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
Great recipe. I’ve made it as per the recipe once and again today substituting a few things. I made a gluten free flour and coconut water (instead of milk) version. They worked! Happy child. Still full of sugar but without the gluten / dairy element. Just as good and fluffy!
Glad to hear they’ve worked out well!
What are the nutritional values for this recipe.
I don’t know, but I believe there are some sites that allow you to put the recipe in and see the results.
Hi Lindsay! I made this recipe today and the first time was a flop. I am in NM and the altitude is 6500 ft. I changed the baking powder to 2 tsp and increased the temperature to 375 degrees and they came out great. Maybe for your fellow readers this might fix some of the issues. Excellent recipe! Thank you!
Candice
Thanks so much for sharing what worked for you Candice! I’m so glad they worked in the end!
How much butter would one substitute in place of oil? I despise using oil in my baking, even boxed mixes. and I would like to make the batter from scratch. I just can’t find a decent on the uses all purpose flour.
I don’t know. I haven’t tried butter with this particular recipe. I’ve tried it with something similar though and it didn’t go particularly well. If you’d like a butter-based vanilla cupcake, this one is a favorite and uses all purpose flour.
Made these today!!!!! They turned out sooooo moist and delicious!!!! Besides,it’s such straight forward recipe that I made along with my 5 year old!!!! No need to mention he loved it!!!!! ????????
Thanks for sharing!
Love from Singapore! ????
I’m glad you were able to make them with your son – how fun! Thanks Manasi!
Love these cupcakes! I am planning on making them for a party on Friday. Can I make ahead and frost on a Wednesday? Or is that too far ahead? I want them to stay fresh and yummy, just wanted to ask the pro 🙂 Thank you!
The fresher, the better but Wednesday for Friday should be fine.
I also tried this receipe and am a reasonably confident cook. So sorry but will be going to remain with a receipe of Butter/Sugar creamimg method. i did not like the texture and mine also took longer to cook than the receipe said. Not fussed on the flavour and yes they were far from Light and Fluffy!
I like many others had issues with this recipe. I’m a pretty avid baker so I am confident in my skills, but these didn’t rise whatsoever and completely stuck the cupcake liners. I used fresh baking powder and didn’t over mix, in fact I mixed by hand. Really disappointed.
100% agree with you. Followed the recipe to a T. It stuck to the wrapper, the texture was weird, not light and fluffy at all. And did not taste good.
Could u tell me why my cupcakes dipped flat and low with this recipe?
What can cause thsi
I’m really not sure. I haven’t ever had that issue. Cupcakes can sink when there is an issue with the baking powder or if the oven door is opened too soon during baking. There are several possibilities. Tough to say for sure.
You’re right. I did open the door too often to check. 🙁
Hiya,
I tried this recipe yesterday. For those trying from South Africa, I used the cup measurements and it works perfectly.
I did cut the sugar by half a cup.
A lovely, easy to make recipe. And the best part is that you can make this cupcake without using your beaters/mixers. I used a spoon to mix.
Thanks for sharing your recipe. And I will be sure to try out more…
I’m so glad you enjoyed them!
Congrats on the twins!!
So cute!!
Thanks Tabitha!
Just made these and they are far too moist and cake like. The kids, hubby and myself gave this recipe and thumbs down. Not a nice light and fluffy cupcake at all.
how do you email a recipe to someone else?
Just under the title of the post, there’s some sharing buttons. I’ve added an email option.
I made these for Easter. I like trying different posted recipes (I follow to a T). They looked great after being piped. But that was about it. I had to leave in my oven 10 minutes longer than stated and I understand not all ovens are calibrated the same. They came out moist but quite dense. Also, not a fan the Crisco/Butter frosting combo. A regular vanilla butter cream frosting would have been creamier and wouldn’t have felt heavy. They did look pretty though. 🙂
I’m sorry to hear they didn’t meat your expectations. If you’re looking for another one to try, these would be an option.
I’ve tried a lot of vanilla cupcake recipes, and this one is by FAR one of the best! Incredibly moist and did not shrink at all when they came out of the oven. Made them for Easter, halved the recipe and got 14 cupcakes and 6 very happy kiddos.
So glad you enjoyed them!
I’m also going to write negative comment about this recipe because 101 of cupcake baking is not over mixing your batter, as this forces all the bubbles that keep your mixture light and airy out, but the addition of the one cup of water at the end forces you to completely over mix the batter and I had poor results. I went against my better judgment following the recipe to a “T” and should not have.