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
The cupcakes looked beautiful when they first came out of the oven but once cooling off they shrunk so much. I measured all ingredients with a scale so I don’t think the recipe went wrong there. Maybe I over mixed? I’m unsure but this recipe was disappointing and abnormally thin for a cupcake mix.
I just made these cupcakes and they really are the best vanilla cupcakes I’ve ever had! My husband said they are perfect. Thank you for the recipe. Will be having these for my sisters 40th birthday!
So glad you enjoyed them!
These looked lovely on your site. I just finished baking them and they don’t look like they rose completely. They are very white as well. The recipe was intriguing but very disappointed in them.
I’ve made these twice and your chocolate ones once. Rave reviews all three times!! These are so moist and delicious!! Making again for Easter!! Thank you!!
Awesome! So glad you’ve enjoyed them!
I made these yesterday and they were amazing. They were moist and flavorful, and the frosting was spot on. Came here to left everyone else know too!
I’m so glad you enjoyed them!
Sooo yummy!! Can I use gluten free flour for someone who is gluten free? Is it the same measurement? Thank you!
I haven’t tried it, but that should be fine. And yes, the same amount.
Hey, your recipe looks amazing! I can’t wait to try it. I do have a question… for the icing can I use butter instead of shortening?
Thanks.
Yes, you can.
I made these, they were awesome! My family enjoyed!! Moist delicious, lovely. Thanks for the recipe.. i look forward to memorizing and pass it down my clan.
Thanks Betsy! Glad they enjoyed them!
Thank you for this amazing and easy recipe, I’m making cupcakes for my son to take to school for his birthday and these are great.
I used coconut oil as that’s all I had.
Awesome! Glad you’re happy with them!
I loved this recipe! I made St Patrick’s Day cupcakes for my office. I added green gel food coloring & iced them with dark chocolate ganache coated in green sanding sugar. They were a HUGE HIT! I’m a long-time baker. The watery batter was weird to me, but I noticed how popular this post is so I made them & they turned out amazing! 2 cups of sugar is a lot. I could’ve cut back, but icing with dark chocolate ganache added a really good bitter-sweet balance. Thanks for the recipe!
So glad to hear they were a hit!
I made these cupcakes for my daughters fifth birthday and they were absolutely delicious ! She even ate several without icing.I have never been able to find a really good homemade vanilla cupcake recipe until now. They turned out so moist and they were very easy to make.I’m so happy I found this recipe. Thank you!
So glad you are happy with it! Thanks Liz!
I just made a batch of 2 dozen cupcakes and an 8 inch round cake with this recipe for an upcoming wedding and this will likely become my go-to oil-based vanilla recipe from here on out. I’m so pleased with the flavour, colour and texture. With an oven that runs a little cool like mine I found that 28 minutes was perfect for the cake and 21 minutes for the cupcakes, they do not deflate when rotating the pans mid bake for even heat distribution. Thank you for a lovely, reliable and delicious recipe.
Awesome! So glad to hear you’re happy with it! 🙂
THESE ARE THE BEST EVER! I had been searching for forever for a from-scratch vanilla cake that would actually taste and look good, and these are it! The original recipe from this site for the moist fluffy vanilla cupcakes were fantastic as well, but these are even better- and I love using the little bit of oil instead of all the butter! Easier to make and so so good! I have even used the base recipe to make other flavors and it turns out so well- lots of compliments! I have not used the icing recipe, so this review is just for the cakes themselves! Amazing!
So glad to hear you love the recipe!
Thank you so much for this recipe! It turned out great! This will be my go-to recipe from now on. I’m definitely gonna try to make a cake out of this batter. Greetings from Belgium ????
So glad you enjoyed them! You can use it as a cake – I did in this recipe. 🙂
Stumbled upon your recipe today. With all the recipes out there, finding this one makes me feel like I’ve won the lottery!
I’m in charge of making my brother’s 50th wedding anniversary cake in April and I’ve made so many vanilla cake recipes searching for the right one. This one is the winner, by far. The icing is perfect as well! Thank you so much for sharing your recipe 🙂
Awesome! So glad you found the recipe and enjoyed it!
I made these and doubled the recipe I also added in two cups of crushed Oreos but it seems like the Oreos didn’t bake through into the cupcake and they stayed more on top any suggestions? I thought the batter being a looser batter caused this I’m wondering if I added the crushed Oreos right after it’s done mixing but before I add in the water?? I made these with fun fetti and had no issues
Hmmm, yea that seems strange. If anything, I’d expect the Oreos to fall to the bottom of the cupcakes.
This is my goto cupcake recipe. They always come out great and my grandsons love them. . Well the other day we were mixing up the batter and instead of my grandson grabbing the cupcake pan he grabbed a 9×13 pan and said let’s use this pan.. It’s their project so we made it as a cake. It still came out sooo good, moist. . We made chocolate icing. The whole thing came out delish!!
So glad you’ve enjoyed it!