• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bakecellence
  • Home
  • About
  • cakes
  • cookies
  • muffins
  • Contact
  • Recipes
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » cupcakes » Classic Vanilla Cupcakes with Oil

    Classic Vanilla Cupcakes with Oil

    Published: Mar 17, 2022 · Modified: Jun 24, 2022 by Madeeha Anwar

    50 shares
    • 21
    Jump to Recipe Print Recipe

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

    cupcakes with sprinkles on the top.

    Cupcakes are LOVE

    Cupcakes are love and little pieces of heaven. These single serving desserts are packed with decadent and moist crumb, and way easier to handle as compared to the big pieces of cakes. Also, you do not need any spoon or fork to eat a cupcake. Just peel the cupcake liner and dive right into the little pieces of yummm.

    I am a cupcake lover and I will go to lengths (numerous testing of a recipe) to create a good cupcake recipe. Recently, I shared my Cinnamon Cupcakes with Cream Cheese Frosting, which as the name suggests is packed with one of my favorite flavors - cinnamon.

    Here in Virginia, Spring is literally two days away. We are all set to welcome (what feels like the long-awaited) the season of flowers and blossoms and green leaves and lots of fresh produce (kiwis, cherries, pine apples, apricot, strawberries, herbs, vegetables etc.) For me, Spring always calls for classic bakes and old recipes that are always 'in' and bring joy to the table. One such recipe is Vanilla Cupcakes. I am sure all of us have that one authentic and handy vanilla cupcake recipe, which is close to our heart. Today, I am sharing my Classic Vanilla Cupcake Recipe made with vegetable oil instead of butter.

    Table of Contents
    • Cupcakes are LOVE
    • Oil vs Butter
    • One Bowl Recipe & Handheld Electric Beater
    • Base Recipe & Endless Variations
    • Tips
    • Ingredients Required
    • Step-by-Step Instructions
    • Frequently Asked Questions
    • How to Store
    • Recipe

    Oil vs Butter

    The basic difference between these cupcakes and traditional cupcakes recipe is that I am using vegetable oil instead of using butter. Oil makes the cupcakes moist and tender keeping them fresh way longer than the butter cupcakes. Another reason being oil captures the gases that are released by the leavening agents (baking powder and baking soda) and it also prevents the formation of gluten in the cupcakes, which then results in moist and tender crumb that we love.

    But why do we use butter for cupcakes then? Well, the reason is simple, butter is more delicious and will taste better than the oil cupcakes. But not in this case. You must give these easy vanilla cupcakes a try to understand what I mean.

    vanilla cupcakes on the table with red table spread.

    One Bowl Recipe & Handheld Electric Beater

    Another reason to like this recipe is that all you need to have on hand is few basic ingredients and one large mixing bowl and a spatula and that’s it. Because we are not using butter in the recipe and the batch is small, you do not need to use the stand mixer. Just combine the ingredients as described in the step-by-step instructions and voila – you are all set.

    Base Recipe & Endless Variations

    The beauty of Vanilla is that it can be paired with so many fruits, berries and chocolate and you cannot go wrong with any of the pairing. I would say you keep this vanilla cupcake recipe as a foundation recipe and feel free to build around it with any flavor of your choice. Following are few possible variations with these cupcakes.

    Chocolate Ganache & Chocolate Chips: What can go wrong when you pair these cupcakes with chocolate? The chocolate will perfectly compliment the cupcakes. Use my chocolate ganache recipe to decorate the cupcakes and sprinkle chocolate chips over it.

    Strawberries, Blueberries, Raspberries & Blackberries: Want to pair it with the choice of your berries. Sure, simply alter the buttercream with the choice of your berries and frost the cupcakes accordingly.

    Lemon: If you like tangy lemon-ish flavor, add lemon zest (1 teaspoon) in the batter.

    Orange: Add 1 teaspoon orange zest to give these cupcakes orange flavor.

    Cardamom: This one is my personal favorite as I love cardamom in almost any and every desert. Add 1 teaspoon cardamom powder to the batter to give it a cardamom flavor.

    Sprinkles: Decorate the cupcakes with colorful sprinkles as I did in this recipe.

    See, with only one simple base easy and fluffy vanilla cupcake recipe you can create so many variations.

    single cupcake with butter cream frosting.

