Made with oil instead of butter, this Moist Vanilla Cupcake Recipe makes cupcakes with a light, tender crumb that’s super moist without being dense or heavy. The batter comes together in just a few minutes, making these an easy dessert to whip up anytime.
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. 😉
Why You’ll Love This Moist Vanilla Cupcake Recipe
- Super easy prep. There’s no need to cream the batter, which makes the prep super quick and easy. 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.
- Light texture. These cupcakes are made with oil instead of butter which gives them a lighter texture (and adds some moisture).
- Ultra moist. There’s so much moisture in these cupcakes! Ingredients like milk, eggs, and oil add moisture without making the cupcakes dense.
- Made with pantry staples. You likely have everything you need to make these moist vanilla cupcakes in your cupboard, which means you can whip them up almost anytime.
What Makes These Different From My Other Vanilla Cupcakes?
I have several different vanilla cupcake recipes on my site – these, my classic homemade vanilla cupcakes, and fluffy vanilla cupcakes.
All three recipes make super tasty cupcakes but they’re all a bit different. Here’s what makes this moist cupcake recipe stand out:
- No butter. Unlike my other recipes that are made with butter and oil (or just butter), these cupcakes are made only with oil.
- No creaming. Since there’s no butter, there’s no creaming of the butter and sugar to make the batter.
- No sour cream. My fluffy vanilla cupcakes are made with sour cream to add moisture but that’s not needed here.
- Water in the batter. Water is added, instead of something like sour cream, to add moisture without making them more dense.
- Lighter texture. These cupcakes have a very light texture compared to my others, primarily because there’s no sour cream or other “heavy” ingredients.
How To Make Moist Vanilla Cupcakes
Here’s an overview of how to make this moist vanilla cupcake recipe. You can find the printable version of the instructions in the recipe card below.
Preheat the oven to 350F. Prepare a cupcake pan with liners.
Combine the dry ingredients in a large bowl. In another bowl, combine the milk, oil, vanilla, and eggs.
Add the wet ingredients to the dry ingredients and mix until well combined.
Add the water and mix until well combined. Batter will be very thin.
Fill each cupcake liner halfway. Bake for 15-17 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cupcakes to cool in the pan for 2 minutes then transfer to a cooling rack.
Beat the butter until smooth then mix in 2 cups of the powdered sugar, followed by the vanilla and cream. Mix until smooth following each addition then add the remaining powdered sugar. Pipe the frosting onto the cupcakes and add sprinkles.
Tips for Success
- Scrape down the bowl. As you combine the wet and dry ingredients, be sure to scrape down the sides of the bowl to ensure each ingredient is thoroughly combined.
- Thin batter is okay. The cupcake batter is going to be very thin after you mix in the water. That’s okay! It’s part of what makes these cupcakes extra moist and fluffy.
- Don’t over bake. To test when the cupcakes are done, you can insert a toothpick in the center of one. You want a few moist crumbs but not wet batter.
- Cool before frosting. Allow the cupcakes to cool completely before frosting. If they’re still warm, the frosting will melt.
Frequently Asked Questions
Why is my batter so thin?
This is normal. It’s from adding the water. The water adds moisture without adding fat, which would make the cupcakes more dense.
Can I make this as a cake?
Yes! For a three layer 8-inch cake, divide the batter evenly between the three cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
How do I turn these into chocolate cupcakes?
You can find my chocolate version of these cupcakes in my Homemade Moist Chocolate Cupcakes recipe.
Proper Storage
- Room temperature. These cupcakes can stay at room temperature for up to 2 days, and then should be refrigerated. Store them in an airtight container. They should last for 3-5 days.
- Fridge. You can also store them in an airtight container in the fridge for 3-5 days.
- Freezer. Unfrosted cupcakes can be frozen for up to 3 months. Allow them to cool completely and then wrap them in plastic wrap ore place them in an airtight container. Thaw in the fridge, then frost and enjoy.
Watch How To Make These
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.
Print
Moist Vanilla Cupcakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24–26 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Made with oil instead of butter, this Moist Vanilla Cupcake Recipe makes cupcakes with a light, tender crumb that’s super moist without being dense or heavy. The batter comes together in just a few minutes, making these an easy dessert to whip up anytime.
Ingredients
VANILLA CUPCAKES
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder (NOT baking soda)
- 1 tsp salt
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup (240 ml) water*
VANILLA FROSTING
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2–3 tbsp (30–45 ml) milk or heavy cream
- pinch of salt
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
- Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, beat the butter in a large mixer bowl until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Add the vanilla extract and 1 tablespoon of milk or cream and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk, as needed, and salt and mix until smooth.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
Notes
If you’d prefer a more traditional vanilla cupcake that uses butter instead of oil, and the creaming method, try out these Homemade Vanilla Cupcakes.
