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 (1/3 cup) Vegetable oil - sunflower oil
- 150 g (3/4 cup) Granulated sugar
- 2 Eggs - room temperature
- 1 tsp Vanilla extract
- 130 g (1/2 cup) Buttermilk
- 150 (1 cup) cake flour
- 1 tsp Baking powder
- 1/4 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 2/3 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