Everyone needs a perfectly moist, easy vanilla cupcake recipe in their life. My vanilla cupcakes are super versatile but also simple to make. These cupcakes are oil based so also a little cheaper to make then a butter based cupcake and there’s no mixer required!
While I would typically go for a chocolate cupcake, I still really enjoy vanilla cupcakes, especially with a delicious frosting on top of filling inside. Vanilla cupcakes are a more subtle flavour so you can pretty much pair them with anything! Plus, if you’re making these for a party or event, they’re an easy way to please pretty much everyone without breaking the bank.
My vanilla cupcakes are super moist but still sturdy enough to support lots of frosting. They’re make with oil but I promise they aren’t lacking in flavour at all. These are my go to cupcake recipe as I love just being able to whip something up without a mixer every now and then. And yes, while you’ll likely need the mixer to make frosting, I will honestly just glob a spoonful of Nutella on when I’m lazy or just eat them plain.
What Type of Frosting Should I Use?
Pretty much any frosting will work but my favourite is anything fruity or chocolatey. My chocolate cinnamon cream cheese frosting is absolutely delicious on these.
Filling Options
If you wanted to fill these cupcakes, use the large end of a piping tip to scoop out the centre once they’ve cooled. Then put in your filling of choice and frost over top of the hole you now have.
Fillings that would pair well are any kind of jam or preserves like my spiced cranberry jam if you wanted a more seasonal cupcake or even just a cream like my stabilized whipped cream. A chocolate ganache or melted cookie butter would also be incredible.
How Many Cupcakes Does This Make?
This recipe makes 12 cupcakes but you can easily double the recipe if you want 24 cupcakes.
How to Properly Measure Flour
When it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Don’t overmix your batter! Overmixing leads to a denser cupcake as you’ll start developing the gluten.
- I recommend using natural vanilla extract as this is the main flavour. If you have a more tasty or expensive vanilla extract waiting to be used, here’s your chance to make it shine.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cupcake Recipes
Chocolate Cupcakes
Gingersnap Pumpkin Cupcakes with Marshmallow Frosting
Today’s song is one of the all time greatest songs to sing along with. Here’s Jessie’s Girl by Rick Springfield. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Easy Vanilla Cupcakes
Ingredients
- 1 1/3 cup (160g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (90g) canola oil
- 1/2 cup (115g) whole milk
- 1/4 cup (60g) sour cream
- 1 tbsp vanilla extract
Instructions
- Line or spray 12 muffin tins. Preheat your oven to 350℉.
- In a small mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large mixing bowl, add the eggs and sugar. Whisk for about 30 seconds, until well combined. Add in the oil, milk, sour cream and vanilla extract and whisk for an additional 30 seconds.
- Add the dry mixture into the wet and whisk until just combined. Fill each muffin tin 2/3 full and bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for a couple minutes in the tray and then transfer to a wire rack to completely cool. Once fully cooled store in an airtight container for up to 3 days or frost with whatever frosting you choose and enjoy!
