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

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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!

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Frequently asked questions

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