Vanilla Cupcake Recipe with Oil

While I usually make cakes, everyone needs a go-to vanilla cupcake recipe. Or to be more specific, a moist vanilla cupcake recipe with oil!!

Cakes take so much time to make and decorate, but cupcakes come together in a flash!! Or at least that’s I feel about them. Because this recipe uses oil instead of butter as the fat, it can be made hand and you don’t have to bother with a stand mixer.

Cupcakes also are so much easier to eat. Cakes have to be sliced, you need plates and forks….but cupcakes? You just peel back the liner, and dive right in!

The cutest vanilla cupcake, decorated with gold leaf! Made with my one bowl vanilla cupcake recipe, which is so moist and fluffy!!

Vanilla Cupcakes Don’t Have To Be Boring

Another benefit to having an moist vanilla cupcake recipe up your sleeve? It’s the perfect starting point for so many different flavors of cupcakes!

You can add in different extracts, fillings, or frostings, and transform this base recipe into a million different cupcake flavors. 

Want a lemon cupcake? Throw in some lemon zest, and swap the vanilla extract with lemon extract!

Need to make a strawberry cupcake? Fill the center with your favorite strawberry jam, and top with a strawberry buttercream!!

See what I mean? Once you have a foundation recipe you love, it’s so easy to alter it to create whatever flavor of cupcake you want. Or if you’re gluten free, you can try my recipe for gluten free vanilla cupcakes!!

While we’re on the topic of flavors, if you’re more of a chocolate person, I highly recommend my moist chocolate cupcake recipe. It also comes together in one bowl, and is packed with chocolate flavor.

What Makes This Vanilla Cupcake Recipe Made with Oil So Good

A notable ingredient in this moist vanilla cupcake recipe? It uses BUTTERMILK! I don’t know what is is, but I’m absolutely crazy about buttermilk.

I love baking with it, and use it in most of my recipes! It makes such a tender crumb, and adds so much moisture! It also gives my cupcakes a delicious tang.

image of the moist vanilla cupcakes, made with oil and cooling in baking pan before being frosted

While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it! If you’re having a hard time getting your hands on buttermilk, don’t worry.

You can make your own buttermilk! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough milk to fill 1 cup. 

You also can use plain, low-fat yogurt as an equal substitute, cup for cup.

The Beauty of a One Bowl Recipe

 My absolute favorite part of this recipe? It can be made in one bowl! That’s right, you add all your ingredients into one bowl, give it a good stir, and pop these into the oven.

I hate making extra dishes, and always try to keep things as simple as possible when it comes to baking.

This recipe can also be made by hand, so no need for hand or stand mixer needed! Just a big ol’ bowl, and a wooden spoon (or at least that’s what I use)!

Don’t Forget The Frosting!!

While the texture and taste of the cupcake is very important, I’d argue that the frosting / decoration on top of the cupcake is equally important. If you have a frosting recipe you love, by all means, top these cupcakes with it!

I usually frost my cupcakes with a half batch of my vanilla buttercream. It’s definitely a sweet frosting, but it is my absolute favorite!

It only uses 5 ingredients, and is also super easy to make. I usually make it ahead of time, to make life easier!

image of unwrapped vanilla cupcake decorated with a pretty sprinkle blend

My buttercream frosting keeps in the fridge for up to a month in an airtight container. Just be sure to give it a good stir before using it, to get rid of any air bubble that may have formed while it came to room temperature. 

While I do enjoy mixing up my cupcake decorations, the frosting tip I use the most is my Wilton 1m tip (open star). This frosting tip pipes those beautiful and classic swirls that we know and love!

How To Make This Moist Vanilla Cupcake Recipe with Oil

Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.

Add the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon. Pour in the buttermilk, and gently stir until just combined. The batter will be very thick, but that’s ok!

Next, add in the water, vanilla, eggs and  vegetable oil, and mix until the batter comes together. Fill the cupcake liners about 2/3 way full.

Scooping my vanilla cupcake batter into my cupcake liners

I like to use an cookie scoop to do this, to make sure I add the same amount of batter into each cupcake liner.

I find I can make 12-14 cupcakes using this recipe, depending on slight variations between cupcake pans and liners.

Bake for 18 minutes, or until a toothpick comes out with a few moist crumbs.

Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

closeup image of gluten free vanilla cupcakes that aren't frosted yet

While the cupcakes bake and cool, prepare the vanilla frosting as instructed in the recipe below.

Once  the cupcakes are fully cooled, add a large swirl of buttercream. I used a Wilton 1M tip, but you can use whatever you prefer!

If you don’t have any frosting tips, you can always use a ziplock bag and just trim the tip to have a 2 cm opening.

