cupcakes. So while they were moist and easy to make, they were not tasty. I do like your site and I will try more recipes, but thought you would like to know about the flavor issue I had with them.

  24. Kayla Marie Foster

    I am going to try this recipe in 3 Weeks, It looks tasty and it has simple ingredients <3

  25. mozz

    this recipe is awesome! super easy and makes great cupcakes! i haven’t tried it with the frosting yet (i usually make my own) but both recipes are very similar,so it probably tastes awesome as well!

  26. Lwazi

    Hi, I’m from South Africa! We loved these cuppies! And they actually came out great! (I’m not good at baking) but these turned out lovely! Thanks for your easy, no hassle recipe! Life, love and sugar!!!!!

  27. Bridget

    I absolutely LOVE these cupcakes. I tried your cookies and cream cupcakes and was disappointed that they weren’t as moist. Can I add Oreos to this recipe?

  28. Natali

    Hi! Could these be frozen or refrigerated once cooked?
    Or can a portion of the batter be kept refrigerated to cook in a few days?

    1. mozz

      im not quite sure but maybe try to mix the batter for a shorter amount of time? you might be over mixing them a bit. you can also level the tops with a knife if this still doesn’t work!

  29. Reba

    Great recipe. The cake was so moist. Glad you mentioned the watery batter, it didn’t look right, but it was perfect! I made a chai tea frosting for vanilla chai cupcakes. So good.

  30. Kelly

    The search is over! This recipe is perfect! Thank you for sharing this, it’s exactly what I’ve been looking for, light, fluffy, delicious vanilla cupcakes!

  31. Bridget

    I have tried so many vanilla cupcake recipes looking for the perfectly moist cupcake. THIS IS THE ONE!!!! Thank you. It’s absolutely delicious.

  32. Jay

    I’m in Australia and gave thses a try, just by looking at the ingredients you wouldn’t think these would work out. I gave it a go and made it exactly as you did in the video, with the same ice cream scoop and everything. It only yielded 19 cupcakes and they smelt horrible as they were baking and came out rubbery and weirdly dome shaped. I have no idea why half the people on here have no issues and half the others failed. So weird. Maybe its a regional thing.

    1. Lindsay

      I’m sorry they didn’t turn out for you. I honestly have no idea why either. I tried to play with them the other day to see if I could recreate the problems people have and I still can’t. I honestly don’t know.

  33. Noble Simpson

    I did this recipe the exact same and when I bit into it it just tasted like cornbread. Just plain cornbread. I didn’t use cornflour or anything and it just tastes like cornbread completely

  34. Ada

    Your cupcakes look absolutely perfect! I’m trying to make about twice of your measurements.. 36 pieces of small sized cupcakes and 7-10 pieces of large sized cupcakes. Can you help me with the right measurements please?

  35. Leonora

    I am 12 and love baking so I decided to try something new! I was suspicious because of the amount of sugar but I tried them and they were incredible! the texture was cloudlike and they were not two sweet at all! I made smaller cupcakes and they had nice color and lookes so cute! They were not too sweet at all and I will share and definentely make again.

  36. Heather

    This is my go to vanilla cupcake and cake recipe! It’s fantastic! I’ve used it for round cakes before, but now I need to make a sheet cake in an 11×15 pan. Would this amount work or should I adjust the rector amount? If so, by how much do you think?

  37. T

    I’m from Zimbabwe, I tried the recipe yesterday and it turned out pretty well, they taste amazing!!! Totally loved them.
    Thank you😊😊

  38. Angela

    Came across this recipe and wanted to give it a try. Read the reviews. There is good ones and bad ones. I tried it anyway for my staff for Valentines Day. They loved them!! Not quite sure what the others were doing wrong but this recipe is a keeper! The frosting too! I added a pinch of salt to the frosting is the only thing I did different.

  39. Hailey

    This was probably the best cupcakes I have ever made. Even though i kinda doubted it while making it they come out amazing the only thing i changed was i used only 3 cups of powdered sugar for the frosting and added coloring to it for valentines day. I seriously do not understand how some people are messing this up! it was a super easy recipe and only took me about an hour (no including decorating the cupcakes, just making and baking them and the frosting). These were amazing. I’ll be using this recipe in the future for all my vanilla cupcakes. Thanks so much for the delicious cupcakes. Also for the person that commented that they will be sharing this with their Tiktok followers. First of all. you don’t need to be writing hate comments like that because that could really hurt Lindsay’s feelings writing something like that and second of all it was obviously user error because they came out absolutely perfect for me.

  40. Tanya

    I am very disappointed in these cupcakes! They were disgusting! The consistency was like cookie dough! I followed every single instruction that it said! But no it was gross! This is definitely the worst cupcake I’ve ever had! I will be telling my friends to never use this website again! It said that it was supposed to be really runny and it was but I put it in the oven and what do you know it’s gross! I will also be telling me 216  followers on TikTok.

  41. Joanna Ross

    I have been losing my mind trying to make the perfect batter for cupcakes and cake. and I was starting to feel like it will never happen! somehow I came across your site and thought it won’t hurt.  THEY CAME OUT PERFECT!!!!!!! This has really made my month!  Thank you so much for sharing!! So easy! I just want to get to the part where I can decorate them. it was so easy! I’ve tried so many recipes that say they are the best and very far from it! Your my hero. You turned my frown upside down!

  42. KATE

    I am so excited to finally find the best vanilla cupcake recipe! I have been baking a different recipe each day for a whole week. Some tasted good but was dry and crumbly. Others were too dense and not as good of a texture once in the fridge. Your recipe is super duper quick and easy and the flavor is so delicious and incredibly soft. I just tried it out of the fridge and it was amazing. To those who are trying the recipe, keep in mind it is super runny, you might think something is wrong but trust me, they rise perfectly and are soo moist and delicious.

