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
Hello I would like to know can I use almond milk instead of regular milk, or will that mess up the cupcakes?
I haven’t personally tried it, but I believe others have commented saying that they have and it worked out well.
These cupcakes are AMAZING!!! So light and fluffy, and just the right amount of sugar. If I could give 10 stars I would!
Delicious!!! 😋😋😋
I’m so glad you enjoyed them!
I just wanted to say that these have become my go to cupcake recipe. I hate working with butter and more often than not people request dairy free. I have made them vanilla, almond, butter flavored, nutmeg and lemon. Today I will be making them whiskey walnut. They have never let me down. I am not a trained professional baker, but I have worked in professional kitchens and am often asked to bake for events. For a non chocolate, this is the best.
I’m so glad to hear that!
Tried this cupcake recipe today, following the measurements and instructions carefully. The cupcakes’ texture was dense and gummy, although the flavor is pleasant enough. I’m not throwing them out as they are adequate to give to the kids as a snack, but I wouldn’t serve them to guests at a party we’re hosting tomorrow because of the funky texture.
Yes I agree, was like a hard goop. Not impressed!
I have the same experience, dense and gummy outcome though i followed exactly the recipe
This was a delicious cupcake recipe. I reduced the sugar by 1/4 cup and used coconut oil. The cupcakes came out light and airy with a beautiful crust. I devoured 3 immediately! Thank you for the recipe!
I’m so glad you enjoyed them!
Hi Lindsay i love this recipe! Wanted to know if I can use this recipe to make a rainbow cake. I live in Nepal, and we don’t get cake flour here, and for some reason my butter based cakes or cupcakes turn out super dry but not this recipe! So wanted to make rainbow cake, and wondering if I could use this recipe 😊
I’m glad you enjoyed the cupcakes! The batter is actually very thin, so it wouldn’t work if you were trying to layer colors in the same pan. If you were doing individual cake layers and coloring those different colors, that would work. If you’re looking for more of the rainbow swirl look though, check out this recipe. https://www.lifeloveandsugar.com/rainbow-swirl-cake/
Hi, I have a quick question on these tasty looking cupcakes. I am making cupcakes that will have a filling. Will these be sturdy enough to hold up to a filling? To be honest I usually use a cake mix and am used to that texture for filled cupcakes. How do these compare to cake mix texture? Ha! I really want to be able to make true homemade cupcakes. 🙂
Yes, you can definitely use a filling. You could also try this recipe and swap out the filling I used for yours.
Hi, what would be a less sweet frosting/icing?
You could try swiss meringue buttercream.
how would you make these diabetic?
I did not like the cupcake recipe at all. The cupcakes are way too sweet and dense. Definitely not light and fluffy.
I made these cupcakes, right to the recipe. They were very dense and heavy. Not much flavor to them considering the amount of vanilla in the recipe. Very oily, I would never make them again.
I wanted to love this recipe as it seemed so easy but sadly they turned out far too sweet and stuck to the cake cases as some other posters found! I followed the recipe in grams as I find it to be more accurate. Hoping I can adjust this in some way to lessen the sugar content
Just tried this recipe for a party I am doing and it is perfect. The icing tutorial was fabulous. So happy I know the recipe will work for my event. And perfect number of cupcakes too, I will only need to do one batch!
I’m so glad to hear that!
I’ve tried these and they are delicious! Made them quite a few times now. Curious how I would change this recipe to be moist chocolate cupcakes instead? 😁
I’m glad you’ve enjoyed them! You can find the chocolate version here.
Thanks for the recipe I was desperate. Some of my family members do not consume dairy and that represents a challenge for me when it comes to baking a vanilla cake or cupcake. I have tried some vanilla dairy free cakes and cupcakes before and they were a little tough and/or they tasted like a pancake. Yours are the best so far. they are moist and they taste like a vanilla cake should. Thanks so much 🙂
Awesome! I’m so glad you enjoyed them!
I baked this cupcake for the first time a few years ago, and my family requests them all the time now. They’re so yummy! I’m making them for my nieces birthday party this upcoming weekend and wanted to try to use some kind of filling in them. I’m still doing a buttercream frosting, because it’s always a hit, but any suggestions for a creamy filling that’s not too tricky to make? I searched through your recipes but was overwhelmed with the options! (It’s a unicorn theme party)
Thanks!