Description
Light, tender, and quick-to-make vanilla cupcakes, perfect for any occasion.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (180 ml) milk, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 tbsp milk
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine the oil, milk, eggs, and vanilla in a separate bowl and whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake in the preheated oven for 18–20 minutes, checking for doneness with a toothpick.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Beat the butter until smooth, then gradually add powdered sugar, alternating with milk, beating until light and fluffy.
- Add vanilla and a pinch of salt to the buttercream. Frost the cooled cupcakes as desired.
Notes
Using room-temperature eggs and milk helps achieve a more uniform texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American