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
I love this recipe so much! Can it be modified to make chocolate cupcakes? Just add cocoa??
I’m so glad you enjoy them! Here is the chocolate cupcakes version.
Can I use this recipe to make a 9” cake pan round cake? Would it be same oven temp and bake time?
Yes, you can use it to make a cake. It would probably give you two 9 inch layers. Same oven temperature. Time would probably be longer – like 25-30 minutes.
Can i use yougurt instead of water but half the quantity?
I haven’t tried it, so I’m not sure. Maybe!
I had trouble baking them. it took more than 15-17 minutes to bake them entirely
Ovens can definitely very. I hope they worked out well otherwise.
Can I freeze these with the icing? I want to make them ahead for my wedding
I’m not sure I’d recommend it if you want them to stay their best-looking. Technically you can, but it may be hard to store them that way. They need to be well-sealed so they stay freshest, which could mess up the look of the frosting. Just depends on what you want, have time for, etc.
How many cupcakes does this recipe make
24 cupcakes
Love it!!
I’ve found it so hard to find a fluffy and moist recipe that is easy to make. This one did not disappoint!
I changed the recipe a bit.
I only added about 300g of sugar and only 2/3 cup of water to compensate. And used avocado oil instead of vegetable oil.
They turned out so light and fluffy. I can squeeze them and they regain their shape. I love that I modified the sugar because it’s still sweet but not excessive. I got a perfect bake at 15:30-16 mins.
Tip:
Put a little bit of rice underneath each cupcake liner so your bottoms don’t get too crispy.
I’m so glad you enjoyed them!
Great recipe! I love this so much and had no problems. I made this twice with water and without and with water is the best!❤️
I’m so glad you enjoyed them! Thanks for the feedback!
How long can these be stored in the refrigerator for?
They can be stored at room temperature for about 48 hours, then refrigerated for another 2-3 days. Or you can refrigerate them for 3-4 days. I recommend serving them at room temperature. The frosting will be quite firm when cold.
I really love this recipe! I don’t have vegetable oil so I substituted canola oil. My family loves this recipe and asked me to do it 5 or 6 times in the past month! 🙂
Awesome! I’m so glad to hear it’s a hit!
Can I use this recipe as a cake batter recipe
Yes, you can see the instructions for an 8 inch cake in this cake recipe.
I’m not a good baker, and I don’t have a mixer, but I followed this recipe and my cupcakes came out perfectly! I doubled the recipe. The icing is quite sweet, but the cupcake itself isn’t too sweet so they’re perfect together. Tastes better than store bought!
I’m so glad you enjoyed them!
can you use almond milk? Or if you do should you change the ratio of milk/water?
I haven’t tried it, but it should be fine.
Love this recipe . Didn’t use any of the water and the cakes turned out perfect and incredibly light!
Loved the recipe. Didn’t have any problems with it having water in it.
I halfed the recipe. Mixed with a spoon. Was a bit heavy handed with the vanilla but overall they puffed up nicely and were super soft and moist.
We ended up using some stand up cupcake liners on a baking tray which cause me to have to cook them 5 minutes longer
I’m so glad you enjoyed them!
Hi, could I substitute vanilla paste for the extract? If so, how much would I need? Thank you 😊
That should be fine. The same amount should work.
I made them to the exact specifications but they are doughy in the middle. Idk what I did wrong
I think I over filled the cup cake cases, which made the problem worse, as they kind of overflowed rather than puffed up. Only used half the water, and really felt like I needed to because the mix was on the thick side before that.
I wonder if my cup sizes are different? Quite a lot of batter for not much egg, compared to other recipes. And maybe if I’d beaten the egg, given it some real air, that would have helped keep some structure.
Will definitely try these again, the chocolate ones are to die for and have been almost fooled proof for me!
I hope you will try them again. Overflowing can definitely cause cupcakes to fall in the center. And if you’ve made the chocolate ones, then you may see that it’s the same amount of egg and water and pretty much everything. The differences are baking powder instead of baking soda, and more flour in place of no cocoa powder. And I actually reduced the vegetable oil in this vanilla one a bit (the water amount is the same), which means the batter is even thinner for the chocolate ones. This recipe is also doubled, for more cupcakes. I’m always trying to figure out why this recipe gives some people trouble, so feel free to email me with feedback, if you try again. Thanks!