*Some people report having issues with these cupcakes. If that happens to you, could try leaving out the water entirely. You could also try leaving the water and reducing the baking powder to 2 1/2 teaspoons.
To make as a cake: For a three layer 8-inch cake, divide the batter evenly between the three cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 31 g
- Sodium: 129.2 mg
- Fat: 12.7 g
- Carbohydrates: 41 g
- Protein: 2.7 g
- Cholesterol: 25.1 mg
should I use milk or water for the frosting? which one would you recommend?
I need to make 36-48 cupcakes. Can I simply double the ingredients or do you suggest making two separate batters?
Doubling it should be fine.
Gave this recipe a go. Personally, not quite for me. The high liquid content, yes, makes it moist however I feel the recipe ends up being too sweet without the rich taste you’d expect from a Vanilla cupcake.
Hi Lindsay,
In all your cupcake recipe videos, you use a measuring cup to pour the exact amount of batter in each case, I was just wondering which size cup you use???
Are you referring to the scoop I use? It’s a 1 3/4 oz scoop.
Hi. This is the first time I read about adding shortening to buttercream. Will it make the buttercream frosting more stable once piped? Will it add flavor to the frosting? Thanks.
I’d suggest checking out this post about why I use what I use in the frosting and then this post about consistency. 🙂 I hope that helps!
Hi, i just finished making this recipe, and omg…it’s taste amazing, flufy, moist its ….. yummy ????????
Only one problem i had now, after baked my cupcake round is srhink, so the cakes edges is separated from the paper cup. Is there something wrong that i did? (Im using bake paper cup)
Beside that, everything is perfect!! Great recipe ????????????????
Thank you ????????????
Hi I’ve made these cupcakes twice and the flavor is great but I need help getting my cupcakes to dome nicely , instead both times I’ve made them they dome a little volcano-ish what can I do!! I’ve followed the recipe to the letter and i can’t figure out why the volcano tops
Just made these cupcakes today. Only had almond milk so i figured I’d give it a try. They are amazing and soooo moist. I do get a hint of the almond milk but it tastes fine. Thanks for sharing the recipe.
I’m to hear they worked well and you enjoyed them!
These cupcakes are delicious, I have made them three times! Can this recipe be used for a cake?
So glad you enjoyed them! Yes, it can. I used it in a cake here, if you’d like to take a look at those instructions.
Just have to say,besides my grandmothers recipe these are the best cupcakes I have made,my grandson loves to make cupcakes so he helped make them and my kids and grandkids devoured them in an evening. I tweeked the recipe by adding a tsp.of cinnamon,I am a fan of this spice and yum. Thank you for sharing this recipe. Everyone who bakes should give this one a try.
I made these cupcakes and my family loved them!!! Big winner in my house so a huge thanks. 🙂
I never comment in anything, but I felt I needed to regarding this recipe.
I’ve never not creamed my butters and sugar together. I thought it was strange/a mistake that your recipe stated to add the sugar to the flour. By the last step, I was sure there was a mistake with the 1 cup of water because the batter was SOO runny – not even CLOSE to the consistency of any batter I’ve ever made before.
I decided “screw it, I’m this far in” and patiently waited for what I assumed would be a disaster.
I was amazed when the end result was probably the best cupcake I’ve ever had. Seriously, I’ve already eaten so many that I have a stomach ache and I’m still eating them. Thank you for such a great recipe!
So glad to hear you enjoyed them!
This is exactly how I feel. Almost word for word. In fact I started to think I had impulsively written it while in a cake coma. I was sure something was off but it turned out to be the best cake ive ever made. Possibly the only recipe I will ever use again!
I’m so glad you enjoyed it!
This is an awful recipe, and does not provide enough information for people outside of America. 1/10.
Hi! I’m from Brazil. I made this cupcake, and … My God !!! Delicious!! I want to know if I can use this recipe for wedding cakes. My Brazilian recipes are not working well here.
The recipe does work for cakes. You can see an example here.
These cupcakes tasted terrible. A group of 6 year olds would not even finish a single mini cupcake.
I don’t think you’d want to make any other cupcake after making these. They are as moist as can be. I use “Best Vanilla Frosting” for the topping, which is a mixture of cream cheese and heavy whipping cream, which I pipe on. They are just so easy to make (no creaming) and go down a treat!