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
Just made these cupcakes, based on weight measurements as I think cup measures might be slightly different here in Aus. They were so so moist & tasty. Thanks so much!
So glad you enjoyed them!
Cupcakes are delish! We however did get a sticky gummy top but once covered with icing you couldn’t tell.
I think the top came out the way it did because the sugar didn’t mix in all the way.
We had enough batter for 24 cupcakes and the second batch came out less sticky as I continued to stir it.
They are moist and soft
can I make these cupcakes with only egg whites? if I can how many egg whites should I use?
I haven’t tried that, but typically that substitution isn’t ideal. If you’d like to try a cupcake with just egg whites, I’d try this vanilla cupcake.
Hi would it be possible to do this recipe without the milk. My friend can’t have dairy and always misses out on my treats due to this. I’d love for her to be able to try some finally.
Thank you in advance
I would suggest replacing it with a dairy free milk. I wouldn’t just leave it out completely.
I used this cupcake recipe because it had oil instead of butter making it easier to adapt. I used almond milk instead of the milk due to a severe allergy to protein in milk. I left off your frosting. I had to bake them a couple extra minutes probably because of the alterations I made, but they turned out okay, not as good as it would be with dairy of course but the sacrifice had to be made. Good recipe.
Hi Lindsay, would it be alright if I used cake flour instead of all-purpose for this?
I have not tried it with this recipe. Typically I would say that that should be OK, but this recipe gives some people some trouble so I’m honestly not sure.
Hi, Lindsay! I was wondering if I could replace milk for buttermilk in your cupcake recipe? Thanks.
I haven’t tried it, but I would think it’d be fine.
Delicious and easy to make. I used store bought frosting, but the cupcakes were moist even after being in the fridge for a couple days. Thank you 🙂
Lucky you, there were still some left the next couple days LOL mine were gone in 2 hours
I’ve just put my cupcakes in the oven. The batter was very liquid though. I hope they come out good en not be wasting any ingredients. The comments I see here are very different.
Yes, it’s a very thin batter.
Can you pleaseeee tell me what I’m doing wrong- this is my go to vanilla cupcake recipe and I’ve found that every time I bake this it can go two ways. I: Beautiful, light and fluffy! It’s a dream! 2: its stoggy and the air pockets on top seems like they haven’t opened up properly. I have made this recipe so many times because I love it (when it works) but i have no way of telling whether it will work or not until its baked. Please help!
I wish I knew how to help. I know some people have trouble with this recipe and I honestly can’t figure out why. If you’d like to try a recipe that may be a little more reliable for you, I would check out this vanilla cake. It makes beautiful cupcakes. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
I tried this recipe thrice, following the exact recipe but it won’t rise properly all the time, can I add some baking soda and substitute buttermilk?
I haven’t been able to get the bad result that some people experience, so I can’t test it to fix it. But my theory is actually that reducing the baking powder might help.
Made these today for a friends birthday and they are fantastic! I filled them with raspberry filling from your raspberry cake recipe and used the mascarpone frosting from your berry cake. Topped with some crushed pistachio’s. Perfection!
I’m now tempted to try all three of your vanilla cupcake recipes…..
Lisa
I’m so glad you enjoyed them! It certainly would be interesting to see what you think between the three recipes. They are all fairly different.
I followed the recipe to the T, in grams and the cupcakes came out like pancakes (dense and sticky) and are wayyyyyy too sweet! I think the sugar is way off among other things.
Thanks for sharing though
these are my go to for cupcakes. i am making cupcakes for the kids in my sons class for his birthday but one of the kids has a milk allergy. what can i use instead of milk in this recipe
I don’t really work with a lot of substitutes so I’m not sure of the best replacement. There are a good number of dairy free milk‘s out there and I would think they would work fine.
I made these last night with my daughter and I must say they are amazing. Thank you for such a great recipe. It made exactly 24 and they are nice and moist.
I’m so glad you enjoyed them!
I was very scare to make this recipe but… O.M.G. this are delicius, flufy and so moist, thank you so much !!