  43. Vee

    Made this recipe a few weeks ago but I used lemon essence instead and I made 12 not 24, and it was a huge hit so I decided to make them again yesterday and do the full 24 with vanilla essence this time. The family ate the entire lot in one night and I’ve been asked to whip up another batch again today which is currently in the oven as I’m typing this. It’s a lovely recipe and they come out so light, the only difference is I halved the sugar so they’re not too sweet. I used the grams and milliliter measurements and not the cups to make it as accurate as possible to yours as I’m in Zimbabwe and our cup measurements are different to yours.

  44. Leksy

    I do not consider myself a baker at all, and these came out super good. Made it for a house of 5 and they were gone by the end of the next day. 10/10.


  45. Starlord

    These were awful, do not make them. I followed the recipe exact and cupcake was thick and not fluffy at all. Barely tasted any vanilla flavor either. I’ve never seen a batter so watery. They didnt rise a whole lot when baked either which made for sad looking cupcakes not even higher then the paper they baked in. I didn’t make the icing so I have no comment on that.

  46. Rachel Pierre

    This recipe was horrible. I’ve never tasted a cupcake more disgusting in my life. The cupcake was doughy and flavorless. I am so disappointed.

  47. Radhika Vibhakar

    Wonderful recipe! The cupcakes turned out to be super moist. Thank you for sharing 🙂

  48. Bianca

    Absolutely perfect recipe!
    This one is definitely going into my book of favourites. And will be our new birthday cupcake recipe. So moist. So light and fluffy. And the size is perfect! I overfilled my 2nd tray but know for next time that half full is just right.
    Thank you for sharing this!!!

  49. Samay

    I loved making this cupcake and it tasted soooooooooooooooooooooooooooooo good. My mom said she would remember this for the rest of her life and my dad had 3 of them. (I am 10 years old so you can tell it was super easy to make as well!)

  50. Jade

    Okay, so here’s the story. On Christmas Eve, I decided to bake a cake (some other recipe) for the first time and everything was great! Until I realized there was something wrong with the whipped cream and had to throw the whole finished cake out. Mind you, I’m not much of a baker so I whipped everything by hand. This made me super sad and I almost gave up until I decided to give it another try this morning (the morning of Christmas day). After some googling I came across this recipe and it seemed simple and quick enough.

    It was so last minute and I didn’t even have baking cups or enough ingredients for frosting. I just went with it in my muffin pan sprayed with oil and you know what… they turned out so moist and delicious! I used egg replacer because my son is allergic and it still turned out perfect! I just topped it with whipped cream and strawberries and they are super tasty and cute.

    I just wanted to say thank you, you saved my Christmas and this recipe will definitely be used again in the future! Merry Christmas!

  51. Daphne DiFrancesco

    Absolutely amazing! Only recipe I will ever use 😁 would definitely make again super easy and delicious!

  52. Nina

    Hi, made them, love them & can’t get enough of the. Just a little question, that super cute star sprinkle, any chance I could get the info on where to get it?

  53. Kelsey O

    This recipe has been my favourite for the last 3 years! I have made them every year for my sons birthday and they have been loved by so many friends and family! Every single person who has tried it has complemented that this is the best cupcake they have ever tried! I didn’t make the icing you have posted I actually used a buttercream icing on top & it’s fantastic! Thank you for sharing such a wonderful recipe ♥️♥️

  54. Carly

    Hi Lindsay,
    I did this recipe a week ago and trying again this time. My mother was here while I was cooking and asked me if it was too thin. Water did make the batter more thiner and I just said that it was supposed to be thin. Other videos said it should be thick. I wonder if this effected how the cupcake didn’t bake so nice. The taste was awesome, but it stuck a little bit to the cupcake paper. Is it because it was too thin or could have been because it didn’t cook long enough? I’d also like some advice for what I should do for the upcoming Christmas! I certainly love this recipe.

      1. Kelsey O

        I have used silicone cupcake cups and sprayed them down with cooking oil and they pop out of those easily with no mess & the silicone cups clean very easy! I ordered my silicone cups off of Amazon for super cheap! 

  55. Lenorah Jessica

    My 4 year old daughter and I enjoyed making these cupcakes. The only thing I changed was that I substituted coconut oil for shortening in my icing. Oh yeah and I put the batter into ice cream cups for 5 min longer baking and boy was that ever yummy!!! 💞 🍦

  56. Kiran

    Hi Lindsey
    I don’t have actually have vanilla extract since it very expensive from where I live , so I was wondering is there an substitute that could easily be replaced in it?

  57. Chrissy

    I made these tonight with some orange buttercream for Halloween.  I have to say I was skeptical about these because the batter was so thin.  They turned out amazing!  I will be making these again for sure!  Thanks for the recipe!  

  58. Viorica

    The best vanilla cupcakes which I have tried so far. I tried a lot of recipes from different countries and different websites, but yours are stunning. so moist and tasty!!!
    I put already on my Instagram account a pic with your vanilla cupcakes in my vision (with Halloween buttercream frosting) and I have warmly recommended your recipe to all my followers. Great-great recipe!!!

    1. Kelsey O

      It is a more watery batter than most, but it doesn’t affect the way the cupcakes turn out at all! They are wonderful and so moist! 

  59. Ashley in Nashville

    I’m testing various vanilla cupcakes, and needed an oil-based version that would last a couple days. These are absolutely delicious – even on the second day. I’m not sure why a cup of water is called for in the recipe though (to stretch the batter maybe?) – I left it out entirely and these turned out great. I swapped in buttermilk for the regular milk; I like the faint tang that buttermilk brings to the party. Great recipe – thanks!

  60. Emma Harrison

    This recipe did not work for me. I followed it exactly using the cup measurements given. I have backed the cupcakes for 20 mins now and still raw… Batter way too running. It’s like water. Maybe I’ll try again sometime but I will have to start over now as I have an order for tomorrow! 

  61. Jess


    I’ve always struggled with putting the right amount of wet to keep it at good height after baking. How much liquid vanilla mix do you place in each cupcake cup to ensure it sits just perfectly?

