The light and airy texture of these vanilla cupcakes comes from using oil and water in the batter. And, with just the right amount of sugar, these are not overly sweet. Frosted with custard buttercream, these will be your next favorite cupcakes
Can you have enough cupcake recipes? I think not. Right? So, while I have plenty of cupcake recipes on the blog, I’m always working on how to create new ones. Often, by simply creating a new twist to my old recipes.
Do you know that one ingredient can change the texture, taste, and outcome of a cake or cupcakes? Try it. For example, simply replace white sugar with brown sugar in any of your cake or cupcake recipes and compare that with the original. Often, it’s a completely different result.
About this recipe
This is a recipe I have made the most in my life. And I was surprised recently to realize I had still not shared it on the blog.
It’s not similar to my one-bowl vanilla recipe or vanilla cake recipe. This one has oil and water. And, the oil combined with water makes for a light and airy cupcake.
However, there is one issue with these cupcakes. Because they are very light and airy, one cupcake is usually never enough.
For the frosting, I used my German buttercream, but since it takes a little longer to make, I have provided you with the recipe for custard buttercream, which is my shortcut method for creating something similar to the German or French buttercream.
Of course, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog.
Ingredients and substitutes
- Flour – I use regular all-purpose flour (plain flour, maida) for most of my cakes and cupcakes. Since it is easily available and usually always on hand in most households.
- Canola oil – Any cooking oil will work, as long as it has no flavor. That way, it won’t affect the flavor of the cupcakes. For example, olive oil has a strong olive oil smell, which we definitely don’t want.
- Sugar – I prefer to use white sugar so it won’t alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. But I would not recommend dark brown sugar.
- Eggs – We have only one egg in this batch, so make it a good, large egg.
- Buttermilk – You can make buttermilk at home, in just 5 minutes – here’s how to make homemade buttermilk in 5 mins.
- Hot water – This makes the cake texture lighter, which works perfectly for dessert-style cakes.
Step-by-step instructions
Cupcakes
- Preheat the oven to 160 °C / 325°F. Line a cupcake pan with cupcake liners
- In a bowl, combine flour, baking powder, baking soda, and salt. Set aside
- In the bowl of a stand mixer with the whisk attachment, whip the egg with sugar until light and fluffy,
- Gradually add the oil, followed by the buttermilk, water, and vanilla extract.
- Lastly, add the flour mix (continue to use the whisk attachment) to ensure you have a smooth batter. (don’t overmix)
- Divide the batter between 12 to 15 cupcake liners
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Custard buttercream
- In the bowl of a stand mixer with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and custard powder for a minute until smooth
- Add the powdered sugar one cup at a time. Once all the powdered sugar is in, continue to whip for 2 minutes until light and fluffy.
Assemble
- Transfer the frosting to a piping bag with a star tip or similar. Pipe a generous swirl on each cupcake.
- Enjoy!
Frequently asked questions
There are a few things you can do – I discuss them in this post: how to avoid cupcake liners peeling after baking.
There are a few things you can do to bake similar-sized cupcakes – we discussed that in detail here – How to bake same-sized cupcakes.
Yes, you can substitute some flour for cocoa powder. I also have a recipe for the best chocolate cupcakes, which is also based on this recipe. I highly recommend it.
This recipe works best with eggs. And yet, I also have an eggless vanilla cake recipe that works beautifully for chocolate cupcakes.
This recipe makes just 12 cupcakes, which is not enough for a cake. I have plenty of vanilla-based cake recipes for you to try:
One Bowl Vanilla Cake – Naked Cake
Light and fluffy Vanilla Cake
Vanilla Cream Cake Recipe made with Fresh Cream
Classic White Wedding Cake with IMBC –
White cake recipe with Ermine frosting
Vanilla Kahlua Cake with Kahlua Chocolate Buttercream
Vanilla Cafe Latte Cake with Coffee Buttercream
Best Vanilla Cupcakes
The light and airy texture of these vanilla cupcakes comes from using oil and water in the batter. And, with just the right amount of sugar, these are not overly sweet. Frosted with custard buttercream, these will be your next favorite cupcakes.
Ingredients
- 1 ¼ cup (160 g) All-purpose flour
- ¾ cup (150 g) Sugar
- 1 Egg large
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ¼ cup (60 ml) Buttermilk
- ¼ cup (60 ml) Canola oil
- 1 tsp Vanilla extract
- 2 tbsp Water
- ¼ tsp Salt
- 4 oz (113 g) Butter (1 stick) unsalted, room temperature
- 2 tbsp Custard powder optional
- 2 cups (240 g) powdered sugar
- 1 tbsp Vanilla extract
- 4 tbsp (60 ml) Whipping cream
- ½ tsp Salt
Method
- Preheat the oven to 160 °C / 325°F. Line a cupcake pan with cupcake liners.
- In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the egg with sugar until light and fluffy.
- Gradually add the oil, followed by the buttermilk, water, and vanilla extract.
- Lastly, add the flour mix (continue to use the whisk attachment) to ensure you have a smooth batter. (don't overmix).
- Divide the batter between 12 to 15 cupcake liners.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- In the bowl of a stand mixer with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and custard powder for a minute until smooth
- Add the powdered sugar one cup at a time. Once all the powdered sugar is in, continue to whip for 2 minutes until light and fluffy.
- Transfer the frosting to a piping bag with a star tip or similar. Pipe a generous swirl on each cupcake.
- Enjoy!
Notes
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over-mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking – a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking – no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if you don’t plan to eat them on the same day.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
hi veena in vanilla cupcakes recipe card u mentioned 2tbsp water I want to know if the water should be at room temperature
Hey Seema – room temperature thanks
I’m surprised to find no other questions of what custard powder is? This is not a common term in the USA.
Custard powder is similar to pudding mix it contains thickening starch and vanilla flavoring. The only difference is that custard powder has a tint of egg yellow color which looks like pastry cream when prepared.