Vanilla Cupcakes with Custard Buttercream
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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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 🙂
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
Hi,can I use melted butter instead of oil?
I have not tested this recipe with oil Reshmi.
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?
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.
What if we do not have baking soda at home is there anything we can do?
Perhaps you may find this information useful. Baking Powder Vs Baking Soda
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?
Thank you, Tayo. Happy you enjoyed these cupcakes. I will be posting some oil-based cakes too soon
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.
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.
You always make everything look so easy so I’ll be trying this recipe. It’s a great idea to use oil instead to speed everything up too.
Thank you, Amanda, I hope you try these.
You have nailed the perfect vanilla cupcake. These are absolute perfection. Thanks so much for sharing!
You are very welcome Angela. So happy you enjoyed this recipe
This is definitely one of those recipes you always want to have in your back pocket whenever you need to make up something! It’s just perfect!
Absolutely, Beth. Must-have recipe on hand for baking emergencies.
The classic vanilla cupcake is always a crowd pleaser! I’m glad you mentioned to make a more than one batch as just one of these fluffy cupcakes will not be enough for my crowd!!
Thanks, Beth. So happy you enjoyed it. Yes, these are addictive.
How pretty are these cupcakes? I started using brown sugar too for baking, and love it. It’s so true that simply changing the sugar can have such a big impact. 🙂
Thanks, Anita. Yes, brown sugar is beautiful in cakes or cupcakes
Hi Veena, my name is Sophia and I tried your recipe. It was nice and delicious but I want to sell them and don’t know how to extend the life line of this cupcake. Any idea plz
Sophia. Cupcakes can be sold and will stay at room temperature for 2 days depending on the frosting you use. They can be frozen if you make them in advance. Also you can simple syrup the cupcakes just like we do with cakes I hope this helps