    Looking forward to trying this 🙂

  62. Yvette

    The comments here make me very sad for humanity. If you tried the recipe and didn’t like it, move on. There is no need to be mean and hateful towards another person. By the way, my husband loves the cupcakes. Thumbs up!

  63. rei

    my friend wanted me to test this recipe out as she failed her bakes. I did half a recipe and i got 12 pretty cups. Its not as fluffy as those creamed butter/sugar type, but it is acceptable. We, Chinese got a cake with similar texture, that we call it ‘Huat Kueh’ – 發糕。

  64. Aden

    Hi I am from Pakistan and am 10 and a half and this is my first recipe in which I didn’t need my mom’s assistance and these are the best cupcakes in the world!!!!! I love how my cupcakes turned out and honestly I don’t know how you write these recipes. 10 out of 10 would recommend………..

  65. TheCookieNator

    Amazing cupcake recipe! I did not make the buttercream/frosting because I have my own special recipe, but these cupcakes were tasty, moist, and my friends loved them! You did such a great job!

  66. Elise

    Hello! I’ve made this recipe before and the cupcakes were perfect! The best I’ve ever had! Can this recipe be used for a 9×13 in cake? Thanks.

  67. Connor

    I’m not sure what happened but these were incredibly doughy. Also, when I took the cupcakes out, the bottoms had risen so if you turned it around, it looked like there was a crater sinking in. I cooked the next batch 3 minutes more hoping it would be less terrible but still came out like crap. I followed all the steps and ingredients correctly. Would not recommend  

  68. Janet

    Why do you add water to the batter?  I’ve been baking 40+ years and do add water to a chocolate cake batter (hot coffee actually.). Why not extra milk? As Alton Brown always says “water doesn’t bring any flavor to the party.”

  69. Kate

    ok thank you so much! this was my first time baking cupcakes and i cannot believe how great they turned out! i made them last night for my 2 year old sister’s birthday and they were amazing! my entire family loved them and i will definitely make these again! this will be my go-to recipe for cupcakes, i love them so much! thank you for sharing your recipe Lindsay!

  70. Kate

    Hi, I haven’t tried this recipe yet but am very excited! I do have one question: what would be a good substitute for the shortening?

  71. Nuzza

    I wonder if this could be the reason for the recipe problems – when I view the inredients list on iphone xs the amount of flour looks like ‘1/2 cup’ instead of ‘2 1/2 cups’ (also due to an ad popping up).

    I made the recipe, I halved it, substituted oat milk for milk and used part brown sugar – they came out beautifully with a subtle caramel type taste – lovely!! Will def. make again, thank you.

    1. Lindsay

      I’ve never used wheat flour, so I’m not sure. I’m guessing they’d bake, but be a little more chewy and have a different flavor from the wheat.

  72. Liza

    loved it! there are just so many cupcakes! in a good way.  the cake does stick to the wrapper, but it tastes great! also, I am 10 do you know of any really good baking classes?

  73. Emmie

    Hi, I’m a young baker, and since I don’t have any vegetable oil I am wondering how much butter I should put in, or if there is a better substitute. Thanks!

  74. Jessica Smith

    This is hands down the best cupcake recipe I have ever come across ,made perfectly moist cupcakes! 

  75. Montse

    These cupcakes are so nice and fluffy totally loved them! I wasn’t sure to use this recipe at first because of all the negative comments but they came out delicious!

  76. Gabi

    So good!!!!!!! I used vanilla bean instead of extract only because I didn’t have any in my kitchen when I was craving cupcakes. They came out great!!! My Fiance loved them too!

  77. Nancy

    I tried this recipe and was skeptical when the batter was so thin after adding the water. Much to my surprise these were the most delicious and moist cupcakes I’ve ever eaten. They did take longer than 15 min to bake – closer to 23 min. They didn’t puff up as far as some cupcakes but they were light and fluffy in the end.
    One question, can I use this cupcake recipe for a cake? Would you be kind enough to send or post the recipe?

  78. Alyssa

    Hi Lindsay! This cupcake recipe is amazing!! I’ve made it numerous times and I love how moist the cupcakes are, and when you pair them with frosting they taste even better! Do you think that this recipe would be good to use to make a full sized cake? If it is, what size pan would you recommend?

  79. Milyssa

    OK – I am an American living in Bali – I tried this recipe….I have a hard time getting baked goods to rise here….no idea why.  I followed to a T – I only had these aluminum cups to use – and I use a toaster style oven.  They did not rise at all.  The flavor was good but the texture was like banana bread or pound cake….I dont understand why things are different here??  Does baking powder lose its magic if kept in a cabinet in a warm climate?  I mean it can be humid here sometimes but NOTHING like Florida hahahaha.  Was it the baking in the aluminum cups?  my cupcake pan is a 12-er….so it does not fit in my toaster oven….anyway….I will call this a fail but only as they were super dense…flavor was great….but it seems like baking here in Bali is a challenge….any feedback would be welcome!

    1. Lindsay

      I can’t speak to all of those factors, but I can tell you that I’ve never baked in a toaster oven and that wouldn’t be my recommendation.

  80. Ilovebaking

    what if i had a pan that was could fit 6 jumbo cupcakes how many times would i have to put it in the oven??

  81. bella💖💖💖

    Hi! My name is Bella and i am an 11 year old girl going into Middle school this year!During quarantine i have developed a VERY fond love of baking and decided to try baking these!I made half of the cupcakes as cupcake cones and the other half as normal cupcakes, and i have to say these were the MOST DELICIOUS cupcakes i have Ever had!I really thought they were were even more delicious in the cupcake cones because it gave them a bit of a crunch!I am so excited because now i have a easy, Delicious moist cupcake on my first try! The only sad part was i made only 12 because i had never done this and i didn’t want it to go to waste if no one liked it! I have to say That was the WORST mistake of my life(other than not discovering this recipe sooner) They were gone in about 2 hours with me eating them all LOL
    this gives me hope to DEFINITELY bake these again

  82. Danielle

    I made these yesterday for the first time and they were a hit. They were just as described and half of them are already gone! 

