(last updated July 26, 2022)
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Moist cupcakes with a rich vanilla flavor are always a hit at parties and potlucks! This Vanilla Cupcake Recipe With Oil calls for oil instead of butter, making them stay moist for days but still light in texture. Plus, they’re incredibly easy to make and are the perfect base cupcake for your favorite frosting.
As a pastry school graduate, I’ve learned over the years that it is super important to have a good cupcake recipe on hand. In fact, I’ve tested this specific recipe five times (!!) in order to get it perfect.
And although it’s fun to make more involved flavors from scratch like red velvet cupcakes or espresso cupcakes, a moist vanilla cupcake always comes in clutch for any occasion.
These vanilla cupcakes have a special twist in that they are made using oil. Using oil in cupcake batter instead of butter yields a cupcake that stays moist for longer. Oil also slows down gluten development which results in a fluffier cupcake!
Also, since vanilla is a great base cupcake, you can top these with ANY buttercream frosting and they would be delicious. Try strawberry or raspberry buttercream for a berry flavor, zesty lemon buttercream for something summery, or espresso buttercream for a caffeine buzz!
WHY YOU SHOULD MAKE THIS RECIPE
- A good vanilla cupcake recipe is always good to have on hand
- Its super easy to make, you only need one bowl!
- The oil in the recipe makes them moist but still light.
- These decadent cupcakes contain simple ingredients you can find anywhere.
INGREDIENTS NEEDED
- Granulated Sugar – Sweetens the vanilla cupcake batter.
- Flour – All-purpose flour is the main dry ingredient in these cupcakes and gives the cupcakes their structure.
- Baking Soda & Baking Powder – Helps the cupcakes become fluffy by creating air bubbles in the batter.
- Kosher Salt – Helps activate the leavening agents while balancing out the sweet flavors in the mix.
- Milk – Helps thin out the batter while keeping the batter rich and creamy.
- Vanilla Extract – Adds the classic vanilla flavor to the cupcakes.
- Vegetable Oil – This ingredient is what is responsible for the rich moist texture of the cupcake.
- Egg – Adds richness and also helps bind all of the ingredients so they stay together while baking.
How to make moist vanilla cupcakes
- Prepare for baking: Make sure your ingredients are at room temperature. Preheat the oven to 350F. Line a muffin tin with cupcake liners and set it aside.
- Combine the dry ingredients: In a large mixing bowl combine the sugar, all-purpose flour, baking powder, baking soda, and kosher salt. Whisk to combine and evenly distribute the ingredients.
- Add the wet ingredients: To the bowl with the dry ingredients, add the milk, vanilla, vegetable oil, and egg. Mix just until fully combined.
- Assemble the cupcakes: Pour the cupcake batter into the cupcake liners making sure the batter is evenly distributed and that it’s only filled 2/3 full.
- Bake and cool: Bake the cupcakes for 18 minutes or until an inserted toothpick comes out clean. Let them cool completely before adding toppings or frosting.
You can use a stand or hand mixer for this recipe but you don’t have to!
STORING AND FREEZING
Storing: Cupcakes can be left out at room temperature for up to two days. After that, store cupcakes in an airtight container and place them in the refrigerator for up to five days.
Freezing: To freeze; cupcakes should not have any frosting on them or they will turn soggy when thawed. Freeze cupcakes on a baking sheet for two hours. Once they are frozen solid, place them in a ziplock bag and store them in the freezer for up to three months.
When you’re ready to enjoy your cupcakes, remove them from the freezer and let them thaw at room temperature for two hours, or place them in the refrigerator overnight. Frost cupcakes before serving.
How to decorate cupcakes
First you need a good buttercream or frosting recipe. When you are taking out the milk and egg for this recipe, make sure to take out the ingredients for your frosting too so it will be ready to use when the cupcakes are ready to frost.
To frost a cupcake I use a piping bag and decorating tip. My favorite tips to use are the wilton 1m or 2D for a pretty rose swirl.
If you dont have a piping bag you can use a zip top bag although I find them harder to use. You can also slather on the frosting with an offset spatula or spoon!
Top with sprinkles for the fun factor and enjoy!!
TIPS FOR RECIPE SUCCESS
- Always use room temperature ingredients. Cold ingredients don’t allow for an even mixture which can mess up the recipe!
- The proper way to scoop and measure flour is with a kitchen scale. If you don’t have one, spoon the flour into the measuring cup and don’t pack it in. Otherwise you can use too much flour in your recipe altering the texture
- A great way to evenly measure and distribute the cupcake batter into the liners is by using an ice cream scoop.
- If your batter is too dry or too dense, it may mean you used too much flour or have over baked the cupcakes. Use a scale and make sure to watch your cupcakes as they bake as every oven is different.
- When combining the wet and dry ingredients, it’s important to make sure you do not overwork the batter as this will result in tough cupcakes. Mix just until everything is evenly combined and there are no dry streaks.
- Wait until the cupcakes are cool to frost them.
