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
Amazing cupcakes and easy to follow recipe!
Can I make this almond flavor instead? If yes, how much extract?
Just swap out the vanilla extract for the Almond.
Amazing recipe, the cake came out nice and moist, not like regular dry cupcakes i’ve made in the past. I didn’t use the frosting recipe because I didn’t have any butter. Would make these again!
Glad you enjoyed them!
Very good ,I also make a chocolate cake with i cup of boiling water ! I made 12 cupcakes and one square cake !
These cupcakes are amazing! So is the frosting! Have you made a cake out of this recipe? I’d love to make a layered round cake but wondering what the cooking time would be. Thanks!
Glad you enjoyed them! I used it as the cake layers in this cake, if you’d like to refer to that. https://www.lifeloveandsugar.com/berry-mascarpone-layer-cake/
Is it possible to half the recipe.
Definitely
Thankyou so much. Yes I tried and it’s a hit.
Thankyou so much. Yes I tried and it’s a hit.
I made some cupcakes for my coworkers and I can say they are a hit! They’re begging me to make more!
They turned our perfectly! Was nervous about the water but ended up using just under a cup and the texture was ideal. Thank you so much!
So glad you enjoyed them!
I love this recipe so much. My only issue is if I make them ahead of time they shrink up significantly. Any suggestions or ways to combat this shrinkage??
Gosh, I haven’t heard of people having that issue so I’m not sure.
This is more of a light sponge cake texture. The icing makes it because it would be pretty bland without. I reduced water by 1/2 cup and still had batter I put in a small individual loaf pan And correct to say it’s easy due to ingredients on hand. I didn’t have any sour cream on hand for a more decadent cake like cupcake.
I made these and they were Devine! I just wanted to know how much cocoa I should add to make them chocolate cupcakes and if that would take away from them being so most?
Glad you enjoyed them! I’d recommend these chocolate cupcakes for a similar type chocolate cupcake.
Do you think water would be good to replace milk in a pinch??
Considering there’s already water in the cupcakes, I don’t think so. You need some fat from the milk to add to the texture of the cupcakes. You could try sour cream.
I think the water is to much, the recipe doesn’t work for me 🙁
The finished cupcakes barely rise up and were mushy even though i followed the recipe exactly.
Unfortunately I think the batter felt too runny, I left out maybe a tablespoon or two of water but my cupcakes were still watery once the timer was up. I tried to set them back in at a lower temperature, but some of the tops still ended up browning in a way I didn’t like and still the middle never fully cooked.
I don’t know if it is because I left out a pinch of water or if my oven is just drastically different than the authors.. but this recipe did not work for me.
So you can leave out the cup of water entirely? How would I know ahead of time if it should be left out? Would it make the cupcakes dry? Thanks!
Unfortunately it’s hard for me to say, since I honestly don’t even know why some people have problems and some don’t. I’m very sorry. I’d remove the recipe altogether, but so many people love them. So instead there are notes all over the place about it. The best I can say is maybe try cutting it in half and testing it one way first to see.
Instead of using milk, I was out so what are your thoughts on 1 cup of buttermilk instead??? Fixing to bake these and I’m sure that using the veg. oil really makes these very moist. Can’t wait to try them, even though I’m a chocaholic…
I would think buttermilk should be fine.
Did the buttermilk work for you? I plan on trying it today.