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
I made these and they were a huge hit! My kids loved them and have even asked me to make these over other vanilla cupcake recipes. My only feedback would be that I wish the batter would make exactly 12 that way I didn’t have an awkward number when boxing them or cooking. I also found that they rose quite a bit so when icing, a lot had to be chopped off (icing on roses, flowers, the like). Overall though great moist, fluffy recipe!
can you make a video on how to make simple and fast chocolate cupcakes?
Here are my favorite chocolate cupcakes – they are simple and there’s a video. 🙂
I was skeptical at first because of the batter being so runny, but wow was I ever surprised that it actually worked! Fantastic recipe.
I usually don’t leave reviews but after making this recipe recently for a baby shower I must leave a review. The batter alone was delicious so I already knew the finished product would be yummy… and it was! For any others out there like me that like to read reviews before making, here’s what I learned while making these. 1. The batter is very thin and liquidy. I typically use a spoon to fill cupcake liners but that would be nearly impossible with this recipe so I poured the batter in the liners using a measuring cup. 2. ONLY FILL THEM HALF WAY!!!!! The first batch I filled 3/4 and they bubbled over. Second batch I only did barely half way and they were perfect. The flavor and texture was perfect and they were a complete success! This is now my go to recipe. Everyone at the baby shower just loved them and I didn’t even get to take any home! I did not use the icing recipe but I’m sure it is divine! Highly recommend this recipe.
Thanks for this! I like reading reviews before using a recipe too and I thought both points were super helpful.
Oh wow! This is definitely my current go-to vanilla cupcake recipe. I didn’t make the frosting here, just the cake itself. The cupcake came out moist and fluffy. Apart from reducing the sugar by 25%, I followed the recipe precisely. My kids, husband and mother in law started hanging around the kitchen the moment I took these out of the oven. Suffice it to say, it’s a winner recipe. Thanks Lindsay!
I’m so glad you enjoyed them!
I was unsure to make these from all the negative comments. However, I decided to trust the recipe. This was a big mistake; I wasted my time with dense and chewy cupcakes. After making the batter, I added the cup of water; the batter was very watery. It baked for 21 minutes. When I tried them, I though the sweetness was fine but texture was disappointing. I’m sorry I have to write a negative review but they need some work.
It seems like I’m not the only one who had issues with this recipe. I HATE that I wasted supplies on this recipe. The “batter” came out INCREDIBLY runny but not wanting to waste the supplies I tried baking it anyway and hoped for the best. It was incredibly heavy and dense and when I cut a piece out to see what the inside was like it was disgusting and looked as though it wasn’t baked all the way through even if it was.
DO NOT USE THIS RECIPE!! You will only be wasting time, supplies, and money!
These cupcakes tasted horrible 🙁 I wasted so much time and effort on them for my sisters birthday and they went straight into the trash.
Serves me right for trusting a random recipe!
Advice for future people, DO NOT USE THESE.
This is really good. My family loves it. I have noticed though, that I have to half the sugar in my recipes, otherwise it’s too sweet. I will definitely try these again. ????
Very impressed with the ease, colour, moistness and look. Unfortunately I found the taste to be too sweet (no problem, can cut down on sugar next time to taste) but my biggest issue was the flavour, very poor compared to using butter. Thank you so much anyway and glad i gave them a go xx
ps ..me be fussy about a buttery taste is not to say I won’t be making them again as this really is a fantastic recipe for the kids to get on with …especially as the batter is so liquid, much easier for them to get the right and equal amounts into the cases 😀
Certainly there can be a difference between butter and oil cakes. This is a nice oil-based option. For a butter-based cupcake, these are my favorites.
After I added the cup of water, the batter became very thin and watery. The baked cupcake tasted gummy instead of moist and fluffy. I used a food scale to measure all the ingredients. Do you know where I could have gone wrong?
Hi! This recipe sounds great! But I am doing 12 mini cupcakes. So should I do the recipe in half or is there some other way?
You could try cutting the ingredients in half, or just have some extra cupcakes.
Hello,
I made these cupcakes today and they taste wonderful !! Great recipe with great vanilla flavor. I used only 1 1/2 teaspoons of baking powder as I live in Albq NM which elevation is about 5500. I weighed everything and didn’t over mix. Will be using this recipe again. Thank you !
I have tried at least 30 different cupcake recipes and this one is by FAR the best. Light, fluffy, moist, perfect texture. Basically perfect. Thank you!!!
Do you have a Marble Cake recipe
Not currently.
Hello,
What would you recommend in Celsius for a fan forced oven? I can’t wait to try these!
I made these cupcakes exactly how it says and they turned out flat and raw even after baking for longer. Not happy with recipe as it was a waste of time and ingredients ????