  83. Natalya

    Let me first say that I’m not a great baker, a good cook, but baking is a challenge because one has to follow an exact recipe… well this is such a simple one that even I didn’t have a problem following it. Simple and so so so moist!!!! I cannot stand dry cakes/cupcakes and this was just perfect. I cannot wait to share these yummies with the rest of the family tomorrow when I go to visit! 

    1. Natalya

      Just a side note, I used 1 tsp of baking soda instead of baking powder as I didn’t have any on hand 

  84. Nina

    I loved these cupcakes they were easy, fun and great tasting! My family said they were the best cupcakes they’ve ever had and I agree! I will definitely be making this again!

  85. Marayah Montano

    i tried to make these and they did not turn out well. the cupcakes were sticking to the paper and the frosting just plain disgusting. maybe it’s because there was no butter in the cupcakes? or maybe it was the shortening. 

  86. Suzanne

    I’m a young baker and I’ve been baking for a while now. Even though I’m only 15, I LOVE to bake. During quarantine I’ve baked a lot and I’ve tried a lot of vanilla cake recipes and this one……. it was amazing! I’ve never had a better vanilla cupcake. I’ve tried so many cupcakes and this one was…… THE ONE!  The frosting is amazing and it goes great with the cupcake. This recipe is the best. I’m glad I tried it. 


    I did really good with these cupcakes but these other cupcakes i tried i wasted a lot of ingredients and time it was horrible but these ones are DELICIOUS and awesome i am just gonna stick to these and make these all the time i wanted to try and make something else that would be fun for my little sisters but the funfetti one was WAY too hard for me cause im only 12 and these ones are easy. Do you have any recipes i should look at that would be easy for my cause if you do i would really like that. This one is easy but the other one wasn’t, nothing went right on the other one.

  88. Lacey

    I have made these three times and they were awesome every time. I used coconut milk to make them dairy free and it worked just fine. The first time I followed the recipe other than the coconut milk – delicious vanilla cupcakes.
    The second time I subbed the water for fresh squeezed orange juice and added the zest from the oranges – yummy orange cupcakes.
    The third time I used lemon extract and lemon juice (about 1/3 c with 2/3 c water), I would have liked to use lemon zest but I ran out. These were very light on lemon flavor but still delicious and moist.
    I don’t understand how anyone can say the cupcakes don’t have good flavor. They are so easy to make and taste yummy. They are also fun to add flavors to. It’s easy and predictable. Total win.

  89. Daryl

    really yum, thanks. keep doing what your doing Lindsay!!!
    you are killing the game hun. dont let the haters get you down!!!!!!!!!!!!

  90. Rodney James

    These cupcakes are the worst things i’ve ever put in my mouth. DO NOT make these unless you would like to vomit and cry simultaneously. i dig the effort but it inst working sweetie.
    thought icing would fix the tragic train-wreck of these dense little things but it was no match.
    they were uneatable. i respect the grind🧚‍♂️🧚‍♂️🧚‍♀️🧜‍♀️ but dont try next time.✨✨✨✨

  91. I ❤️ Jesus!

    question will it bake right if you don’t add baking powder? I just realized that we didn’t have it and already had added a lot and now the batters in the oven. Can you please respond quickly because this is for my mothers birthday 

  92. Renata

    This was the best cupcake I’ve ever made!! I used 1/2 cup of water because I got scared of how thin the batter was. Still turned out amazing! Thank you for the recipe!! 

  93. Tougieda Singh


    Would like to bake the cupcakes today….. Just want to clarify whether it should be boiling water or tap/filter water.

    1. Lindsay

      It doesn’t need to be boiling. I usually use water that’s roughly room temperature, straight out of the tap.

  94. Azaya

    These are the very best vanilla cupcakes I’ve had. They are so easy to make, and I don’t even have to use an electric mixer. They are so squishy and moist. I have tried many cupcake recipes and these are by far my favorite. 

  95. Dipti

    Prepared your yummilicious cup cakes last weekend.They were just superbly utterly delicious.My son just gobbled everything in 2 days😂..Thankyou for the recipe😍..I’m going to keep this recipe in my list..

  96. Donda

    Hi, I made this for our super and it was a winner. I added a teaspoon of Coconut cream and durian when adding the cream. It was delicious. My mom thinks its amazing!! Very yummy. Thanks for the recipe.

  97. Joyce Apa

    Hi these came out tasty but had a hint of baking soda aftertaste
    and wish they were fluffier – what could I be doing wrong? I did use lactose free milk could that be the culprit?

    1. Lindsay

      Without being able to see how they turned out, it’s hard to say if you did anything wrong. I’ve never tried lactose free milk, so I’m not sure.

      1. Katherine Myers

        “These cupcakes turned out good! They were very sweet! We made strawberry icing!”—Ella, age 6

  98. Yen

    Hello, I love your recipe for the moist chocolate cupcakes! I came across this recipe for vanilla cupcakes and was wondering if this can be used as a base for other flavors? Thank you!

    1. Lindsay

      In theory, yes. But it depends a little on how you’d want to alter them. It’s a very thin batter, so there’s only so much you could add and get a good result.

  99. Tania

    I made this recipe, but replacing the milk and water for 2 cups of almond milk and replacing the 1/2 of vegetable oil for melted coconut oil. I didn’t know if they would turn out given the substitutions I made, but they turned out amazing! Moist and fluffy, with a nice, but not overpowering, vanilla flavour. Definitely a keeper!

  100. Leslie Lowe Nielsen

    I love this recipe !
    Fluffiest Cupcakes I have ever tasted !
    And so easy !
    Thank you

  101. Emily

    Hi! I have a quick question…… Could I use this recipe for cake???? It’s so good that I HAVE to use it whenever I’m making cupcakes. I haven’t made cake in a while but figured I should for easter.



