Moist, fluffy classic vanilla cupcakes made with oil instead of butter.
These classic vanilla cupcakes with oil are so soft and moist. They stay moist for days because of the oil. They're the perfect vessel for so many different frostings and fillings!
Cake flour, granulated sugar, baking powder, salt, oil, sour cream, eggs, vanilla extract, and water.
First, mix the cake flour, sugar, baking powder, and salt in a large bowl until evenly combined.
Next, whisk the oil, sour cream, eggs, and vanilla together in a separate bowl into smooth. Then stir in the water.
Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until the dry streaks of flour disappear.
Fill cupcake liners 2/3 full of batter. Bake at 350°F for 18 minutes until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven. After 5 minutes, move to a wire cool rack. Cool completely before frosting.
Pipe the cupcakes with buttercream frosting and enjoy! Want to make this recipe? Check out the full instructions at:
Delicious everyday dessert recipes for the home baker.