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
So good!!!!!!! I used vanilla bean instead of extract only because I didn’t have any in my kitchen when I was craving cupcakes. They came out great!!! My Fiance loved them too!
I loved it everyone did too thank you
I tried this recipe and was skeptical when the batter was so thin after adding the water. Much to my surprise these were the most delicious and moist cupcakes I’ve ever eaten. They did take longer than 15 min to bake – closer to 23 min. They didn’t puff up as far as some cupcakes but they were light and fluffy in the end.
One question, can I use this cupcake recipe for a cake? Would you be kind enough to send or post the recipe?
How do I keep the cupcakes from sticking to the cupcake liner? Have you ever had that happen?
It could be the liners you’re using. I don’t normally have that problem.
Hi Lindsay! This cupcake recipe is amazing!! I’ve made it numerous times and I love how moist the cupcakes are, and when you pair them with frosting they taste even better! Do you think that this recipe would be good to use to make a full sized cake? If it is, what size pan would you recommend?
So glad you enjoy them! You can make it as a cake. I’ve done that in this Berry Mascarpone Cake recipe, if you’d like to check that out.
OK – I am an American living in Bali – I tried this recipe….I have a hard time getting baked goods to rise here….no idea why. I followed to a T – I only had these aluminum cups to use – and I use a toaster style oven. They did not rise at all. The flavor was good but the texture was like banana bread or pound cake….I dont understand why things are different here?? Does baking powder lose its magic if kept in a cabinet in a warm climate? I mean it can be humid here sometimes but NOTHING like Florida hahahaha. Was it the baking in the aluminum cups? my cupcake pan is a 12-er….so it does not fit in my toaster oven….anyway….I will call this a fail but only as they were super dense…flavor was great….but it seems like baking here in Bali is a challenge….any feedback would be welcome!
I can’t speak to all of those factors, but I can tell you that I’ve never baked in a toaster oven and that wouldn’t be my recommendation.
what if i had a pan that was could fit 6 jumbo cupcakes how many times would i have to put it in the oven??
Could we use this same recipe to make a cake
Thanks,
Bella
Yes, I used it as a cake in this Berry Mascarpone Layer Cake, if you’d like to use that for reference.
Hi! My name is Bella and i am an 11 year old girl going into Middle school this year!During quarantine i have developed a VERY fond love of baking and decided to try baking these!I made half of the cupcakes as cupcake cones and the other half as normal cupcakes, and i have to say these were the MOST DELICIOUS cupcakes i have Ever had!I really thought they were were even more delicious in the cupcake cones because it gave them a bit of a crunch!I am so excited because now i have a easy, Delicious moist cupcake on my first try! The only sad part was i made only 12 because i had never done this and i didn’t want it to go to waste if no one liked it! I have to say That was the WORST mistake of my life(other than not discovering this recipe sooner) They were gone in about 2 hours with me eating them all LOL
this gives me hope to DEFINITELY bake these again
Thanks,
Bella
I’m so glad you enjoyed them!
I made these yesterday for the first time and they were a hit. They were just as described and half of them are already gone!
Let me first say that I’m not a great baker, a good cook, but baking is a challenge because one has to follow an exact recipe… well this is such a simple one that even I didn’t have a problem following it. Simple and so so so moist!!!! I cannot stand dry cakes/cupcakes and this was just perfect. I cannot wait to share these yummies with the rest of the family tomorrow when I go to visit!
Just a side note, I used 1 tsp of baking soda instead of baking powder as I didn’t have any on hand
I loved these cupcakes they were easy, fun and great tasting! My family said they were the best cupcakes they’ve ever had and I agree! I will definitely be making this again!
I’m so glad you enjoyed them!
i tried to make these and they did not turn out well. the cupcakes were sticking to the paper and the frosting just plain disgusting. maybe it’s because there was no butter in the cupcakes? or maybe it was the shortening.
Certainly if you don’t care for the shortening, you can replace it with additional butter. As for the cupcakes, and oil based cupcake isn’t for everyone. If you’d like to try a butter based cupcake, I’d recommend this new recipe – https://www.lifeloveandsugar.com/easy-homemade-vanilla-cupcakes-recipe/
I’m a young baker and I’ve been baking for a while now. Even though I’m only 15, I LOVE to bake. During quarantine I’ve baked a lot and I’ve tried a lot of vanilla cake recipes and this one……. it was amazing! I’ve never had a better vanilla cupcake. I’ve tried so many cupcakes and this one was…… THE ONE! The frosting is amazing and it goes great with the cupcake. This recipe is the best. I’m glad I tried it.
I did really good with these cupcakes but these other cupcakes i tried i wasted a lot of ingredients and time it was horrible but these ones are DELICIOUS and awesome i am just gonna stick to these and make these all the time i wanted to try and make something else that would be fun for my little sisters but the funfetti one was WAY too hard for me cause im only 12 and these ones are easy. Do you have any recipes i should look at that would be easy for my cause if you do i would really like that. This one is easy but the other one wasn’t, nothing went right on the other one.
I have made these three times and they were awesome every time. I used coconut milk to make them dairy free and it worked just fine. The first time I followed the recipe other than the coconut milk – delicious vanilla cupcakes.
The second time I subbed the water for fresh squeezed orange juice and added the zest from the oranges – yummy orange cupcakes.
The third time I used lemon extract and lemon juice (about 1/3 c with 2/3 c water), I would have liked to use lemon zest but I ran out. These were very light on lemon flavor but still delicious and moist.
I don’t understand how anyone can say the cupcakes don’t have good flavor. They are so easy to make and taste yummy. They are also fun to add flavors to. It’s easy and predictable. Total win.
I’m so glad you’ve enjoyed them!