  102. Vicky B

    Thank you for this recipe! I’m a bread baker but can never seem to get cake right. Your recipe was so easy and good I feel I’ve arrived!

  103. Isa

    I love this recipe sooooo much it is so moist and delicious, and it is my new favorite recipe to bake!

  104. Kathleen

    Just made these cupcakes, based on weight measurements as I think cup measures might be slightly different here in Aus. They were so so moist & tasty. Thanks so much!

  105. Ariel

    Cupcakes are delish! We however did get a sticky gummy top but once covered with icing you couldn’t tell.

    I think the top came out the way it did because the sugar didn’t mix in all the way.

    We had enough batter for 24 cupcakes and the second batch came out less sticky as I continued to stir it.

    They are moist and soft

  106. Tracy Oram

    Hi would it be possible to do this recipe without the milk. My friend can’t have dairy and always misses out on my treats due to this. I’d love for her to be able to try some finally. 
    Thank you in advance 

  107. R

    I used this cupcake recipe because it had oil instead of butter making it easier to adapt. I used almond milk instead of the milk due to a severe allergy to protein in milk. I left off your frosting. I had to bake them a couple extra minutes probably because of the alterations I made, but they turned out okay, not as good as it would be with dairy of course but the sacrifice had to be made. Good recipe.

    1. Lindsay

      I have not tried it with this recipe. Typically I would say that that should be OK, but this recipe gives some people some trouble so I’m honestly not sure.

  108. Steph

    Delicious and easy to make. I used store bought frosting, but the cupcakes were moist even after being in the fridge for a couple days. Thank you 🙂

    1. Bella💖💖💖

      Lucky you, there were still some left the next couple days LOL mine were gone in 2 hours

  109. Cindy Schrijvers

    I’ve just put my cupcakes in the oven. The batter was very liquid though. I hope they come out good en not be wasting any ingredients. The comments I see here are very different.

  110. Malisha

    Can you pleaseeee tell me what I’m doing wrong- this is my go to vanilla cupcake recipe and I’ve found that every time I bake this it can go two ways. I: Beautiful, light and fluffy! It’s a dream! 2: its stoggy and the air pockets on top seems like they haven’t opened up properly. I have made this recipe so many times because I love it (when it works) but i have no way of telling whether it will work or not until its baked. Please help!

  111. Jena

    I tried this recipe thrice, following the exact recipe but it won’t rise properly all the time, can I add some baking soda and substitute buttermilk?

    1. Lindsay

      I haven’t been able to get the bad result that some people experience, so I can’t test it to fix it. But my theory is actually that reducing the baking powder might help.

  112. Lisa

    Made these today for a friends birthday and they are fantastic!   I filled them with raspberry filling from your raspberry cake recipe  and used the mascarpone frosting from your berry cake.   Topped with some crushed pistachio’s.    Perfection!

    I’m now tempted to try all three of your vanilla cupcake recipes…..


    1. Lindsay

      I’m so glad you enjoyed them! It certainly would be interesting to see what you think between the three recipes. They are all fairly different.

  113. Nina

    I followed the recipe to the T, in grams and the cupcakes came out like pancakes (dense and sticky) and are wayyyyyy too sweet! I think the sugar is way off among other things.
    Thanks for sharing though

  114. Jade Graham

    these are my go to for cupcakes. i am making cupcakes for the kids in my sons class for his birthday but one of the kids has a milk allergy. what can i use instead of milk in this recipe

    1. Lindsay

      I don’t really work with a lot of substitutes so I’m not sure of the best replacement. There are a good number of dairy free milk‘s out there and I would think they would work fine.

  115. Jennel

    I made these last night with my daughter and I must say they are amazing. Thank you for such a great recipe. It made exactly 24 and they are nice and moist. 

  116. Marcia Rivas

    I was very scare to make this recipe but… O.M.G. this are delicius, flufy and so moist, thank you so much !!

  117. Shun Laksh

    Thanks a lot for this wonderful recipe!!! I made mini cup cakes halving the recipe… Mini Cupcakes came out so perfect!!! In fact my kid, 8 years old made the batter… Such a breezy recipe… Thanks a ton for sharing!!!

  118. Cat

    I LOVE this recipe. My son and nephew had a joint christening plus and sisters 40th in the same weekend and I made 190 of these cupcakes (yes 190). Afterwards I said I didn’t want to see another vanilla cupcake for at least a month and I didn’t even last a month before I was back at it again. EVERYONE loves these cupcakes and I get asked to make them often and have also made layer cakes with this recipe too. 

  119. Amanda

    I’ve made this a couple times and they’re a huge success. They’re so moist and fluffy, with tons of vanilla flavour. 

  120. Linda

    Delicious! My daughter and her friend made these on their own this afternoon. They are really lovely – very moist. It made 18 regular cupcakes and several bite size ones as well. 

  121. Ukebeauty

    I tried your recipe today–step by step with no substitutions. I did add a Bailey’s chocolate truffle into each cupcake before baking. Simply awesome. Great texture! I outdid myself!! Wow!! 🧁🧁🧁

  122. Ana

    Thank you for this recipe. First time I made cupcakes and the boys LOVE LOVE LOVE them. We will definitely make again. I´m trying your Apple Crumb Cheesecake recipe this weekend coming up. Thank you!

  123. Laurie

    Hi Lindsay,
    Your recipe is fantastic. My daughter and I can’t stop eating them! I am appalled at some of the comments on here. I am a professional baker and know how much time and love goes into trying to find the perfect recipe. You rock!

  124. Nikha

    I havent tried yet, but have a question:
    Can you freeze them? Have you tried? 
    Im making huge amount of them and need to make some in advance. 

  125. Michelle

    I’ve just baked these and this is my fav vanilla cupcake recipe from now on! I can’t wait to try this in pans as a layer cake with sprinkles in the batter for my daughters birthday next!
     thank you so much 

    1. Lindsay

      I’m so glad you enjoyed them! The batter is very thin so I’m not sure if sprinkles would sink all the way to the bottom.

