Moist Vanilla Cupcakes with Oil
Vanilla cupcake recipe with oil - say hello to the most moist and tender cupcakes you'll ever taste! These beauties are a game-changer: think light-as-air texture, a delicate crumb, and all without a speck of butter. Each bite is like a little cloud of vanilla bliss, topped with a dreamy swirl of frosting. And the best part? The oil makes these cupcakes unbelievably moist, guaranteeing a perfect treat every time.
Equipment
- Kitchen scale
- Electric Mixer
- Measuring Spoons & Cups
- Spatula
- Cupcake Pan
- Cupcake liners
- Wire cooling rack
- Whisk
- Piping Bags and Tips
- Large Bowl
Ingredients
Cupcakes
- 1 1/2 cups Cake Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Sugar
- 1/2 cup Oil
- 1 large Egg room temperature
- 1 tablespoon Vanilla Extract
- 1/2 cup Sour Cream room temperature
- 1/3 cup Milk room temperature
Frosting
- 3/4 cup Butter room temperature
- 2.5 cups Powdered Sugar
- 1/3 cup Cream
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- sprinkles for topping
Instructions
Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 16 cupcake liners.
- In a large mixing bowl, combine the cake flour, baking powder, salt, and sugar.1 1/2 cups Cake Flour, 1 1/2 teaspoons Baking Powder, 1/4 teaspoon Salt, 1 cup Sugar
- Add in the oil, egg, vanilla extract, sour cream, and milk. Mix until just combined, then beat for 1-2 minutes until the batter is smooth and homogenous.1/2 cup Oil, 1 large Egg, 1 tablespoon Vanilla Extract, 1/2 cup Sour Cream, 1/3 cup Milk
- Distribute the batter evenly among the cupcake liners, filling each about ⅔ full (approximately 50g | 1 3/4 oz per cupcake). Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Vanilla Buttercream Frosting
- In a mixer with a paddle attachment, start by beating the softened butter until smooth. Gradually add the powdered sugar, mixing continuously to keep the frosting smooth. Pour in the cream, vanilla extract, and salt. Continue to beat the frosting until it becomes light and fluffy.3/4 cup Butter, 2.5 cups Powdered Sugar, 1/3 cup Cream, 1/2 teaspoon Vanilla Extract, 1/2 teaspoon Salt
- Once the cupcakes are completely cool, top them with the frosting using a small offset spatula or piping bag. Top with sprinkles.sprinkles
Notes
Room Temperature Ingredients: Ensure all ingredients are at room temperature before beginning the recipe for the best results.
Gluten-Free Flour: Swap cake flour with gluten-free all-purpose flour for a gluten-free option.
Room Temperature Storage: Store the vanilla cupcakes in an airtight container at room temperature. They stay fresh for up to 3 days. Refrigerator Tips: If frosted, it's best to store cupcakes in the fridge, especially if using cream cheese or buttercream frosting. Place in an airtight container to prevent them from drying out.
Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Wrap each cupcake individually in plastic wrap, then place in a ziplock bag. Thaw at room temperature or in the refrigerator. When freezing, ensure cupcakes are completely cooled to prevent condensation and soggy cupcakes upon thawing.
Nutrition
Serving: 1cupcakeCalories: 343kcalCarbohydrates: 41gProtein: 2gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 44mgSodium: 227mgPotassium: 41mgFiber: 0.3gSugar: 32gVitamin A: 407IUVitamin C: 0.1mgCalcium: 45mgIron: 0.2mg
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