Go Back
–+ servings
Front view of an easy vanilla cupcake topped with chocolate frosting and sprinkles. More cupcake in the background.

Easy Vanilla Cupcakes

Olivia Daly
Perfectly moist, easy vanilla cupcakes are super versatile but also simple to make. These cupcakes are oil based so there's no mixer required!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Dessert
Servings 12

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!
Keyword Easy Vanilla Cupcakes, Vanilla cupcakes with oil
Tried this recipe?Let us know how it was!