Moist Vanilla Cupcakes with Oil
A classic vanilla cupcake is always a hit at any occasion, and these moist vanilla cupcakes with oil stay soft and fluffy for days because they're made with oil instead of butter. They're delicious with any kind of frosting and are super easy to make, coming together in minutes with pantry staple ingredients.
Equipment
- 1 Electric hand mixer or stand mixer for the frosting
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Ingredients
Cupcakes
- 180 grams cake flour
- 200 grams granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 60 grams oil vegetable or canola
- 60 grams sour cream room temperature
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 158 ml water
Frosting
- 170 grams unsalted butter room temperature
- 360 grams powdered sugar
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Cupcakes
- Preheat the oven to 350°F/180°C, line a 12-well cupcake pan with cupcake liners, and set it aside.
- Whisk the cake flour, sugar, baking powder, and salt together in a large mixing bowl until evenly combined.180 grams cake flour, 200 grams granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- Add oil, sour cream, eggs, and vanilla to a separate bowl. Whisk together until smooth and then whisk in water.60 grams oil, 60 grams sour cream, 2 large eggs, 1 tablespoon vanilla extract, 158 ml water
- Pour the wet ingredients into the bowl of dry ingredients. Mix until combined.
- Evenly distribute the cupcake batter between 12 cupcake liners, filling each ⅔ full. Do not overfill.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5-10 minutes. Transfer to a wire rack and cool completely before adding frosting.
Frosting
- Beat softened butter in a large mixing bowl with a hand mixer or stand mixer on medium high speed until smooth and creamy.170 grams unsalted butter
- Gradually add the powdered sugar 1 cup at a time, mixing on low until fully combined. Then mix in the vanilla and salt, beating until light and fluffy.360 grams powdered sugar, 1 ½ teaspoon vanilla extract, ¼ teaspoon salt
- Fit a piping bag with a large tip and fill it with buttercream. Pipe a swirl on each cupcake, decorate with sprinkles if desired, and enjoy!
Video
Notes
Use room temperature dairy ingredients to create an even batter. Take them out of the refrigerator an hour before baking.
Measure the flour in grams with a kitchen scale or by using the spoon and level method.
Storage: Store unfrosted vanilla cupcakes in an airtight container on the counter for up to 2 days. Move to the refrigerator for an additional 3 days after that. Store frosted cupcakes in the refrigerator for up to 5 days.
Freezing: Place unfrosted cupcakes on a baking sheet and freeze for 2 hours or until frozen solid. Transfer to a freezer bag and store in the freezer for up to 3 months. Thaw for 2 hours on the counter or overnight in the refrigerator before serving.
Nutrition
Serving: 1cupcakeCalories: 406kcalCarbohydrates: 58gProtein: 3gFat: 18.5gSaturated Fat: 8.4gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 6.7gTrans Fat: 0.5gCholesterol: 60.7mgSodium: 165.3mgPotassium: 38.2mgFiber: 0.4gSugar: 46.4gVitamin A: 425.1IUVitamin C: 0.05mgCalcium: 45.3mgIron: 0.4mg
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