    Tips

    Thin Batter: As you can see in the step-by-step instructions pictures below, the batter of these cupcakes is very thin. Do not panic about it. That’s how the batter should be. It will rise properly in the oven.

    Oven Temperature: Make sure that the oven temperature is 350 F. It is important because every oven is different and the internal temperature of the oven can vary largely. To ensure the temperature is 350 F, use an oven thermometer. If the temperature is not set properly, the cupcakes will sink and you will not get the little dome in the center that is desired for the cupcakes.

    cupcake plate with other cupcakes on the backdrop on the table.

    Do Not Open the Oven Door While Baking: I know it can be tempting to open the oven door while the cupcakes are baking. But stop, do not do it. It may result in sinking cupcakes as the oven temperature will go down because of the door opening.
     
    Do Not Overfill the Cupcake Liners:
    You want to make sure that you do no overfill the cupcake liners. I always use an ice-cream scoop to fill the cupcake liners ⅔ to ¾ of the cupcake liners and leave the space on the top. You want to leave the space on the top so that the cupcakes can rise properly.

    Fresh Baking Powder: Make sure the baking powder is not expired, is fresh and working properly. If the baking powder is not fresh, the cupcakes might sink in the middle and not rise properly.

    Ingredients Required

    ingredients list.

    Here are the ingredients you need to make this recipe.

    Vanilla Cupcakes:
    Castor Sugar
    All-Purpose Flour
    Baking powder
    Baking Soda

    Salt
    Vanilla Extract
    Whole Milk
    Vegetable Oil
    Eggs


    Butter Cream Frosting:
    Unsalted butter
    Vanilla extract
    Salt
    Icing Sugar
    Heavy cream or whipping cream

    Ingredients at Room Temperature: Use the ingredients at room temperature for this recipe to have the best cupcakes. Otherwise, the ingredients will not mix in the best way and you will not get the desired results.

    Step-by-Step Instructions

    Step 1: Preheat the oven to 350 F and line the muffin tin with cupcake liners and set aside.

    Step 2 & 3: Take a bowl and add all-purpose flour, salt, baking soda and baking powder. Whisk together and set aside.

    Step 4: Cream the vegetable oil and sugar together.

    cupcake liners in the cupcake or muffin tray.
    Step 1
    dry ingredients of the cupcakes with whisk.
    Step 2
    whisk the dry ingredients together.
    Step 3
    Step 4
    adding the eggs and vanilla to the sugar and oil.
    Step 5
    incorporate the wet ingredients together.
    Step 6
    thin batter of the cupcakes.
    Step 7
    baked cupcakes in the tray.
    Step 8 & 9

    Step 5: Add eggs and vanilla extract and beat again until well incorporated.

    Step 6: Mix until all ingredients are combined well.

    Step 7: Using an ice-cream scoop, fill in the cake liners ⅔ and leave some space form the top to the batter in the liner.

    Step 8: Bake for 18 – 22 minutes. Check at 18 minutes and see if a wooden stick inserted comes out clean without any liquid.

    Step 9: Let the cupcakes cool completely before applying butter cream frosting on it.

    Frequently Asked Questions

    Can I replace butter instead of oil in this recipe?

    I would not recommend so and I would keep the recipe as is to get the best results. But if you do not have oil on hand, replace it with equal amount of butter.

    Can I use olive oil instead of the vegetable oil?

    Do not use olive oil for this recipe because olive oil has a distinctive taste and will give these cupcakes a nuttier and fruity taste and it can overpower other flavors in the recipe. You may also use any other flavorless oil such as canola, corn, sunflower or grape-seed oil.

    Can I freeze the cupcakes?

    Yes, please see the instructions below in the How to Store section.

    Can I use variations in this recipe?

    Yes, you may use this recipe as a foundation recipe and add different flavors. See the section of variations above.

    Can I make these cupcakes without frosting?

    Yes – absolutely. You can enjoy them without frosting on it.

    Why did my cupcakes sink?

    The oven temperature might be slightly different than 350 F that is required for these cupcakes. Ensure the temperature by using an oven thermometer.

    How to Store

    On the Counter: These cupcakes will stay good for up to 4 days in an airtight container. It is best to store the cupcake on the counter than putting them in the fridge because they get dry very quickly in the fridge.

    In the Freezer: To freeze the cupcakes (without frosting), wrap each cupcake with plastic wrap and add a layer of foil. You can stash it in the freezer for up to 2 months.