I also added a bit of gold leaf to these cupcakes to jazz them up! To do this, use a sterile paint brush to gently add the gold leaf sheets of 23k edible gold leaf

My easy vanilla cupcake recipe is so moist and fluffy!!

Tips for Making The Best Cupcakes

  • Properly measure your all-purpose flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Use a cookie scoop to easily fill your cupcake liners.
  • Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
  • Bang your cupcake pan on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface.
  • Be sure your cupcakes are COMPLETELY cooled before you frost them! If they’re even a little bit warm, the frosting can melt right off. 

Making These Cupcakes In Advance & Storage Tips

  • Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Let Me Know What You Think of this Vanilla Cupcake Recipe

If you try this moist vanilla cupcake recipe with oil, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂

Tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!

Other Recipes You Might Like:

Yield: 12-14

Moist Vanilla Cupcake Recipe

image of vanilla cupcake decorated with edible gold leaf

This moist vanilla cupcake recipe with oil is insanely simple to make and equally delicious! It comes together in one bowl, and makes super moist and fluffy cupcakes!!

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 33 minutes


Vanilla Cupcakes

  • 1 1/4 cup all-purpose flour (160 grams)
  • 1 cup sugar (200 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp salt (3 grams)
  • 1/2 cup buttermilk (120 grams)
  • 1/2 cup water (120 grams)
  • 1/4 cup vegetable oil (56 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • 1 large egg, room temp (57 grams)

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1 1/2 tsp vanilla extract or vanilla bean paste (6 grams)
  • 1/4 tsp salt (1 gram)
  • 1 1/2 cups powdered sugar (188 grams)
  • 1 Tbsp heavy cream (or whipping cream) (15 grams)


Vanilla Cupcakes

  1. Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.
  2. Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 1/2 tsp salt into a large bowl and gently combine with a large spoon or whisk.
  3. Pour in 1/2 cup of buttermilk and gently stir until just combined. The batter will be thick but that's how it should be!
  4. Next, add 1/2 cup water, 1/4 cup vegetable oil, 1 Tbsp vanilla extract and 1 large egg. Mix slowly until the batter just comes together.
  5. Fill the cupcake liners about 2/3 way full. Bake for 18-19 minutes or until a toothpick comes out clean.
  6. Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

Vanilla Buttercream

  1. Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
  2. Mix in 1 1/2 tsp vanilla extract and 1/4 tsp salt on a low speed.
  3. Slowly add in 1 1/2 cups of powdered sugar, 1/2 cup at a time. Half way through add 1 Tbsp of heavy cream to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
  7. Garnish as desired, then enjoy!


This recipe can also be used to make mini vanilla cupcakes! It makes about 40 mini cupcakes, which only need to bake for 9-10 minutes.

Make these vanilla cupcakes in advance!! If stored unfrosted in an airtight container, they can last for:

  • 1 day at room temperature
  • Up to a week in the fridge
  • Up to 3 months in the freezer

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Nutrition Information



Serving Size


Amount Per Serving Calories 389Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 50mgSodium 285mgCarbohydrates 56gFiber 0gSugar 47gProtein 2g

238 thoughts on “Vanilla Cupcake Recipe with Oil

  1. Floral cakes by Jessica MV does bean paste work on cakes. Please post a recipe tutorial for:
    1) mung bean paste- bows & macrames
    2)kidney bean paste- beads, sequins& embroidery
    3)lotus seed paste- David Austin rose

  2. Hi
    Your recipes all look lovely! I’m baking cupcakes for work tomorrow, using your buttercream recipe can i frost them tonight and leave them out overnight or should i refrigerate? What would keep them fresh until tomorrow? Thanks im advance!

    1. I’m from an Asian country and I’m not quite sure as to our vegetable oil suits this.can you be precise at to what oil is it? Palm oil?

  3. I used this recipe and made them lemon flavored instead and they came out amazing! I was just wondering if this recipe would work for a cake too?

  4. Hi Chelsea! I used your Baby Panda Vanilla cupcake recipe recently and now am comparing this vanilla cupcake version to the panda one. I see in this new recipe there isn’t any baking soda. Is that accurate? Wanted to check in because I am making 100 cupcakes for a wedding next weekend! Thank you!

    1. There’s no baking soda but there is baking powder! these don’t get a very big dome on the top as they bake, but i think that makes them easier to frost! Best of luck with the wedding cupcakes <3

      1. I tried this recipe with the sour cream and they were delicious! Thank you, this will be my go to vanilla cupcake recipe

    1. Yup! but it can slightly change the taste of the frosting, based on how much salt is included in the butter you use <3

  5. Hi Chels, i love your videos. Do you mix this by hand or by a stand mixer? Is there a risk using a stand mixer? And why do you use oil and not butter? always wanted to know

  6. Just made these cupcakes… omg. Super easy and very yummy. I’m planning on making these for my daughter’s first bday. Are you able to make the cupcakes ahead of time and freeze (frosting later)?