- Do not over bake, and do not over fill. Only fill 2/3 of the way.
Recipe FAQ
Can I bake cupcakes with canola oil? Yes! You can use any vegetable oil you enjoy as long as it’s flavorless such as canola, grapeseed, or sunflower oil.
Can I use a different flavor extract? You can add any flavor extract you want to cupcake batter. Almond, lemon, maple, and coconut flavoring are delicious options.
What is the secret to moist cupcakes? The secret to moist cupcakes is using oil as the fat ingredient instead of butter. Butter can often make baked goods dry, but oil keeps things moist and rich.
Can I make this dairy free? Yes totally! Use soy or almond milk to replace the milk.
Why are my cupcakes sinking? If your cupcakes are sinking in the middleat the 18-minute mark, they are not baked enough. Do not open the oven door! Wait until they rise in the middle to remove them from the oven.
FROSTING OPTIONS
These simple vanilla cupcakes are the perfect vehicle for any frosting you enjoy. Try out some of the fun flavors below!
- Mascarpone Frosting
- Raspberry Buttercream Frosting
- Zesty Lemon Buttercream Frosting
- Caramel Buttercream Frosting
- Strawberry Buttercream Frosting
- Coffee Buttercream Frosting
Easy Vanilla Cupcakes With Oil
Moist and fluffy cupcakes with a rich vanilla flavor are always a hit at parties and potlucks! This Easy Vanilla Cupcake Recipe With Oil calls for oil instead of butter, making them super moist and light!
4.98 from 39 votes
Course: Cupcake
Cuisine: American
Diet: Kosher
Keyword: cupcakes with oil, easy vanilla cupcakes, light and fluffy vanilla cupcake, moist vanila cupcakes
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 12 cupcakes
Calories: 114kcal
Author: Sam Adler
Ingredients
- ¾ cup granulated sugar (157g)
- 1 ¼ cup flour (160g)
- 1 tsp baking powder (4g)
- ¼ tsp baking soda (1 ½ g)
- ½ tsp kosher salt (3g)
- ¾ cup milk (6 oz)
- 1 tbsp vanilla extract (14g)
- ¼ cup vegetable oil (2 oz)
- 1 egg (50g)
Instructions
Preheat the oven to 350F and line a muffin tin with cupcake liners.
In a large mixing bowl combine the ¾ cup sugar, 1 ¼ cup all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.
Next add in the ¾ cup milk, tablespoon of vanilla, 1/4 cup vegetable oil, and 1 egg.
Mix until combined but do not overmix.
Fill each cup ⅔ of the way full. Do not overfill.
Bake 18 minutes.
Remove from oven and let cool completely before frosting.
Notes
- Bring the milk and egg to room temperature before using to ensure it mixes smoothly
- Properly measure your flour. Use a kitchen scale for the most accurate weight, or fluff and spoon your flour into your measuring cup and level it off. Never directly scoop flour with your measuring cup as you will get too much flour and it will alter the recipe.
- Use any buttercream frosting on top!
Try:
Nutrition
Nutrition Facts
Easy Vanilla Cupcakes With Oil
Amount Per Serving (1 cupcake)
Calories 114Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 167mg7%
Potassium 41mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 45IU1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
About Sam Adler
Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.
Reader Interactions
Comments
R says
My mixer had issues and I wanted to make cupcakes for my choosy eater husband so I tried this, he loved them! Really easy and the taste is great.Reply
- Sam Adler says
YAY so happy to hear that! Thank you so much for leaving a comment and 5 star review, appreciate it so much!!
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- Sheryl says
In the recipe with list of ingredients says 1/4 cup vegetable oil and in the exact recipe says 1/2 cup vegetable oil… which is it? I didn’t catch it when I just made them 😞Reply
- Sam Adler says
Ahh thank you Sheryl for catching that! It is 1/4 cup oil, the recipe is updated!
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- Sheryl Etringer says
Thank you Sam.. made these for my 2 yr old granddaughter.. she doesn’t like chocolate like the rest of the family so made these for her. Everyone liked them ❤️
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- Sam Adler says
So happy to hear!! Thanks for making them!!
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- Mehjabeen says
Hi I like the idea u never used creaming method
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- Sam Adler says
Yes! Thanks!
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- Mehjabeen says
Hi can I use this recipe an bake in one springform pan and wats bake time
- Sam Adler says
Hi! I havent baked it in a springform pan but you can definitely try it, I would bake for 30-35 minutes.
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- Twaambo Chiwala says
This is my current quickie cupcake favorite. Lovenit
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- Sam Adler says
Hooray!! I am so happy you love these! Thank you so much for leaving a comment!
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- nadia sophocleous says
great recipe. my granddaughters are extremely picky eaters and usually lick off the icing on their cupcakes. then we throw away the cupcake. they did in fact, lick off the icing and then proceeded to eat the entire cupcake sans icing. huge success!Reply
- Sam Adler says
AHH YAY! Thank you Nadia! Reading this just makes my day, thank you so much for letting me know how much your family enjoyed these. I appreciate your comment and 5 star rating so much!