  126. Rachel

    I impulse decided to make cupcakes this evening and wanted to find a simple vanilla that didn’t use buttermilk, sour cream, or only egg whites. I found this recipe and it made PERFECT cupcakes. I have to admit, I unintentionally made two mistakes – I used half all purpose and half cake flour and doubled everything else but accidentally only used the one cup of water. Luckily, they came out super fluffy and with perfect little domes. Excellent!

  127. Hawa

    Is it possible to change from vagetable oil to canola oil? Will it be any different in term of texture etc? Thanks for your help 🙂

  128. Aovella

    Hello I would like to know can I use almond milk instead of regular milk, or will that mess up the cupcakes?

    1. Lindsay

      I haven’t personally tried it, but I believe others have commented saying that they have and it worked out well.

  129. Liza

    These cupcakes are AMAZING!!! So light and fluffy, and just the right amount of sugar. If I could give 10 stars I would! 
    Delicious!!! 😋😋😋

  130. Rivka

    I just wanted to say that these have become my go to cupcake recipe. I hate working with butter and more often than not people request dairy free. I have made them vanilla, almond, butter flavored, nutmeg and lemon. Today I will be making them whiskey walnut. They have never let me down. I am not a trained professional baker, but I have worked in professional kitchens and am often asked to bake for events. For a non chocolate, this is the best.

  131. Brandie

    Tried this cupcake recipe today, following the measurements and instructions carefully. The cupcakes’ texture was dense and gummy, although the flavor is pleasant enough. I’m not throwing them out as they are adequate to give to the kids as a snack, but I wouldn’t serve them to guests at a party we’re hosting tomorrow because of the funky texture.

  132. Jayne Pong

    This was a delicious cupcake recipe. I reduced the sugar by 1/4 cup and used coconut oil. The cupcakes came out light and airy with a beautiful crust. I devoured 3 immediately! Thank you for the recipe!

  133. Aniva

    Hi Lindsay i love this recipe! Wanted to know if I can use this recipe to make a rainbow cake. I live in Nepal, and we don’t get cake flour here, and for some reason my butter based  cakes or cupcakes turn out super dry but not this recipe! So wanted to make rainbow cake, and wondering if I could use this recipe 😊

    1. Lindsay

      I’m glad you enjoyed the cupcakes! The batter is actually very thin, so it wouldn’t work if you were trying to layer colors in the same pan. If you were doing individual cake layers and coloring those different colors, that would work. If you’re looking for more of the rainbow swirl look though, check out this recipe.

  134. Ashley

    Hi, I have a quick question on these tasty looking cupcakes. I am making cupcakes that will have a filling. Will these be sturdy enough to hold up to a filling? To be honest I usually use a cake mix and am used to that texture for filled cupcakes. How do these compare to cake mix texture? Ha! I really want to be able to make true homemade cupcakes. 🙂

  135. Tammy

    I did not like the cupcake recipe at all. The cupcakes are way too sweet and dense. Definitely not light and fluffy. 

  136. Mary Ann

    I made these cupcakes, right to the recipe. They were very dense and heavy. Not much flavor to them considering the amount of vanilla in the recipe. Very oily, I would never make them again.

  137. Elizabeth

    I wanted to love this recipe as it seemed so easy but sadly they turned out far too sweet and stuck to the cake cases as some other posters found! I followed the recipe in grams as I find it to be more accurate. Hoping I can adjust this in some way to lessen the sugar content

  138. Lyn

    Just tried this recipe for a party I am doing and it is perfect. The icing tutorial was fabulous. So happy I know the recipe will work for my event. And perfect number of cupcakes too, I will only need to do one batch!

  139. Michelle Sherwood

    I’ve tried these and they are delicious! Made them quite a few times now. Curious how I would change this recipe to be moist chocolate cupcakes instead? 😁

  140. Whitney

    Thanks for the recipe I was desperate. Some of my family members do not consume dairy and that represents a challenge for me when it comes to baking a vanilla cake or cupcake. I have tried some vanilla dairy free cakes and cupcakes before and they were a little tough and/or they tasted like a pancake. Yours are the best so far. they are moist and they taste like a vanilla cake should. Thanks so much 🙂 

  141. Laura

    I baked this cupcake for the first time a few years ago, and my family requests them all the time now. They’re so yummy! I’m making them for my nieces birthday party this upcoming weekend and wanted to try to use some kind of filling in them. I’m still doing a buttercream frosting, because it’s always a hit, but any suggestions for a creamy filling that’s not too tricky to make? I searched through your recipes but was overwhelmed with the options! (It’s a unicorn theme party)

  142. Natalie

    This is my favorite vanilla cupcake recipe! I’ve made it several times now and they’re always a hit. Sometimes we fill them with fresh fruit or add some to the frosting. They also freeze wonderfully, for anyone who wants to bake ahead. Thank you for this one!

  143. Fabayo Damilola

    I tried this recipe, its been the best cupcake ever. Made for my family and they kept asking for more and i also experimented with it for a week without refrigerating it. It was da bomb….love the recipe so much thanks Lindsay mam,love from Nigeria 😍

  144. Elana

    These were great! I even used gluten free flour to accommodate a family member and they were still delicious.

  145. Holly

    Amazing! The cupcakes are super moist and flavorful. The frosting is going to be my go to recipe for everything- so tasty!  The directions were easy to follow and everything turned out perfect! 

  146. Mims

    Absolutely in love with this recipe! I love how easy the batter is to work with because it’s so thin. And the texture is just amazing. I’ve had people comment that they remind them of their grandmothers oil cake they had as children. 

    I’m about to dive in and make 600 mini cupcakes using this recipe for an event! Wish me luck!! Lol

  147. sue mongell

    Just made this for the Memorial weekend as I wanted to make cupcakes for our grandchildren and didn’t have any box cake mix on hand. I don’t think that I will ever buy a boxed cake mix again! The grandkids devoured almost all of the cupcakes ! Can’t wait to try your other recipes! Thank you for a great recipe!!!

