The light and airy texture for 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
Table of Content
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 of 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 for brown sugar in any of your cake or cupcake recipe and compare that with the original. Often, it's a completely different result.
About this recipe
This recipe is one I have made the most in my life. And, I was surprised recently when I realized 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 given you the recipe for custard buttercream which is my cheat's method to make 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 and it takes just five 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 at 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 it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size 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
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Printable Recipe
Best Vanilla Cupcakes
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cupcakes
- 1 ¼ cup (160 g) All-purpose flour
- ¾ cup (150 g) Sugar
- 1 Egg (large)
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ¼ cup (60 ml) Buttermilk
- ¼ cup (60 ml) Canola oil
- 1 teaspoon Vanilla extract
- 2 tablespoon Water
- ¼ teaspoon Salt
Custard Buttercream
- 4 oz (113 g) Butter ((1 stick) unsalted, room temperature)
- 2 tablespoon Custard powder (optional)
- 2 cups (240 g) powdered sugar
- 1 tablespoon Vanilla extract
- 4 tablespoon (60 ml) Whipping cream
- ½ teaspoon Salt
Instructions
Cupcakes
- Preheat the oven at 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!
Recipe Notes & Tips
- 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.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Alina
Hello. This recipe looks amazing. I was just wondering, I'd like to use only egg white, so that it is not yellow. How would the measurements of other ingredients change? Thanks 🙂
Veena Azmanov
Alina, instead of using 1 large egg, use 2 egg whites. Reduce the buttermilk by half and keep everything else the same. Let me know how it goes
Reshmi
Hi,can I use melted butter instead of oil?
Veena Azmanov
I have not tested this recipe with oil Reshmi.
Brittany
In the explanation of the recipe you say to use 2 large eggs, but on the recipe card it says only 1 egg. So how many eggs should I use?
Veena Azmanov
Sorry Brittany. Please always follow the recipe card. I had a double recipe first then chose to reduce it but forgot to change the note. Thanks Just fixed it.
Anonymous
What if we do not have baking soda at home is there anything we can do?
Veena Azmanov
Perhaps you may find this information useful. Baking Powder Vs Baking Soda
Tayo
Hi, I'm hailing from nigeria...I just made this cupcakes and they were dope and moist...I love it,thou I used 145g of sugar because mom said it shouldn't be too sweet...
Please can I get Oil base vanilla cake recipe too please?
Veena Azmanov
Thank you, Tayo. Happy you enjoyed these cupcakes. I will be posting some oil-based cakes too soon
Vinaya
Hi, I made these cupcakes just now and the texture is amazing. But the cupcakes are pale yellow in color and I felt it had to bake 2 more minutes more than mentioned time to get that perfectly cooked cupcakes. Also it smells of egg and not sure why. Any idea why does it smell of egg? I actually whisked the batter with a hand whisk manually. Could that be the reason. I have to bake 150 cupcakes for an event and need your suggestion.
Veena Azmanov
Hey Vinaya.
Baking is a suggestion. Every oven works differently so a few minutes more or less is fine as long as a skewer inserted in the center comes clean.
Not sure why your eggs have a strong smell. If possible use fresh eggs, usually old eggs can have an eggy smell. Add a splash of vanilla in the eggs and give them a good mix before you add them to the batter. You can even add rose extract as it has a nice strong flavor.
The color of the cupcake is from the egg yolks of course so if the yolks have a strong color so will the batter.
I hope this helps.