Description
These easy homemade vanilla cupcakes are made with oil for a moist, tender crumb and a simple, delicious vanilla flavor. Perfect for any occasion and quick to prepare!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the oil, eggs, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving or frosting.
Notes
- The batter seems thin but don’t panic—it bakes up light and fluffy.
- If you overmix, they get a bit dense, which isn’t the end of the world. Still tasty.
- Don’t rush the cooling. Frosting while warm will cause it to slide off.
- These cupcakes taste best fresh.
- For bakery-style domes, fill liners a tad fuller but not too much.
- If you don’t have a muffin tin, you can use ramekins or bake as a cake in an 8-inch pan. Grease the tin well if you don’t have liners.
- These vanilla cupcakes made with oil can be stored in an airtight container at room temperature for up to three days.
- You can freeze them (without frosting) for later.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg