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 I do a combination of the veg oil and melted butter? Maybe half cup of each because I want to double the recipe for a layer cake and I am assuming the all oil mix won’t give me stability
I haven’t tried it, but I do think it would likely affect the outcome. I did make it as a layer cake in this cake and didn’t have issues with stability.
Tried this cupcake recipe yesterday. I’m new to baking and I was skeptical about the sour cream but omg it was the best vanilla cupcake recipe I’ve tried so far! I loved it! My kids loved it!!! I filled it will homemade strawberry jam. And topped it with whipped cream frosting!
The cupcakes are cooling at the moment and i say everything is as what was stated about the recipe. This is my first take on vanilla cupcake as everytime i try a cake version, i always get that eggy taste that i dont like. Until this one. My niece easily gobbled down 2 cupcakes simultaneously and keeps on saying it was so good so i will take her word for it. Found my go to vanilla cupcake recipe finally. Thanks a lot for sharing.
Glad to hear you’re enjoying them! Thanks Leila!
Lindsay, I found your blog last winter and have now made two different vanilla cupcake recipes, your AMAZING Boston cream pie cupcakes, and your chocolate chip cookie cake multiple times. All have been to die for. I felt the need to comment after reading some of the negative comments here. I’m even at high altitude (6300 ft) and these have turned out perfectly every time I make them. Moist and fluffy and heavenly! Thank you for the perfect vanilla cupcake recipe!
I’m so glad to hear you’ve enjoyed everything Jess! Thank you!
Hi Lindsey,, if I’m gonna put some cream cheese in the mixture, which one I’m supposed to add less in it !! Greetings from Annie in Curacao
Are you adding cream cheese to the frosting to make cream cheese frosting? If so, here’s a recipe for that.
Hello lindsay, i tried this recipe and it turned out wonderful they’re soo light and fluffy. The only problem is they stick to the cupcake liners, almost half of the cupcake ends up stuck to the liner. How do i fix that?
Hmmm, maybe it could have to do with the liners?
I’ve tried 3 different liners but they still come out stuck to the liners ????????
Okay… I made these with my friend and we were underwhelmed. The frosting was OK, but the batter tasted like bland pancakes. just warning people out there who are looking for a solid vanilla cupcake recipe.
Yes, I had bad experience also.. reminded me of gooey pancakes.. I’m assuming people who had luck with the recipe used the gram measurements instead of cups?? I definitely don’t think it came out well
This was my first recipe from your blog, and they were a bust for me. The crumb was very dense, as in a pound cake and some (not all…very strange) of the tops rose unevenly, with wonky bumps on the surface. I covered them with frosting, and served for my function anyway…guests did eat them and they were beautiful. Also, bake time was longer for me…22-24 minutes but that could be because I only got 18 (not 24) cupcakes out of this…I used some fun cupcake liners from Home Goods. My daughter (who introduced me to your blog) has made some of your recipes with great success, and has this one on her “to try” list. I’m looking forward to seeing her results! BTW…love your blog and your photography…I look forward to exploring it further!
I just made these (two nights in a row now), and the flavor is great, but they are super dense. I followed the recipe step by step (the second time) and they have come out the same. It’s almost as thick as cornbread. Is that the way they should be? Is there a way to make them more light and fluffy?
No, I would not say that they are dense at all. Certainly not like cornbread. It’s hard to say what is happening from a distance.
I’m disappointed, mine came out doughy.
I made one batch but they sunk and didnt turn out the way I expected. I beat the wet ingredients very well and then added the dry ingredients and beat it again. I guess that was what went wrong.
Trying them out again today.
Could u pls tell me the exact temperature of the hot water.
These really don’t need to be mixed a lot. Just until things come together. It’s a pretty simple mixing process. Also, I recently played around with the water, and it’s really fine at any temperature. Doesn’t have to be hot.
Hi! I’m from the Philippines and I’m very new to baking … I have no clue what to do at all! lol.. Still, I bought some ingredients and utensils and stuff and decided to try your recipe tonight at home. Because I couldn’t afford an oven for now, I bought this cute cupcake maker and I need your help! I don’t know where I went wrong with the recipe but I followed the measurements and directions but still the cupcake didn’t turn out well. It tasted good but the problem was that it was wet inside even after baking it for 15-17 minutes. The batter was thick too and not as runny as yours in the video. Should I add more hot water to the batter? The cupcakes also didn’t rise as high as the ones you made.
I’m not sure – I’m not familiar with the cupcake maker and that could have something to do with it. If the water was thicker than it looked in the video, are you sure something didn’t get missed?
Hello Lindsay, I just wanted to tell you I made these for my class and they were a major hit! Thank you so much for your amazing recipe 🙂
So glad you enjoyed them!
can these be made without an electric mixer?
Yes, they are quite easy to mix.
I had a hard time determining when the cupcakes were done. They didn’t brown at all and i left them in for 20 min or more. Still not sure they’re done properly. Any suggestions/
They shouldn’t be brown on top. To test them, insert a toothpick into the center and if it comes out with just a few crumbs on it, they’re done.
I must have done something wrong – maybe too much liquid because they never got “done”. I’ve never thrown anything away that I baked, but these all went in the garbage.
I’ve used less water (about 180 ml) because it seemed as too much and baked them for 20-25 minutes. I’d also use less sugar than the recipe calls for because they were too sweet for my taste.
I have tried to bake these cupcakes twice and each time they are too wet and dense. What am I doing wrong? The tops are moist and soft (lovely). the height is very nice, but the inside is too wet.