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
Hi Lindsay! I would love to try this recipe it looks really moist! by the way, do you think if i could make these into tea-infused flavor (e.g. earl grey) , by infusing the milk with tea bags ?
I think that’d be fine. I feel like someone said they tried it and it was great – I’d definitely try it!
I made these cupcakes and they were delicious! Can I make as Bundt cake do you think?
I haven’t ever tried it. I’m not sure if this recipe would work well for that or not.
I used infused milk in recipes all the time, adds great flavour that’s just a little different! I’m sure it would work in this one. Put about a cup of milk in a saucepan, add the leaves from 3 or 4 teabags (or 2 to 3 tsp of loose leaves) to the milk, bring it to the boil. Then turn off the heat, let it cool, strain off the leaves. Add the milk to cake batter or icing. I like using earl grey, chai, vanilla or peppermint tea leaves, but any flavour you fancy would work! Happy baking.
Hi
Can we use butter instead of vegetable oil if so how much
I haven’t tried it, but I don’t think it would bake the same. For a butter based vanilla cupcake, try these.
Bruh. I loved this recipe!! I’ve had a hard time with mimicking the same texture as my chocolate cakes and this is finally it!!😍😍 love how this recipe calls for oil and water, keeps things light moist and not dense. I also like the icing recipe. seems the shortening helps with a more professional look and I did a multiple color with it and it help up nicely. I read a lot of other comments and saw some complaints, but I dont understand the reasons behind them if you executed the recipe correctly. Will be using this recipe for now on! Thank you!!
Hi, please tell me if we can back these off and use them a day or two later in a airtight container? My home bakery in Gauteng South Africa.
I meant to say Bake… excuse me 🙂
You can, but of course they are freshest right after baking. 2-3 days is when they are best.
These cupcakes were awesome! It was my first time making cupcakes with oil and it tasted great. Thanks a lot for the recipe. I’m going to use it more often. 🙂
Is there anything else we can put in frosting instead of shortening?
Sorry if i pronounce something wrong
Just replace it with additional butter.
Can you freeze the cupcakes? I want to bake them days in advance before frosting and serving them for a birthday party.
I haven’t, but I’m sure it’d be ok. Best to defrost in the fridge.
I have tried this recipe and froze a few for just a few days to see if it altered the taste and texture and I thought they still tasted great. Hope this helps.
Hi Lindsay! If I wanted to make this into rainbow cupcakes, when should I add the food colorings? Thanks!:)
I’d probably add it to the wet ingredients and then add additional if needed after combining with the dry.
Hey I was wondering have any of you made this for birthday party for little kids
Hi! I was going to try these for a party, but wondered if they would be okay the next day or better the same day.
Thanks!
They are good for 2-3 days.
Hi Lindsay,
I tried to do your cupcakes. Everything was going smoothly until I took my cupcakes out of the oven. They colapsed…
What may be the reason?
I wanted to make them for my friends wedding which is this weekend 🙁
This happened to me the first time too. Each oven is different so it sounds like you need to cook longer. I took mine out at the mentioned time and they did the same thing!!! But I kept making them until I figured out what was going wrong. Watch the cupcakes in the oven, you will notice that the batter will bubble and pop as it cooks when this stops the cupcakes are done. You will also notice that they are really wet on top when they aren’t done yet. The wetness will subside a little and you won’t see any more bubbles popping. Did the trick and I have made hundreds since then!! Good luck!
Horrible. Where is the flavour? They are just dense and tasteless.
Can u pls upload sm eggless cakes ad cup cakes videos
Hey Lindsay! Can’t wait to try these out. Can i subsitute olive oil instead of the vegetable oil?
I haven’t tried it so I’m not sure.
You most definitely can! I used olive oil, and all organic ingredients. They turned out wonderfully!
How hot should the hot water be? Thanks!
Just hot water out of the faucet is fine.
Hello! Can I safely increase the recipe x3 or x4 for latge batch baking *20 qt mixer. Thank you!
I haven’t tried it to be able to say.
Shouldn’t these have baking soda in them also?
Nope! Some recipes use baking soda and some recipes use baking powder. It really depends on the recipe and the texture you’re looking for.
Hi Lindsay!! so i’m about to try this and wondering if it’s okay to substitute milk for butter milk
I haven’t tried it, so not sure.
Thanks for sharing your recipe, my baby is turning one soon and I was going to order a cake, however during these times I’d rather make it. Can I substitute the sugar with brown sugar?
I have substituted half of it for brown sugar before with good results. See that here – https://www.lifeloveandsugar.com/blueberry-crumble-layer-cake/#tasty-recipes-32261
I did make these with buttermilk instead of plain milk in the cakes. Amazing! Great recipe.
Glad to hear it worked and you enjoyed it! Thanks Elizabeth!
could buttermilk be used?
I haven’t tried it to say.