    Recipe

    cupcakes with sprinkles on the top.

    Classic Vanilla Cupcakes with Oil

    Madeeha Anwar
    These classic vanilla cupcakes with butter cream frosting are moist, fluffy and very easy to bake. They are going to be your new go-to small cakes.
    3.97 from 30 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 1 hr
    Course Cakes
    Cuisine American
    Servings 14 cupcakes
    Calories 273 kcal

    Equipment

    • 1 Muffin Tin (12 muffins)
    • 1 Handheld Electric Mixer

    Ingredients
      

    Vanilla Cupcakes

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

    Butter Cream Frosting

    • ½ cup unsalted butter (113 grams) room temperature
    • 1 ½ teaspoon vanilla extract (7.4 grams)
    • ¼ teaspoon salt (1.42 grams)
    • 2 cups powdered/icing sugar (260 grams)

    Instructions
     

    Vanilla Cupcakes

    • Preheat the oven at 350 F. Set the 12-muffin tin with cup cake liners and set aside.
    • Take a large bowl and cream oil and sugar together. Add in the eggs, milk and vanilla extract and mix for 2 minutes until well-incorporated.
    • Sift in the flour, baking soda, baking powder and salt in the wet ingredients.
    • Using an ice-cream scoop, fill in the cupcake liners about ⅔ to ¾ leaving the space on the top.
    • Place the muffin tray in the middle rack of the oven and bake for 18 - 22 minutes until a wooden skewer inserted in the center comes out clean.

    Butter Cream Frosting

    • Take a large bowl and beat the butter until creamy.
    • Add in the vanilla extract and salt. Beat again.
    • Add the icing sugar and heavy cream and beat until combined well.

    Notes

    Thin Batter: Keep in mind that the batter of these cupcakes will be of thin consistency.
    Oven Temperature: Use an oven thermometer to ensure that your oven is at 350 F. Every oven varies when it comes to temperature and it's always better to monitor the internal temperature of the oven with an oven thermometer.
    Do Not Open the Oven Door While Baking: Do not be tempted to open the oven door while the cupcakes are baking. Turn on the oven light and monitor it without opening the door.
    Do Not Overfill the Cupcake Liners: Fill in the cupcake liners about ⅔ - ¾ leaving the space on the top. Overfilling the cupcakes may result in sinking of the cupcakes. 
    Fresh Baking Powder: It is important to ensure that you are using fresh and not expired baking powder or your cupcakes will sink and will not rise properly. 

    Nutrition

    Nutrition Facts
    Classic Vanilla Cupcakes with Oil
    Amount per Serving
    Calories
    273
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    42
    mg
    14
    %
    Sodium
     
    188
    mg
    8
    %
    Potassium
     
    38
    mg
    1
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    32
    g
    36
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    251
    IU
    5
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword easy vanilla cupcakes, fluffy vanilla cupcake recipe, one bowl vanilla cupcake recipe with oil, vanilla cupcake recipe
    Tried this recipe? Tag @Bakecellenceon Instagram, Facebook, Pinterest or Twitter !

    More cupcakes

    • Cinnamon Cupcakes with Cream Cheese Frosting

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Linda Andrews

      May 22, 2022 at 9:29 pm

      I love baking and cooking i have been baking and cooking since i was 10 years old my mother show me how to cook at a young age I am glad she did.

      Reply
    2. Madeeha Anwar

      June 23, 2022 at 5:10 pm

      Thanks.

      Reply

    Primary Sidebar

    madeeha anwar chaudhry
    Hello and Welcome !!
    I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.
    Welcome to your new stop for authentic and delicious baking recipes.
    More about me →

      • Instagram
      • Pinterest
      • Facebook
      • Twitter
      • Mail

      Fresh Bakes

      • Condensed Milk Brownies
      • Turkish Bread (Ramazan Pidesi)
      • Chocolate Covered Pecans
      • Vegan Blackberry Muffins

      Cakes

      • Southern Pecan Praline Cake
      • Coconut Coffee Cake
      • Peanut Butter Bread
      • Chocolate Sour Cream Pound Cake (Video)

      Footer

      ↑back to top

      About

      • Privacy Policy
      • Disclaimer

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Work with Me
      • Facebook
      • Instagram
      • Twitter
      • Mail
      • YouTube
      • Pinterest

      Bakecellence LLC © 2021 - 2023