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 tried this recipe and sadly mine did not turn out right. It may have been that I used the ‘cups masurement’ instead of how many grams. I’m not too sure if our cup measurements are the same. Now coming too my question, I’m wondering you could tell me how many grams if butter, shortening etc I would need in your icing recipe. I’m going to try the whole thing again tomorrow and hopefully it will turn out ????????????
I made this receipe also and used Cup measure of which i do in most of my receipes but to be honest as another lady wrote i will too be sticking to a Creaming receipe. I did not like the texture or the flavour. We all have to try something different to learn!
Can you decrease the sugar by half and not alter the batter? I want to make these for my hubby’s bday on Saturday but want a less sweet option.
I’m not sure, since I haven’t tried it. It would likely change the way it bakes a bit, I’m just not sure how much of an issue it’d be. There’d be less moisture in the cupcake and it may stick to the liners.
That’s exactly what happened to me! They stuck to the liners. Normally I reduce the sugar in most baking recipes and this was the first time this has happened!
Hi ! could i make this into tea-infused flavors?
heating up the milk/ water and infused the tea bags in them, then used as per normal in this recipe?
I would think it’d be fine.
Hi, I am definitely trying this. How many grams of powdered sugar does 4 cups equate to?
460g. I added it to the ingredients list.
I’m also wondering if it would be suitable to use almond milk instead of milk, I don’t drink regular milk. I have half&half, use it for coffee, but would that be too thick? Could I mix 1 part half&half with 1 part water? Please help, thanks!
I haven’t tried either so I can’t be sure how it’ll turn out. Either would probably bake fine, it’s just gonna change the texture of the cupcake.
Sorry, but I did not like this recipe. It came out dense and spongy(although is was not dry).
Same here 🙁
I wondered what I did wrong and was looking for validation in the comments. LOL
Try making them again. These cupcakes are the only ones I use because they are light and airy and moist and literally to die for delicious! They aren’t dense at all. Maybe you over mixed them? I mix them by hand with a spoon. They are soooooooooo good!
Haven’t tried these yet, and being an avid baker for over 40 yrs, it is hard to find a great vanilla cupcake recipe, so hoping this is it. Though the very reason I quit buying bakery cakes, is the added shortening in the frostings…it is just not needed and gross and your body does not like it. So many other non-shortening and powdered sugar frosting recipes out there that are so much better.
Feel free to replace it with additional butter. This is a preference thing.
Jan, I agree. I too have been baking for over 40 years and I too don’t buy cakes or cupcakes from bakeries for that very reason. And I really like my old buttercream frostings from my 1969 Betty Crocker Cookbook. It’s awesome. And no shortening. But a nice whipped cream frosting is nice too.
Hi. I am wondering if the cupcakes (frosting)needs to be refrigerated? Can I frost them the night before a party and keep them out?
Thanks!
If you use half butter and half shortening, as I do, then I leave them at room temperature. If you use all butter, I’d suggest refrigerating.
I always use butter, real butter, not margarine shortening, I’ve never added or used shortening in my frosting, and I always leave mine out and have never had a problem. I’ve done this for over 40 years now.
I don’t have shortening. What can I replace shortening with please
You can just use more butter.
hi Lindsay, i will be trying this recipe tonite. pls let me know tht while mixing the wet ingredients it shud be done wid electric beater or spatula ?
I use my mixer
I was looking for an easy and delicious reciep and I found it, I use almond instead of vanilla and was delicious too. Thank you for sharing !
Hello!
I am going to make these for Valentine’s Day and I was wondering if there are any high altitude adjustments that may need to be made?
I’m not familiar with high altitude baking, so I’m not sure. Sorry!
I am an experienced baker, but I have yet to find the absolute perfect-every-time, moist, vanilla cupcake recipe. I looked at the ingredients in this cupcake recipe and thought, this is it! I measured everything in grams and mls, but they came out so gummy. They also have very little flavour which I thought was strange since they have a full tablespoon of vanilla. Maybe it’s the amount of oil in them. Off I go to search again!
Thank you for this delicious recipe! Tried it tonight and the cupcakes were very soft and moist. Was a hit in our home.
How many days can I keep the cupcakes and what is the best way to store the remaining/left-overs?
Thanks!
Glad you enjoyed them! I’d say they are probably best for 3-4 days. They should be stored in an air tight container. I usually keep them on the counter, but if you choose to use an all butter frosting, they are probably best refrigerated.
Is this batter too thin for a cake pop maker
I haven’t used a cake pop maker so I’m not sure how they work. This is very thin batter though.
So i just made these with my kids and followed the directions, except I substituted soy milk for milk and used some food coloring because my girls wanted pink cupcakes and my boys wanted blue and they came out of the oven looking big and nice and they shrunk! I’ve never had this happen before! I’m sure they’ll taste delicious I’m just trying to figure out why they got smaller!
If the only change you made is the soy milk, that could be the culprit. I wouldn’t think it’d make a huge difference, but haven’t tried it to know for sure. I haven’t had an issue with these shrinking before.
This has happened twice for me ???? They’re delicious and I followed the recipe but can’t figure out what I’m doing wrong! I even bought new baking powder and made sure my ingredients weren’t expired.
I’ve had this happen with a chocolate cupcake recipe a few times. I think it may have to do with overmixing but not positive. I used to use my mixer, and now I do it by hand and haven’t had that problem since.
Made these tonight and so happy with the results!! To be honest I hate creaming butter and sugar to make cupcakes and loved that I was able to mix by hand using just a spatula for this recipe. I was a little worried my batter was too runny but it came out perfectly light and fluffy. Thank you for sharing!
Awesome! So glad you enjoyed them! 🙂
Can you double this recipe with same results?
Yes, that should be fine.
Hello Lindsay… trust you are good? I want to make the fluffy cupcakes tomorrow but was wondering how hot the water should be. Looking forward to your response.
I just get hot water out of the faucet. It doesn’t need to be boiling.
Hi!! Is the icing suppose to be creamy????? Mine is creamy.
I’m not sure what you mean by creamy?
What did you use to mix your icing?