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 decided on a whim to make these for my hubby as a Valentine’s Day surprise treat. I chose this recipe because I hate cake make with butter… it just comes out too dense for me. I halved the recipe, which was super easy to do (I always check the number of eggs before I try to halve a recipe). It made enough batter for more than 12 cupcakes (13 or 14 probably) – I might put a little less water next time? I did like that the batter was thin – I like being able to pour the batter from a large measuring cup, rather than spooning it it. They baked an extra 5-7 minutes or so. They came out really yummy, a little more dense than I expected but still delish! Thanks for a yummy and quick recipe!
Hi Lindsay.. Wow! They came out amazing… Absolutely lovely and delicious… I’m new to baking but the cupcakes were soft and fluffy…the frosting too… I reduced sugar in the frosting, otherwise followed your recipe religiously… God bless you and may all that you desire come true.. Thanking Jesus for finding your website.. ????
Hi i just saw some 1 asked whats shortening well its white cooking fat in UK its TREX OR WHITE FLORA for cooking
in Kenya its called KIMBO cooking fat im frm Kenya
in U S A it CRISSCO shortening
i hope it helps
dino
Dear , can you please make dairy free eggless vanilla cupcake?
My son school asked for that as some kids are allergic
Thanks ????
I have never made a vanilla cupcake/cake without butter. I was worried with how runny the batter is, but……..These cupcakes rock! so moist and light. Where has this recipe been all my life.
These are by far the best vanilla cupcakes I’ve ever made (and I’ve made a ton with all different recipes) Thanks for my new go to recipe.
Hey Lindsay,
I was looking a vanilla cake recipe with oil as the ones i try to make with butter tent to dry out pretty fast (especially after being refrigerated). I like this recipe. So can i substitute with for a cake instead – help me with pan size / baking time please.
Thanks,
Ruchira
Yes, it can be used as a cake. You can find it as a 9×13 here.
I halved the recipe, next time I will reduce the sugar exponentially. Very delicious recipe but need to adjust cooking time.
Hi!
I am just curious, what is the purpose of adding the water in this recipe? I have some of these in the oven right now…I’m excited!
I took the time to follow this recipe so precisely yet they tasted and smelled bad, had a strange consistency, stuck to the cupcake liners really bad, and did not rise properly. They also took way to longer than 17 minutes to bake to a non liquid state. Dissapointing.
hi Lindsay. checked your recipes and I loved them. I am going to try some. Thanks.
I really can’t wait to make these, they look delicious! But would it make a difference if I use cane sugar instead of granulated sugar or if I use skim milk instead of 2% ? Because I’m just wondering if it’s the thickness of the milk that gives it more of the flavor/thickness of the cupcake?
The sugar should be fine. I’d definitely recommend the 2% milk because of the higher fat content.
I made these last night to practice for a batch i’m going to make for my DD 4th Birthday. Yay your buttercream held together well in the Australian Heat. You think I could use all shortening for the frosting to make it even more stable for lunchtime heat? Thanks 🙂
So glad you enjoyed it! You can use all shortening if the stability is a big factor, but I would say that’s not as ideal as far as texture and flavor. If you can get away with half and half, I’d stick with that.
Disappointed with this recipe. The cupcakes came out doughy.
Where in the oven do I place my cupcake pan? Lower 3rd or center? Also, would it make a difference if I reduce the amount of sugar?
I try to place them in the center. I personally wouldn’t suggest reducing the sugar, but you could try it.
Oh. My. God. Made 18 cupcakes and one small round cake with this recipe. I think this is my vanilla cake recipe for life! SO good! Which is the most similar chocolate version please?
I’m so glad you enjoyed them! Here’s what I would call the chocolate version of them. 🙂
I want to make only 12 cupcakes. Do I just halve all the ingredients? Fan from Nairobi, Kenya.
Yes, just cut the recipe in half.