  148. Marni

    I had trouble with this recipe, but could be user error. What temp should the water be? It doesn’t seem to specify, or I just missed it, but I noticed in a comment you mention getting hot water from the sink directly.

    1. Lindsay

      Warm water should be fine. I don’t imagine the temperature would cause issues. There are some people who seems to have issues with this recipe and I truly don’t know what the cause is. I’m sorry!

      1. Marni Greenspoon

        Thanks for the quick comment! I tried it a second time, as others I know rave about this recipe! I used room temp water, milk, and egg. It was definitely moist and delicious, but not fluffy for me. Not sure what I’m doing wrong. Since so many things rave about it I’m sure the issue is on my end.

        Thanks again for commenting. Can’t wait to further explore your site.

  149. Laura

    Hi, Thanks for the recipe, really!! One of the best I tried, I love that I can get creative by replacing the water with something else. Up to now I replaced the water with grated apples, with grated pumpkin and with pureed blueberries. Today I am heading home for a strawberry batch! 🙂

  150. Nell

    Hi I’m just wondering if maybe I did something wrong while mixing, I followed the instructions but my cupcakes don’t seem to come out fluffy they’re coming out really rubbery and dense any ideas what I’m doing wrong?

    1. Sheila

      I had the exact same problem, super rubbery, fed them to my chickens who really liked them. I’m tempted to try this again, I used the last of a can of baking powder and I’m wondering if it maybe was too old.

  151. Ria

    I tried this recipe yesterday. Instead of cupcakes, I halved the recipe and split the batter between two 6″ round pans and baked them at 350 for 25 mins. They came out great! I loved how easy this recipe was to do. Thank you!

      1. Mary Oliphant

        I’ve tries these cupcakes a couple of times and they are one of the best I have had. So easy to make without having to cream butter and sugar as in thetraditional method. Light and fluffy, and keep soft for days – not that there’s many left after a couple of days. I paired them with Swiss meringue buttercream for a bit of extra silkiness. I’ll definitely be making these again. Thanks for the recipe.

  152. Erica

    cupcakes came out great but they were a tad too sweet, I would just recommend cutting back on the sugar and using 1 1/2 cups instead of two

  153. Tera Romo

    To be honest, I was not a fan. The texture was like angel food cake and they stuck to my cupcake liners.  🙁

  154. Felicia

    I tried your recipe but it came out not cooked. I don’t know what is wrong with it. Is there any exact time for how long do I need to beat the batter or maybe because I reduce the sugar? Can you help me about this issue, I really want to make this cupcake. 

  155. pepi zhezhov

    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!!!

  156. Fabiola

    I’m never ever going to make other than this one recipe!! Quick, easy and delicious!
    Thank you!

  157. Glorian Ririnui

    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 ????????

  158. Shannon Clay

    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 🙂

  159. Bernadette Kyle

    What a waste of my time and ingrediencies. Looked flat, tasted so sweet and chewy. Do not waste your time.

  160. Ewelina Rozenek

    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!

  161. Tara

    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. ????❤️

  162. Amanda C

    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.

  163. Josie

    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!

  164. Sondra

    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.

  165. Jordan

    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?

  166. Brynn

    Hi Lindsay, 

    I was just reading over the ingredients and I was wondering how many cupcakes this would makes. 


  167. liv

    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!!!

  168. cookies

    Hi, I’m anxious to try this but I have a few questions. Does the water have to be a certain temperature, and if I were to substitute butter for oil would measurements be the same, and for the butter would I melt, or soften it?

    1. Lindsay

      It doesn’t have to be a certain temperature. I haven’t tried it with oil or melted butter, but I’d suggest trying the oil over the butter.

  169. Kim

    Not sure what I did wrong but I pulled these cupcakes out and they looked fabulous, until I let them sit for two minutes and then they shrunk and sunk until they were half the size almost!  So sad I wasted an evening prepping these and they look awful!  I can maybe salvage a few as they still taste alright and with icing it might be okay- but more like kid size cupcakes than adult!!

  170. Natalie


    I loved your recipe I changed it up and used a cream cheese icing instead. I found that it worked great, but my cupcakes didn’t grow much even with only filling it half way. Why would it come out spongey is that normal? Like it tastes really good.

    10/10 on your recipe. 🙂

    1. Lindsay

      It’s hard for me to picture exactly what you’re describing, but I’m not totally sure why they wouldn’t rise fully. The mixing method is pretty straightforward, so maybe check your baking powder?

  171. Christie

    Great recipe! I halved the recipe and made into mini cupcakes and they came out lovely! Thank you for sharing!

  172. Rosemary

    Just want to let you know that I just made these, and followed your directions exactly, and they came perfect ! So good I can’t stop eating them (neither can my husband lol)

  173. Ada

    What a lovely recipe. Everything worked a treat. Being from Australia I had to look up what shortening was and all purpose flour. Cakes turned out lovely and moist and the icing on top delicious.
    This will be my goto recipe for vanilla cupcakes. Thank you

  174. Sumayya

    Hi. Your cupcake recipe is amazing, i love it. Just one problem. How do I get them to not brown? I baked them at 150 degrees Celsius and they still brown. Please help. Thanks.

    1. Lindsay

      Hmm, like on the sides? What color is the pan you’re using? A lighter pan will be less likely to brown than a darker pan.

  175. Susan Dubose

    I have tried your Vanilla cup cake recipe twice & both times I found that they are nice & soft. Last time trying was for my friends’ birthday 3 days ago. Everyone loved them and some asked for the recipe, I share to hem your blogs link.

