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
This is my favorite vanilla cupcake recipe! I’ve made it several times now and they’re always a hit. Sometimes we fill them with fresh fruit or add some to the frosting. They also freeze wonderfully, for anyone who wants to bake ahead. Thank you for this one!
Awesome! So glad to hear that!
I used Almond milk instead of milk. and they turned out great.
I tried this recipe, its been the best cupcake ever. Made for my family and they kept asking for more and i also experimented with it for a week without refrigerating it. It was da bomb….love the recipe so much thanks Lindsay mam,love from Nigeria 😍
Awesome! Glad to hear that!
These were great! I even used gluten free flour to accommodate a family member and they were still delicious.
I’m so glad you enjoyed them!
Amazing! The cupcakes are super moist and flavorful. The frosting is going to be my go to recipe for everything- so tasty! The directions were easy to follow and everything turned out perfect!
I’m so glad to hear that! Thanks Holly!
Absolutely in love with this recipe! I love how easy the batter is to work with because it’s so thin. And the texture is just amazing. I’ve had people comment that they remind them of their grandmothers oil cake they had as children.
I’m about to dive in and make 600 mini cupcakes using this recipe for an event! Wish me luck!! Lol
Awesome! I love to hear that! So glad it’s been a hit!
Just made this for the Memorial weekend as I wanted to make cupcakes for our grandchildren and didn’t have any box cake mix on hand. I don’t think that I will ever buy a boxed cake mix again! The grandkids devoured almost all of the cupcakes ! Can’t wait to try your other recipes! Thank you for a great recipe!!!
This recipe does not use butter and lists the amount of salt already.
I had trouble with this recipe, but could be user error. What temp should the water be? It doesn’t seem to specify, or I just missed it, but I noticed in a comment you mention getting hot water from the sink directly.
Thanks!!
Warm water should be fine. I don’t imagine the temperature would cause issues. There are some people who seems to have issues with this recipe and I truly don’t know what the cause is. I’m sorry!
Thanks for the quick comment! I tried it a second time, as others I know rave about this recipe! I used room temp water, milk, and egg. It was definitely moist and delicious, but not fluffy for me. Not sure what I’m doing wrong. Since so many things rave about it I’m sure the issue is on my end.
Thanks again for commenting. Can’t wait to further explore your site.
Hi, Thanks for the recipe, really!! One of the best I tried, I love that I can get creative by replacing the water with something else. Up to now I replaced the water with grated apples, with grated pumpkin and with pureed blueberries. Today I am heading home for a strawberry batch! 🙂
Awesome! So glad you’ve enjoyed them!
Hi I’m just wondering if maybe I did something wrong while mixing, I followed the instructions but my cupcakes don’t seem to come out fluffy they’re coming out really rubbery and dense any ideas what I’m doing wrong?
I had the exact same problem, super rubbery, fed them to my chickens who really liked them. I’m tempted to try this again, I used the last of a can of baking powder and I’m wondering if it maybe was too old.
I tried this recipe yesterday. Instead of cupcakes, I halved the recipe and split the batter between two 6″ round pans and baked them at 350 for 25 mins. They came out great! I loved how easy this recipe was to do. Thank you!
Awesome! So glad to hear that! Thanks Ria!
Can the cupcake batter be made in advance and stored in the fridge for a week until ready to bake?
I’ve never tried. Not sure.
I’ve tries these cupcakes a couple of times and they are one of the best I have had. So easy to make without having to cream butter and sugar as in thetraditional method. Light and fluffy, and keep soft for days – not that there’s many left after a couple of days. I paired them with Swiss meringue buttercream for a bit of extra silkiness. I’ll definitely be making these again. Thanks for the recipe.
So glad you’ve enjoyed them!
do yo think this recipe could be for a cake?
Yes, definitely.
cupcakes came out great but they were a tad too sweet, I would just recommend cutting back on the sugar and using 1 1/2 cups instead of two
To be honest, I was not a fan. The texture was like angel food cake and they stuck to my cupcake liners. 🙁
Hi,
I tried your recipe but it came out not cooked. I don’t know what is wrong with it. Is there any exact time for how long do I need to beat the batter or maybe because I reduce the sugar? Can you help me about this issue, I really want to make this cupcake.
Thanks,
I just mix until well combined. Bake them until a toothpick inserted comes out clean.