Description
Recipe for soft and moist vanilla cupcakes without butter, prepared with vegetable oil (for 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 prepare a cupcake/muffin pan with paper liners.
- In a large bowl, combine vegetable oil, granulated sugar, eggs, and vanilla. Mix with an electric mixer for 1-2 minutes.
- Gradually add the sifted dry ingredients - cake flour, salt, baking powder, and buttermilk - in multiple portions. Gently fold them into the batter with a spatula.
- Pour the cupcake batter into the prepared pan, filling each liner only about 2/3 full to prevent overflowing or large domes.
- Bake in the oven for approximately 14-16 minutes until they are golden brown on top and fully cooked in the center (insert a toothpick into the center of a cupcake; it should come out clean).
- Allow the vanilla cupcakes to cool for a bit before removing them from the pan and letting them cool completely on a wire rack.
- Decorate your cupcakes with your frosting once they are completely cooled.
Notes
Storage: Up to 1 week at room temperature in an airtight container, up to 3 months in the freezer.
Replace the buttermilk with the same amount of milk + 1 tbsp white/lemon vinegar or a mixture of milk and yogurt, milk and sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes
- Cuisine: American