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- LaTeisha says
I’ve made these multiple times when i only need a dozen cupcakes.. Great Everytime! Thank you!Reply
- Sam Adler says
Thank you LaTeisha!!! So glad you love these! Thank you so much for leaving a 5 star rating and comment!!
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- Tanya says
This is My new go to recipe for quick and easy cupcakes especially when I only need a small amount. Am able to mix in lil things i.e broken cookies, Chocolate chips or a tbsp of instant Flavored pudding and they still come out perfect 🥰Reply
- Sam Adler says
Thank you Tanya!! Sounds like such a great idea to add little mix ins too! So appreciate the 5 star review, made my day!
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- Margaret Walker says
Hi,I haven’t made these yet..can you let me know if liquid ingredients are fluid oz or just oz.
I don’t want to put too much or too little in,thanksReply
- Sam Adler says
The liquid ingredients are always fluid and measured in a liquid measuring cup.
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- Annie says
I LOVE this recipe! So easy to make and follow. I love that you put the amount for each ingredient inside the recipe instructions, makes it so much easier to follow as you don’t need to go back to the list of ingredients every time… This will definitely become my go to recipe for vanilla cupcakes 💗💗Reply
- Sam Adler says
YAYAYAY Thanks Annie! So happy you love this recipe! And YES thank you for noticing about the ingredients, I always found it so annoying to have to scroll back up to the recipe ingredient list for the qty. Your comment made my day, thank you!
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- Amanda says
Hi! Can the recipe be doubled?! Thanks!!
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- Sam Adler says
Yes totally!
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- Amara C says
This is an OUTSTANDING recipe. It is one of the best cupcakes I have made, and I have been baking for 9 years. So soft and fluffy, all I added was some lemon zest and juice for lemon cupcakes.Reply
- Sam Adler says
Thank you Amara!! So glad you love this recipe-I appreciate it so much! The lemon is a fab idea. Thank you so much for leaving this review and your 5 star rating!!
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- Scarlett says
I was just wondering if these would still taste just as great with icing sugar and water icing !! Thanks so much for the recipe I just ran out of butter and needed an amazing go to vanilla cupcake alternative 💗Reply
- Sam Adler says
Hi Scarlett! Im sure they would still taste great with that kind of icing. Thank you so much for making this and leaving a comment and 5 star rating!
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- Brandy Newton says
The BEST and EASIEST cupcake recipe! I’ve already made four double batches of these since I found your recipe a couple weeks ago. It’s so easy to convert this recipe into other flavors too, just by adding in different emulsions, extracts, zest, or freeze-dried fruit. I use King Arthur Gluten Free Measure for Measure flour and it turns out perfect every time. My search is finally over :’)Reply
- Sam Adler says
AHH BRANDY! This just made my day! I am so glad you love this recipe- and so happy to hear they work really well with gluten free flour- thanks for letting me know! I truly appreciate your comment and 5 star rating!!
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- Rubes says
Hi, I was skeptical at first when my batter was watery so I did what bakers do, sacrifice haha! I made two and kept an eye. They puffed up a lot but they were just delicious! I doubled the ingredients but only got 19 instead of 24 even though I poured half in each slot. I made three more batches playing with the baking powder and sugar and I have no complaints! You saved me on butter! Thank you!Reply
- Sam Adler says
So welcome! So glad you liked these! Thanks for the 5 star review Rubes!! <3
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- Daniela says
This recipe turned out fabulous 👌 I have made 5 batches for my son’s birthday and all the kids loved the cupcakes. The greatest thing for me was the fact that it is really easy to make and it is cost effective. Thank you, Sam, for this incredible recipe! Can’t wait to try other recipes of yours!
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- Sam Adler says
Thank you so much Daniela! Happy Birthday to your son, thank you so much for bringing my recipe into your families memories <3
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- Daniela says
Your comment is awaiting moderation.This recipe turned out fabulous 👌 I have made 5 batches for my son’s birthday and all the kids loved the cupcakes. The greatest thing for me was the fact that it is really easy to make and it is cost effective. Thank you, Sam, for this incredible recipe! Can’t wait to try other recipes of yours! ❤️
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- Jam says
This recipe is brilliant, I’ve actually not yet made vanilla flavoured but plan to in future. I substituted the vanilla for fresh orange zest and used the freshly squeezed juice in place of water – made them twice and they were AMAZING 🤩
Is it possible to add cocoa powder to make chocolate flavour? If so how much would you recommend? Ive made your chocolate cupcake recipe before but fancy something lighterReply
- Sam Adler says
Hi! THANK YOU so much for your sweet comment! I am sure the orange smells amazing while baking! For chocolate I am thinking you would add in 1/3 cup of cocoa with an extra 1/4 cup of milk. If you are up to playing around with it you can also try decreasing the flour to 1 cup and adding in 1/4 of cocoa. I would see which gives the results you are looking for. Thank you so much again, happy holidays!!! XO
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