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
Can you use cake flour instead of all purpose?
I haven’t tried it in these, but it might be ok.
I used cake flour. It was good.
I have tried so many vanilla cupcake recipes looking for the perfectly moist cupcake. THIS IS THE ONE!!!! Thank you. It’s absolutely delicious.
I’m in Australia and gave thses a try, just by looking at the ingredients you wouldn’t think these would work out. I gave it a go and made it exactly as you did in the video, with the same ice cream scoop and everything. It only yielded 19 cupcakes and they smelt horrible as they were baking and came out rubbery and weirdly dome shaped. I have no idea why half the people on here have no issues and half the others failed. So weird. Maybe its a regional thing.
I’m sorry they didn’t turn out for you. I honestly have no idea why either. I tried to play with them the other day to see if I could recreate the problems people have and I still can’t. I honestly don’t know.
I did this recipe the exact same and when I bit into it it just tasted like cornbread. Just plain cornbread. I didn’t use cornflour or anything and it just tastes like cornbread completely
Your cupcakes look absolutely perfect! I’m trying to make about twice of your measurements.. 36 pieces of small sized cupcakes and 7-10 pieces of large sized cupcakes. Can you help me with the right measurements please?
I’m not sure. I’m sorry.
I am 12 and love baking so I decided to try something new! I was suspicious because of the amount of sugar but I tried them and they were incredible! the texture was cloudlike and they were not two sweet at all! I made smaller cupcakes and they had nice color and lookes so cute! They were not too sweet at all and I will share and definentely make again.
What is shortening? Sorry i am from south africa.😄
It’s a butter replacement. Just replace it with additional butter.
Hi, the water is it hot or normal cold water? Thank you
Either way should be fine.
This is my go to vanilla cupcake and cake recipe! It’s fantastic! I’ve used it for round cakes before, but now I need to make a sheet cake in an 11×15 pan. Would this amount work or should I adjust the rector amount? If so, by how much do you think?
I think it should be fine as is. So glad you’ve enjoyed it!
I’m from Zimbabwe, I tried the recipe yesterday and it turned out pretty well, they taste amazing!!! Totally loved them.
Thank you😊😊
Can I change the color of the frosting without changing the recipe?
Yes, just add gel icing color.
Came across this recipe and wanted to give it a try. Read the reviews. There is good ones and bad ones. I tried it anyway for my staff for Valentines Day. They loved them!! Not quite sure what the others were doing wrong but this recipe is a keeper! The frosting too! I added a pinch of salt to the frosting is the only thing I did different.
This was probably the best cupcakes I have ever made. Even though i kinda doubted it while making it they come out amazing the only thing i changed was i used only 3 cups of powdered sugar for the frosting and added coloring to it for valentines day. I seriously do not understand how some people are messing this up! it was a super easy recipe and only took me about an hour (no including decorating the cupcakes, just making and baking them and the frosting). These were amazing. I’ll be using this recipe in the future for all my vanilla cupcakes. Thanks so much for the delicious cupcakes. Also for the person that commented that they will be sharing this with their Tiktok followers. First of all. you don’t need to be writing hate comments like that because that could really hurt Lindsay’s feelings writing something like that and second of all it was obviously user error because they came out absolutely perfect for me.
I am very disappointed in these cupcakes! They were disgusting! The consistency was like cookie dough! I followed every single instruction that it said! But no it was gross! This is definitely the worst cupcake I’ve ever had! I will be telling my friends to never use this website again! It said that it was supposed to be really runny and it was but I put it in the oven and what do you know it’s gross! I will also be telling me 216 followers on TikTok.
I have been losing my mind trying to make the perfect batter for cupcakes and cake. and I was starting to feel like it will never happen! somehow I came across your site and thought it won’t hurt. THEY CAME OUT PERFECT!!!!!!! This has really made my month! Thank you so much for sharing!! So easy! I just want to get to the part where I can decorate them. it was so easy! I’ve tried so many recipes that say they are the best and very far from it! Your my hero. You turned my frown upside down!
So glad to hear that!
I am so excited to finally find the best vanilla cupcake recipe! I have been baking a different recipe each day for a whole week. Some tasted good but was dry and crumbly. Others were too dense and not as good of a texture once in the fridge. Your recipe is super duper quick and easy and the flavor is so delicious and incredibly soft. I just tried it out of the fridge and it was amazing. To those who are trying the recipe, keep in mind it is super runny, you might think something is wrong but trust me, they rise perfectly and are soo moist and delicious.
So glad to hear that!