Easy Homemade Vanilla Cupcakes With Oil
Let Me Tell You About My Cupcake Obsession
Okay, so you know how some people have that one recipe they turn to when things go sideways? Mine is definitely these easy homemade vanilla cupcakes with oil. I’ve made them for school bake sales, birthday parties, and honestly, just because I was bored one rainy Saturday. Once, I even baked a batch just because my kiddo asked if cupcakes could smell like happiness (answer: yes, yes they can). And hey, if you ever get cupcake batter on your shirt, just call it a “baking badge of honor.” Happens to me every time.
Why You’ll Love This (Or at Least Why I Do)
I make this recipe when I want something quick and reliable—seriously, no fussing with softened butter or fancy mixers. My family goes a little bonkers for these, especially when I let the kids toss on all the sprinkles (sometimes too many, but who’s counting?). What’s great? You can mix this up with a wooden spoon. No electric gadgets needed. Also, not gonna lie, I used to dread creaming butter (it never works for me), so oil is a total lifesaver. Oh, and the cupcakes stay moist for days. (If they last that long. They don’t in our house!)
What You’ll Need (And What You Can Swap)
- 1 and 1/2 cups (190g) all-purpose flour (I tried cake flour once—didn’t notice a huge diff, honestly)
- 3/4 cup (150g) granulated sugar (brown sugar in a pinch works—gives a slight caramel vibe)
- 1/2 teaspoon salt (sea salt or table, whichever you grab first)
- 2 teaspoons baking powder
- 2 large eggs, room temp (I once used one extra-large egg and it was fine)
- 1/2 cup (120ml) neutral oil (like canola or vegetable—sometimes I use olive oil but go for light, not extra-virgin)
- 1/2 cup (120ml) milk (dairy or oat milk, my cousin swears by almond milk but I think it’s a bit nutty…)
- 2 teaspoons pure vanilla extract (my grandmother always insisted on Nielsen-Massey, but any vanilla will do)
How I Make These (With Some Side Notes)
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Or just grease it up if you forgot (not the end of the world).
- Grab a big-ish bowl. Whisk together the flour, sugar, salt, and baking powder. If you’re feeling lazy, a fork works too.
- In another bowl (or honestly, a big measuring jug if you’re short on bowls), whisk the eggs, oil, milk, and vanilla. Yes, it looks a bit weird—just go with it.
- Pour the wet stuff into the dry. Stir until it’s mostly smooth but don’t worry about tiny lumps. (This is where I usually sneak a taste—shh!)
- Spoon the batter into your liners—about 2/3 full. Sometimes I use a cookie scoop, sometimes just a big spoon. No judgment.
- Bake for 15 to 18 minutes. Check them at 15 with a toothpick—it should come out clean or with a few crumbs. If not, stick ’em back in for a minute or two.
- Let cool in the tin for 5 minutes, then move to a wire rack or just a wooden cutting board (or whatever’s handy). Try not to eat them all while they’re hot.
Some Notes From My Many, Many Attempts
- The batter seems thin but don’t panic—it bakes up light and fluffy. Every time I worry, it turns out fine.
- If you overmix, they get a bit dense, which isn’t the end of the world. Still tasty.
- Once I forgot the baking powder. Result: vanilla hockey pucks. Edible, but only barely.
Variations I’ve Tried (And Some That Flopped)
- Added a handful of chocolate chips—delicious! (White choc didn’t melt as nicely, though.)
- Lemon zest + a dash of almond extract is surprisingly good.
- Made a “funfetti” version with rainbow sprinkles once; looked wild, tasted great.
- Tried swapping all the sugar for honey—I wouldn’t recommend it. They got weirdly sticky and not in a good way.
What If You Don’t Have All the Equipment?
You don’t really need a mixer; I usually just use a wooden spoon or even a sturdy fork. If you don’t have a muffin tin, you can use ramekins or even bake as a cake in an 8-inch pan—just bake a bit longer. Oh, and if you’re short on cupcake liners? Grease the tin well. (They might stick a bit but you can pry them out. I do it all the time.)
Storing These Beauties (Not That They Last Long)
In theory, these cupcakes keep for up to three days in an airtight container at room temp. In reality, I’ve never had a batch last more than a day and a half—teenagers, am I right? You can freeze them (without frosting) for a rainy day snack. But honestly, they taste best fresh.
How I Like to Serve Them (Feel Free to Ignore)
I’m all about the classic look—just a swipe of vanilla buttercream and some sprinkles on top. My husband likes a drizzle of chocolate ganache (fancy). My daughter once topped hers with lemon curd—honestly, not my thing but it looked pretty. Sometimes, for a birthday, we stick a candle in and sing way off-key. You do you.
Pro Tips and Stuff I’ve Learned the Hard Way
- Don’t rush the cooling. I once tried to frost while they were still warm—frosting slid right off, whoops.
- I tend to think they taste even better the next day (if you can wait that long), but that’s just me.
- If you want bakery-style domes, fill the liners a tad fuller but not too much or you’ll get cupcakes that try to escape the tin.
FAQ From Friends (and Random Relatives)
- Can I use butter instead of oil? Sure, but melt it first. The texture’s a bit different—denser, maybe a tad richer. But I like oil better for the fluff.
- Why are my cupcakes sinking in the middle? Usually it’s overmixing or underbaking. Or maybe your baking powder’s a bit old? Happened to me last month, actually.
- Can I double the recipe? Yup! Just use two bowls if your mixer’s small (or go old school and mix by hand like I do).
- What’s the best way to frost them? Honestly, a butter knife works fine. If you want to get all fancy, use a piping bag, or even a zip-top bag with the corner snipped off. But again, I usually can’t be bothered—knife it is.
- Can I make them gluten-free? I haven’t tried, but my friend swears by Bob’s Red Mill 1-to-1 gluten free flour. If you do it, let me know how it turns out!
And just a quick side note—once, while I was baking these, I tried listening to a true crime podcast and lost track of time. Ended up overbaking half the batch. So maybe set a timer, or watch the oven if you, like me, get a bit distracted.
If you try this recipe, send me a pic—or just tell me what you think! (I get weirdly excited when someone tells me they baked these.)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
-
1Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
-
2In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
3In a separate bowl, whisk together the oil, eggs, milk, and vanilla extract until well combined.
-
4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
-
5Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
6Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving or frosting.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
