Lighter-than-air moist vanilla cupcakes are the perfect treat to bake for birthday parties, potlucks, picnics, or as a sweet nibble in a packed lunch. This recipe is easier to make than your classic white cupcake because it's made without shortening, which gives the cupcakes a fluffier texture. The secret to these ultra-moist, tender cupcakes is that the recipe calls for oil instead of butter. Using whole eggs and milk also helps keep the cupcakes lovely and soft. For delicious vanilla cupcakes that won't dry out as easily as your standard cupcakes made with butter, this is the only recipe you'll ever need.
It's incredibly easy to make a batch of moist vanilla cupcakes. All you need is a few pantry staples and about half an hour. Preheat your oven and line a muffin tin with cupcake liners. Whisk the dry ingredients in a large bowl and set aside. Combine the wet ingredients in a second bowl, then gradually beat in the flour mixture to form the batter. If your batter looks thin, don't worry. It should be.
Next, pour the batter into the cupcake liners, filling them about halfway. Bake the cupcakes for 15 to 17 minutes, then take them out of the oven to cool. While they're cooling, beat the butter and sugar together. Add in the vanilla and milk and continue beating until smooth. Scoop the frosting into a piping bag and once the cupcakes are completely cool, go ahead and decorate them.
When it comes to decorating cupcakes, nothing beats homemade buttercream frosting. The beauty of it is that it's so simple to make. This recipe uses vanilla buttercream but you can add different flavorings to jazz up your cupcakes. Chocolate frosting is always popular, but lemon, orange, cherry, coconut are wonderful, too. There are dozens of different flavors you can use, so get creative!
– Don't forget to scrape down your mixing bowls as needed to incorporate all the ingredients.
– This cupcake recipe uses oil but if you prefer the rich, buttery flavor of a classic cupcake, you can use butter instead.
– Don't overbake your cupcakes. This can cause them to dry out. If your cupcakes are dry, you may have added too much flour. Be sure to measure your ingredients precisely before you get started.
– Planning a party? You can make vanilla cupcakes up to a day in advance.
– If you love the taste of these easy moist vanilla cupcakes, the batter can be used to make a decadent vanilla cake.
– For more eye-catching cupcakes, garnish them with sprinkles, edible glitter, or fresh fruit.
The best way to store cupcakes is before frosting them. Put them in an airtight container and keep them at room temperature for up to 3 days. Refrigerating them may extend their shelf life but will dry them out. If you've already frosted your cupcakes, store them in a deep container (so you don't squish the buttercream) in the fridge for 4 to 5 days.
Preheat your oven to 350°F. Place liners in a muffin pan.
In a large bowl, combine flour, sugar, baking powder, and salt, then set to the side.
In a second bowl, whisk milk, oil, vanilla, and eggs together.
Pour the wet ingredients into the dry and mix until combined.
Set the mixer to low and add in the water, beating the mixture until well-combined.
Pour the batter into the liners, filling them halfway.
Bake for 15 to 17 minutes.
Remove the cupcakes from the oven and let them cool for 2 minutes in the pan.
Remove them to cool completely on a wire rack.
While the cupcakes are cooling, beat the butter and powdered sugar until a smooth mixture forms. Add in the vanilla extract and 1 tablespoon of milk, mixing until smooth. Beat in the remaining sugar and milk.
Transfer to a piping bag and decorate the cupcakes with frosting.