Vanilla cupcake recipe with oil that gives you fluffy, moist cupcakes without butter, perfect for quick homemade treats with simple pantry ingredients.
These vanilla cupcakes with oil bake up light and moist every time, a simple butter-free recipe I use when I want reliable homemade cupcakes without extra steps.
Made with oil instead of butter, this vanilla cupcake recipe gives a soft crumb that stays fluffy even after chilling, perfect for everyday baking and easy frosting options.
Why you'll love this recipe
- No butter needed: Great when you only have oil on hand but still want real vanilla cupcakes.
- Moist and fluffy texture: Oil and buttermilk keep the crumb soft, even the next day.
- Versatile base: Works for regular cupcakes, small batch cupcakes, mini cupcakes, and many frosting flavors.
Ingredients Notes
- Oil: Use neutral vegetable oil like sunflower oil, grape seed oil, or neutral coconut oil.
- Sugar: Use extra fine granulated sugar.
- Eggs: At room temperature (important).
- Milk: Preferably use buttermilk; see recipe notes for substitutions.
- Flour: Cake flour or all-purpose flour.
- Baking powder: Be mindful of the quantity and check its expiration date.
- Vanilla and salt: Pure vanilla extract or vanilla bean paste and fine table salt.
Tips for this recipe
- Room-temperature ingredients: Use eggs and buttermilk at room temperature for a smooth batter.
- Mix gently: Once the flour is added, mix just until combined to keep the crumb light.
- Fill correctly: Fill cupcake liners no more than ⅔ full to avoid overflowing.
- Check doneness: The cupcakes are ready when a toothpick comes out clean or with a few moist crumbs.
- Cool before frosting: Let the cupcakes cool completely so the frosting holds properly.
How to make vanilla cupcakes with oil
Mix the vegetable oil, sugar, eggs, and vanilla in a large bowl or stand mixer until smooth.
Add the flour, baking powder, salt, and buttermilk in batches, mixing gently after each addition until the batter is just combined.
Fill a lined cupcake pan no more than ⅔ full to prevent overflowing.
Bake in a preheated oven at 350°F / 180°C for about 15 minutes, until lightly golden.
Cool the cupcakes briefly in the pan, then transfer to a wire rack to cool completely before frosting.
Frost with your favorite vanilla frosting or buttercream and serve.
Best frosting options for vanilla cupcakes
- ight vanilla frosting for a simple, everyday finish
- Whipped mascarpone frosting for a lighter texture
- Chocolate frosting for a richer option
- Cream cheese–style frosting for a slightly tangy balance
For classic options, this recipe works perfectly with my vanilla buttercream or chocolate buttercream.
Storage instructions
- Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days.
- Frosted cupcakes can be kept in the fridge for up to 5 days; bring them back to room temperature before serving.
Recipe variations
- Small batch cupcakes: Divide the batter to make a smaller batch for everyday baking.
- Mini cupcakes: Use the same batter and reduce the baking time.
- Flavor twist: Add lemon zest or a splash of almond extract for a subtle variation.
If you prefer chocolate, I also share a chocolate cupcakes version made with a cocoa-based batter.
Recipe Questions
Can I make these cupcakes without buttermilk?
Yes, you can use milk mixed with a little lemon juice or vinegar as a substitute.
Do these cupcakes stay moist the next day?
Yes, the oil-based batter keeps them soft and moist even after chilling.
Can I freeze vanilla cupcakes with oil?
Yes, freeze unfrosted cupcakes for up to 2 months, then thaw at room temperature.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Vanilla Cupcake Recipe with Oil
- Total Time: 25 minutes
- Yield: 12 cupcakes
Description
Soft and moist vanilla cupcakes made with oil instead of butter, easy to prepare with simple ingredients and perfect for everyday baking or frosting. (Makes 12 cupcakes)
Ingredients
- 80 ml (⅓ cup) Vegetable oil - sunflower oil
- 150 g (¾ cup) Granulated sugar
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 130 g (½ cup) Buttermilk
- 150 (1 cup) cake flour
- 1 tsp Baking powder
- ¼ tsp of salt
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake or muffin pan with paper liners.
- In a large bowl, mix the vegetable oil, granulated sugar, eggs, and vanilla with an electric mixer for 1–2 minutes until smooth.
- Gradually add the sifted dry ingredients (cake flour, baking powder, salt) and the buttermilk in several additions, gently folding with a spatula until just combined.
- Fill each cupcake liner about ⅔ full to avoid overflowing or large domes.
- Bake for 14–16 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool briefly in the pan, then transfer to a wire rack to cool completely.
- Decorate with your frosting once fully cooled.
Notes
Storage: Store unfrosted cupcakes at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months.
Tips
- Do not overmix once the flour is added to keep the cupcakes light.
- Always use room-temperature eggs for a smooth batter.
- Fill liners only two-thirds full for even baking.
- Let cupcakes cool completely before frosting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes
- Method: baking
- Cuisine: American
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