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
These cupcakes are genius! I use them every time and people rave about them. I also poured some passion fruit syrup over them- lucky they weren’t for me otherwise I’d eat all 26 myself! Love all your recipes.
Glad to hear you enjoy them – and the other recipes! Thanks Serena!
I seem to be having inconsistent results with this recipe. It’s better when I add the sugar to the wet ingredients and mix first, but the last time I did that I got a sugary crust. I’m thinking about cutting down the sugar to 1 3/4 cups next time to see if that helps. I also think that it comes out better with less beating, so using a handheld whisk and adding the dry ingredients more slowly. When I added it all at once, I had to use an electric beater for about a minute and I’m not sure if that also changed the texture.
Hi Lindsay,
I just made your cupcakes for my son’s 7th birthday and he really wanted strawberry flavor. So, I experimented and substituted 1/4 cup of the milk with 1/4 cup fresh strawberry puree. Instead of using 1 cup of plain water, I used 3/4 cup strawberry puree and added 1/4 cup water. Since my baking pans usually burn the bottoms a bit, I also lowered the temperature down to 325 degrees and baked them a little longer. These little pink cupcakes turned out beautifully!! This is the Best scratch strawberry cupcakes I have ever had! My son even said to me that these were the best cupcakes Ever!!! 🙂
Thank you for such a great recipe that I was able to easily add the flavors without ruining the texture or fluffiness of the cupcakes. I will definitely try this recipe for vanilla cupcakes in the future. I’m sure they will be divine!
Glad to hear they worked out! They sound delicious!
Thanks for sharing! Can I make the frosting very far ahead of time? Or does it loose the texture?
Yes, you can make it ahead. You’ll just want to stir it well again before using it.
These looks so good! I’ve never had shortening in frosting. Does the taste come through? Does it melt very easily?
I don’t think you really taste it, but some people are more sensitive to it than other. And no, it doesn’t melt easily, which is one of the reasons I use it.
Can this cupcake recipe be used for mini cupcakes. How much should I reduce the baking time?
Yes, you can. I’d try 7-10 minutes.
These look delicious, Lindsay!
I have some cake flour on hand and am wondering if I can use it instead of the AP flour? Or do you think it will change the structure of the cupcakes too much?
I haven’t tried it and am not sure what changes would happen, I’m sorry.
Hi!
I did your cupcakes and its my new favorite vanilla cupcake recipe 🙂
I was wondering if I could add more vanilla?
Thank you
Glad to hear it! Yes, you could certainly add a little more.
I tried this recipe now to the exact measurements .. What a pity, I really don’t like the texture and find them floury, sticky like and too too sweet.. Far from soft n fluffy. Not what I had expected. Thanks for the recipe… Like they say.. You’ll never know unless u try it 🙁 better luck next time… From Zimbabwe
Your recipe is a wow..am gonna try it out on tomorrow. From Nigeria…Kudos!!!!
I hope you enjoy them!
can I half the sugar I find it too sweet will this change the consistency?
People keep referring to sour cream and yogurt…I am sorry but I don’t see either in the recipe. Am I missing something?
Okay, made these cupcakes today and I was skeptical from the beginning because it appears there is far too much liquid in the batter, and as expected the cupcakes never rose. I an experienced baker and love to try out other peoples recipes for cakes and cupcakes and sure enough they never rose because the leavening agent cannot stand up to that much liquid. I plan to make these again tonight and this time I will decrease the liquid to 1 cup of milk. Will follow-up with another message when I have baked the second batch.
I think you may have misread the recipe. It is 1 cup milk and 1/2 oil. It is a very runny recipe but has worked everything I’ve tried it. She has another recipe too that isn’t as runny.
I made this recipe for a heart-shaped cake for Valentine’s Day. It was the BEST cake I’ve ever had! My family LOVED it! I also made the frosting and it was delicious. I then added marshmallow fluff to it to make it “my own” and it was delicious, too. Thank you for my new favorite cake recipe. No more box cakes for me!
I’m so glad to hear it! Thanks Hope!
I making this recipe again today for my daughter’s birthday! This time I am making the cupcakes so she can bring some home with her and I can keep some here with me (she can take 1 and I will keep 11, hahahah). can’t wait!!!
Hi Lindsay,
I found this recipe after making a batch of lemon cupcakes over the weekend and being disappointed by their dryness and poor texture. I just made a batch of these today and they are fabulous. They are so moist and tender that I can’t imagine using any other cupcake recipe (except your recipe for moist chocolate ones). Thanks for sharing the recipe. I was so inspired that I just ordered a copy of your book.
Going to try these tonight. Wondering what piping tip you used in the pictures for your cupcakes? Making cupcakes for my son’s upcoming 1st birthday party so hope these turn out well – some mixed reviews in your comments. I always make Betty Crocker Silver White Cake as cupcakes so interested to see how your recipe fares in comparison.
I used Ateco tip 844, a closed start tip similar to the Wilton 1M or 2D. You’re right that there are some mixed reviews. I genuinely don’t know why some people have trouble with them. If you’d like to try a recipe that seems to work well for everyone, there’s this one.
Hi Lindsay!
We like the recipe very much! They came out really well. Very moist and sweet. We had fun decorating them. Thanks so much for the recipe!! ????????