Description
These easy vanilla cupcakes with oil are moist, tender, and perfect for any occasion. Made with simple pantry ingredients and oil instead of butter, they deliver a light texture and subtle vanilla flavor. Ready in just 28 minutes, these cupcakes are ideal for quick baking when you want a sweet treat that’s fluffy and delicious.
Ingredients
Dry Ingredients
- ¾ cup granulated sugar (157g)
- 1 ¼ cup all-purpose flour (160g)
- 1 tsp baking powder (4g)
- ¼ tsp baking soda (1 ½ g)
- ½ tsp kosher salt (3g)
Wet Ingredients
- ¾ cup milk (6 oz)
- 1 tbsp vanilla extract (14g)
- ¼ cup vegetable oil (2 oz)
- 1 egg (50g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Add Wet Ingredients: Pour in the milk, vanilla extract, vegetable oil, and crack in the egg. Stir gently to incorporate all ingredients.
- Mix Batter: Mix the batter just until combined, being careful not to overmix which can make the cupcakes dense.
- Fill Cupcake Liners: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting or serving.
Notes
- Do not overfill the cupcake liners to prevent overflow while baking.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- You can substitute milk with any plant-based milk for a dairy-free version.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Use vegetable oil instead of butter for a moister cupcake.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
