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.

Moist vaniilla cupcakes topped with buttercream frosting

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.

A moist vanilla cupcake with a bite missing

“Best cupcakes ever!!!! So good they don’t even need frosting!”

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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.

Moist vanilla cupcakes on a serving platter

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.

Whisking together oil, milk, eggs and vanilla.

Combine the dry ingredients in a large bowl. In another bowl, combine the milk, oil, vanilla, and eggs.

Whisking together the wet and dry cupcake ingredients.

Add the wet ingredients to the dry ingredients and mix until well combined.

Whisking together vanilla cupcake batter.

Add the water and mix until well combined. Batter will be very thin.

Vanilla cupcake batter in cupcake liners

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.

Overhead view of a plate of moist vanilla cupcakes

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.

More Vanilla Recipes To Try

Easy Homemade Vanilla Cupcakes Recipe

Perfect Moist and Fluffy Vanilla Cupcakes

Yellow Cupcakes with Chocolate Frosting

Moist Vanilla Layer Cake Recipe

Watch How To Make These

Read Transcript

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.