  176. Chloe G

    I loved these cupcakes. I had to make 500 cupcakes for my senior project and I used these cupcakes. I had to quintuple the batter but they came out perfectly! I can’t wait to sell these cupcakes to the public, I’ll definitely be mentioning your name and website when I present these <3

  177. Suheib Majid

    Hi, I am from Mozambique. I tried your cupcakes for a party and they came out stunning. Thank you so much for this recipe. I am a first timer baking cupcakes and the recipe was simple and easy to follow 10/10. I made a little twist on top for the decoration since I didn’t use frosting, so instead I used the same batter and added cocoa powder and made little swirls on top. Wish I could send you pics to have a look at it.

  178. Dee-Anne

    Made these cupcakes for my sons baker baker day at school and the teacher said the children loved it!! So I was in the mood to make chocolate cake followed this recipe and added what was left of the cocoa in the tin and coffee to the water and definitely the best cake I ever had… Thanks so much!! A winner!! 

  179. Hillary

    I love this recipe. Do you have any vanilla cupcake recipes that do not use eggs? Planning a birthday party for my daughter, but her cousins are allergic to eggs. 🙁

  180. Rai

    I love this recipe and they store really well. The cupcakes are delicious and my family loved the cupcakes, I had to hide them to make sure that i had something for later. The first batch they ate the whole thing within twenty minutes. Overall, everyone loved the cupcakes and they deserve a five-star review.

  181. Gina Dwyer

    Hi Lindsey! Question : which method for measuring flour do you use? Spoon and level, or scoop and level? Does that make sense? 😉 I am pretty sure I’ve made this recipe before (and loved it!) but just want to be as exact as possible – making it for my son’s 14th birthday! Thanks in advance!

  182. kjw

    Not happy with the recipe at all. Never made a batter that ended up so watery,  they were moist but rubbery . I had to actually add another 1/2 cup of flour to get the batter to thicken somewhat and that didn’t help either. I baked 2 dozen with this recipe and the cupcakes didn’t have a nice crown or dome after baking. I had let the rest of the batter sit for like 1/2 hour just enough for just two more cupcakes and they seem to get a nice dome shaped crown after I baked those but the rest…hate to say it not a good recipe,

  183. Yvonne

    I tried the half portion of the ingredients to try out. But, i was failed. The cupcakes turned out to be dense and not fluffy. Please advise.. i am so dying to bake successful cupcakes but never did so far.

  184. Elon Hawkins

    I love vanilla flavor too much. Thanks for sharing with us this such a great moist vanilla cupcakes.

  185. Christina

    Hi ..i was just wondering I’m not sure if it’s been said but when you pour the water in the better do you have to boil it first..sry stupid question making cupcakes and using 11am different recipes and saw urs and really want to try it…reason I ask cuz others you need too..sry again

  186. John S

    I Lindsay I have been following your blog and love making your recipes. However, with this and other vanilla cakes that I make from scratch seem to be sticky on top. The cupcakes were NOT stored in any container, i left them on the wire rack overnight. When you touch them with your finger they feel sticky and if you were to roll them on their tops it would stick to the surface. I use good fresh ingredients. And have tried lowering or raising the temperature of the bake. Any suggestions???

    1. Lindsay

      In my experience, all cakes do the same thing. It’s just the moisture from the cake. It settles on top like that and I don’t know of any way to avoid it.

  187. Lexi

    Hi!! I made these cupcakes.. and they were moist and tasted amazing too! However my cupcakes spilled out of the liners so most of them had uneven tops.. what could be the reason for this? How do I fill my liners in order to get that perfect cupcake shape? What am I doing wrong? Please do reply! Thanks. 

  188. Staci A.

    I have used this cake recipe for months regarding cupcakes and 6-8 inch cakes and its a HUGE hit! I have come across some difficulty when baking this cake in 10-12 inch round pans and sheet pans. The cake seems to drop in the middle after cooling and is very dense. I always leave my cakes in the pan until fully cooled. I love this recipe and don’t want to give it up, but for my larger cakes it doesn’t seem to be working. What could be the potential problem or how can I fix this?

    1. Lindsay

      I’m so glad to hear you’ve enjoyed it! I honestly don’t know why it’d have an issue at a larger size. I haven’t ever made that size, but it works well as a 9×13 usually.

  189. Rachel

    Hi! I’ve made this recipe as cupcakes before and they turned out amazing! I was just wondering if you can use the cupcake recipe for cake instead? I know you have a vanilla cake recipe very similar to this one but I don’t want to mess with the taste of those cupcakes! Thanks!

  190. Jess

    Disappointing recipe! Followed recipe to the letter and they came out dense and undercooked even after 25 minutes in the oven – after 17 minutes they were raw! I’m a pretty good baker so don’t know what went wrong here but I think I’ll be sticking to cupcakes that use the creaming method as this has always worked – I was hoping the oil would make moist cupcakes but now will stick to normal fluffy ones from here on 🙁

    1. Lindsay

      There’s a note just above the recipe about some people having this problem. I’m really not sure why it happens to some, yet others have the same result as me. I’m sorry they didn’t work out. If you’d like to try a recipe that uses both the creaming method and a little oil for moisture, this vanilla cake is great and can be made as cupcakes.

  191. Rebecca

    The flavor was great but my cupcakes didn’t rise. I ended up with a half filled cupcake that was moist but dense. Any ideas what happened? Measured all ingredients by weight.

    1. Lindsay

      I’m really not sure. I have a note just above the recipe because some people do seem to have this issue and I genuinely don’t know why. I’m sorry!

  192. Cara

    Thank you for this recipe !!!! What a hit … delicious ???? and is definitely going into the the book of keeper recipes ????

  193. Gina

    So moist and delicious! Made these on a Wednesday night for a Saturday wedding and they were excellent! Thank you!

  194. Meaghan

    The recipe for both the frosting and cupcakes/cake are great. I’ve made this twice now, using half the cake batter to make a three small 6 inch cake layers and twelve cupcakes. The cake is moist and texture is on-point. The frosting is the perfect compliment to the cake and super easy to make. Rave reviews from everyone that has tasted this cake! I’ve been looking for a great go-to vanilla cake recipe for a while and this is a winner. 🙂 Thank you!