CLASSIC VANILLA CUPCAKES WITH OIL

These classic vanilla cupcakes with buttercream frosting are moist, fluffy, and very easy to bake. These are your new go-to small cakes.

CUPCAKES ARE LOVE

Cupcakes are little pieces of heaven. These single-serving desserts are packed with a decadent, moist crumb and are way easier to handle than full-sized cakes. No forks or plates—just peel the cupcake liner and enjoy!

I love cupcakes and test recipes extensively to get them just right. My Cinnamon Cupcakes with Cream Cheese Frosting are packed with warm cinnamon flavor, and today, I’m sharing another favorite—Classic Vanilla Cupcakes with Oil.

OIL VS. BUTTER

This recipe swaps vegetable oil for butter, making the cupcakes moist, tender, and longer-lasting than traditional butter-based cupcakes. Oil helps trap the gases released by baking powder and baking soda, ensuring a soft, delicate crumb.

So why use butter at all? Butter adds more flavor. But in this case, oil-based vanilla cupcakes stay just as delicious and fluffy—give them a try!

ONE-BOWL RECIPE & HANDHELD ELECTRIC BEATER

This is a one-bowl recipe that only requires basic ingredients, a large mixing bowl, and a spatula—no stand mixer needed!

BASE RECIPE & ENDLESS VARIATIONS

Vanilla cupcakes are the perfect foundation for different flavors. Try these variations:

• Chocolate Ganache & Chocolate Chips – Top with chocolate ganache and sprinkle chocolate chips.
• Berries – Frost with berry-flavored buttercream.
• Lemon or Orange – Add 1 tsp lemon or orange zest for a citrusy twist.
• Cardamom – My favorite—1 tsp cardamom powder for a warm spice flavor.
• Sprinkles – Decorate with colorful sprinkles for a fun look.

TIPS

• Thin Batter: The batter will be thin—this is normal! It will rise properly in the oven.
• Oven Temperature: Ensure the oven is 350°F using an oven thermometer. Incorrect temperatures may cause sinking.
• Do Not Open the Oven Door: Resist the urge! A sudden drop in temperature can cause sinking.
• Do Not Overfill Cupcake Liners: Fill only ⅔ - ¾ full to prevent overflow.
• Use Fresh Baking Powder: Expired baking powder can cause cupcakes to sink.

INGREDIENTS

Vanilla Cupcakes

• 1 ¼ cup all-purpose flour (150g)
• 1 cup castor sugar (200g)
• 1 tsp baking powder (4g)
• ¼ tsp baking soda (1.25g)
• ½ tsp salt (2.9g)
• 1 tbsp vanilla extract (13g/ml), room temp
• ½ cup full-fat milk (100g/ml), room temp
• ¼ cup vegetable oil (54g/ml)
• 2 eggs (50-55g each), room temp

Buttercream Frosting

• ½ cup unsalted butter (113g), room temp
• 1 ½ tsp vanilla extract (7.4g)
• ¼ tsp salt (1.42g)
• 2 cups powdered sugar (260g)
• 2 tbsp heavy cream or whipping cream (30g)

STEP-BY-STEP INSTRUCTIONS

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk flour, salt, baking soda, and baking powder in a bowl.
3. Cream vegetable oil and sugar together in a large bowl.
4. Add eggs and vanilla extract and beat until well incorporated.
5. Mix dry ingredients into wet ingredients.
6. Scoop batter into cupcake liners, filling ⅔ full.
7. Bake for 18-22 minutes until a toothpick comes out clean.
8. Cool completely before frosting.

BUTTERCREAM FROSTING

1. Beat butter until creamy.
2. Add vanilla extract and salt, then mix.
3. Gradually add powdered sugar while mixing.
4. Add heavy cream and beat until smooth and fluffy.

FAQ

Can I use butter instead of oil?
I don’t recommend it—oil keeps these cupcakes moist and soft.

Can I use olive oil?
No, olive oil has a strong flavor that can overpower the vanilla. Use neutral oils like canola, sunflower, or grapeseed.

Can I freeze the cupcakes?
Yes! Wrap each unfrosted cupcake in plastic wrap and store in an airtight container for up to 2 months.

Do I have to use frosting?
No, these cupcakes taste great even without frosting.

Why did my cupcakes sink?
Likely due to incorrect oven temperature—use an oven thermometer to ensure it's 350°F.

HOW TO STORE

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigeration: Not recommended—cupcakes dry out in the fridge.
• Freezing: Wrap each unfrosted cupcake in plastic wrap, then foil. Freeze for up to 2 months.

SUMMARY

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr
Course: Cakes
Cuisine: American
Servings: 14 cupcakes
Calories: 273 kcal

INSTRUCTIONS

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. Cream oil and sugar together. Add eggs, milk, and vanilla extract. Mix for 2 minutes.
3. Sift dry ingredients (flour, baking soda, baking powder, salt) into the wet ingredients.
4. Scoop batter into cupcake liners, filling ⅔ full.
5. Bake for 18-22 minutes or until a toothpick comes out clean.
6. Cool completely before frosting.

Buttercream Frosting

1. Beat butter until creamy.
2. Add vanilla extract and salt, then mix.
3. Gradually add powdered sugar while mixing.
4. Add heavy cream and beat until smooth.

NOTES

• Thin Batter: The batter is supposed to be thin—don’t worry!
• Oven Temperature: Ensure it’s 350°F with an oven thermometer.
• Do Not Open the Oven Door: Prevents sinking.
• Do Not Overfill Liners: Overfilling may cause sinking.
• Fresh Baking Powder: Expired baking powder can ruin the cupcakes.

NUTRITION FACTS

Calories: 273
Fat: 12g
Carbohydrates: 41g
Sugar: 32g
Protein: 2g