These homemade vanilla cupcakes are made with oil instead of butter, which results in super moist, fluffy, and light cupcakes that are not dense or dry. They are very vanilla-forward in flavor and take just 5 minutes to prep using mixing bowls. Plus, they're topped with my best vanilla buttercream!
As a professional home baker of 6+ years, I've learned it's very important to have a go-to easy vanilla cupcake recipe and a homemade chocolate cupcake recipe that you love.
Why? Because they are the starting line to so many other cupcake flavors.
My moist lemon cupcakes, cookies and cream oreo cupcakes, and these delicate almond cupcakes have all been created because of these vanilla cupcakes.
Why You'll Love These Cupcakes
- Easy to prep. A stand mixer is not needed in order to make these cupcakes. Just 2 mixing bowls and 5 minutes of prep before you can start baking.
- Moist & fluffy texture. You won't miss using butter in these easy vanilla cupcakes. They're soft and tender without being dry thanks to a combination of oil, yogurt, and milk.
- Best vanilla flavor. I used 2 teaspoons of pure vanilla extract, so the vanilla flavor can really shine through.
- Simple pantry ingredients. There are no fancy ingredients used. Just everyday ingredients you probably already have in your pantry and refrigerator!
Jump to:
Ingredients For The Best Vanilla Cupcakes
- Flour: I used all purpose flour.
- Oil: You can use either vegetable oil or canola.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This helps to create the best texture.
- Vanilla Extract: Be sure to use pure vanilla extract. No imitation. You could also use vanilla bean paste.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Vanilla Cupcakes with Oil
Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 3: Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes.
Step 5: Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.
Step 6: Decorate each cupcake with your favorite frosting. I used my vanilla buttercream frosting.
Buttercream Frosting Flavors For Vanilla Cupcakes
Vanilla offers a blank canvas that can pair with a variety of flavors. Check out these frosting recipes that would compliment the sweet flavor of vanilla.
- Easy Chocolate Frosting: Who doesn't love chocolate and vanilla together?
- Fresh Strawberry Buttercream: I love to pair fresh fruit with a delicate flavor like vanilla. This simple raspberry frosting would go great too!
- Easy Peanut Butter Frosting: The combination of rich peanut butter pairs so well with the delicate flavor of a vanilla cupcake!
- Classic Cream Cheese Frosting: The tanginess of the cream cheese would compliment the sweet vanilla flavor.
Check out all of my easy frosting recipes for even more ideas!
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes will be dense instead of light and fluffy.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just over 3 tablespoons of batter.
- Vanilla: In order to have the best vanilla flavor, be sure to use pure vanilla extract.
Recipe FAQs
Using oil adds moisture to cupcakes and keeps them soft and tender for days, while butter tends to dry them out quicker.
Yes they can. Simply make the cupcakes the night before (or they can be stored at room temperature on the counter for up to 2 days) and then make the frosting the day of. Decorate and serve!
For all of my cupcake recipes, including these vanilla ones, I always use vegetable oil or canola oil because they have a neutral flavor that will not over power the cupcakes. Avoid olive oil unless the recipe specifically calls for it.
📖 Recipe
Homemade Vanilla Cupcakes with Oil
Equipment
- 12-count muffin pan
- Mixing Bowls
Ingredients:
Vanilla Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Vanilla Buttercream
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Vanilla Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Fill each cupcake liner ⅔ of the way full (just a little over 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Vanilla Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Nothing beats the simple and easy! Love these cupcakes and so easy to decorate for any season or holiday!
This recipe is super easy and fast to make! However, I would prefer a sweeter cake so the recipe could use a little more sugar. The cupcakes were slightly dense but that could be a combination of me slightly over mixing the batter and that these are made from all purpose flour and not cake flour. Given the easy prep and prep a solid 4 star rating from me.
I'm so glad you enjoyed them, Nav. 🙂
I made this tonight and tasted a bit chewy. Followed the recipe to the T.
Hi Susie. I'm sorry to hear that your cupcakes turned out chewy. This is one of my most loved cupcake recipes from other home bakers and they have always turned out light and fluffy for me. One reason why your cupcakes might have turned out chewy is from over mixing the batter. Once a cake batter has been overmixed too much of the gluten will have been developed, resulting in dense and chewy cupcakes. Hopefully this helps for next time!
Making these now. Is the batter suppose to be so thin? Fixing to bake them up, crossing my fingers.
Hi Kori. Yes, the batter for my basic vanilla cupcake recipe is supposed to be thin.
5-minute prep?! Sold! These are so versatile...I can dress them up all year long depending on the season and where my mood takes me. You can't beat a good solid cupcake recipe and especially one that's quick to mix up when you're short on time.
I love to bake!!! I will be trying this recipe this wknd!!
OMG my mouth is watering. These look so tasty! I will have to make them this upcoming weekend. 🙂 Thanks for sharing!
You're welcome, Erin! Hope you enjoy! 🙂
They look so fluffy and delicious! I would try this recipe.😊
Thank you so much!!