  7. Made these tonight, they looked perfected, tasted great but were spongey almost like angel food, did I do something wrong? Like I said it was yummy!!!

  8. I tried this recipe and loved it but I noticed that the top half of the cupcake was nice and moist and the bottom half was super dense. I am not sure what I did wrong

  9. My cakes were too much softened from inside although I follow the exact recepie.. i dont know what happened?? Can you tell me what is the reason?? The cake appeared uncook nd sticky from inside

  10. Hey Chelsea! I was wondering is there a substitution for the 1/2 cup of water in the cupcakes? What does the water help with can you use more buttermilk instead?

  11. Hi! I was wondering what brand and where do you get your food coloring? I want to make a frosting and dye it dark purple but I am always hesitant on my frosting tasting like food coloring. Also, do you use that same food coloring to dye your cakes too? I’ve been wanting to make red velvet but again hesitant on it.

  12. Hi! I love your recipes. I’m making these for easter dinner.
    One question: this recipe of buttercream also serves 12-14 standard size cupcakes?

    1. It really depends on how you’re frosting them! If you’re making large swirls, you’ll have a bit leftover, but it’ll be close to the right amount! If you’re doing small swirls or buttercream rosettes, you could frost about 2 dozen cupcakes!

  13. Thank you for sharing with us fellow bake-aholics! I really have enjoyed your videos. I’ve not used americolor gels before… are there any bitter tasting colors (i.e.: Red, Black, etc.) that you would recommend staying away from in the americolor line?

    1. of course, I’m always happy to share!! I think almost every red and black gel food coloring (no matter the brand) have a bit of an after taste! But americolor has a no-taste red food coloring which is better than the normal red!

  14. Hi. I’d like to try your vanilla cupcake recipe. I’ve been having a real difficult time lately with dense cupcakes. I follow the recipes exactly and each recipe I try is the same problem. HELP!

    1. The buttermilk in the recipe does make it slightly denser, but it shouldn’t be that different from the texture of a normal cupcake. If that really bothers you, you can replace the buttermilk with normal whole milk, which should lighten them up a bit!

  15. I have made a vanilla cupcake recipe before but it didn’t seem like the vanilla flavor came through enough. Could I add vanilla bean paste to add more flavor? Or what is your recommendation on adding more vanilla?

  16. Do you have a regular chocolate cupcake recipe? If not, what all do I add to the vanilla recipe to make it a chocolate cupcake?

  17. I tried this recipe several times and every single time it is as thin as water which does not make sense. At first I used a light buttermilk and figured it may be that, but then I substituted with whole milk and got the same result. I also tried using measuring cups first time and second time I weighed everything, but still have the same result. I used a brown organic egg, not sure if that has to do with anything either. Do you know what I could have done wrong?

      1. Sorry I am knew to your forum and didn’t realize I posted the same question twice. Do you recommend weighing vs measuring the cups? For example, when I measure 1 1/4 cup I don’t get 162g which is what your recipe calls for.

      2. I’d recommend weighing, since that’s the most accurate way to ensure the amounts! however, if you’re off by a few grams, it shouldn’t really affect the final result! This recipe isn’t very finicky, it’s just a thin batter 🙂

  18. Making from scratch cupcakes for the first time for my daughter and sons birthday this weekend. I just followed this recipe, line for line but both batches smell and taste like raw flour. Do you have any suggestions on what I’m doing wrong?

    1. That’s so strange!! every oven bakes a little differently, I’d recommend maybe baking them a bit longer? Or maybe trying a different flour brand?

  19. If I wanted to make alcohol infused cupcakes using this recipe… would you recommend I sub the liquor w the water? Can’t wait for your reply. Thanks!

  20. I made the recipe today, it tasted really good however it was VERY Lumpy. I had to sieve the batter.. what did I do wrong?

    1. i’m not quite sure! Were all your ingredients at room temp? I have a full YT tutorial showing exactly how I make my cupcake batter, maybe that will help identify if you did anything differently <3

  21. Hi Chelsea
    I am curious as to what exactly makes this recipe different from the vanilla layer cake recipe you have..
    Like what ingredients do what that you changed to get one recipe to bake more flat ?
    By the way, do you know if there is a difference in the cake when using low-fat vs full fat buttercream ?

    1. either low fat or full fat buttermilk will work! I usually use buttermilk with 2% milk fat. The recipes vary quite a bit in terms of the type of fat use, different wet ingredients, and a lot more leavening agents. By using oil instead of butter and a lot more baking powder (in regards to the ratio of batter), the cupcakes turn out fluffier, rise higher, and have a different texture than my layer cake recipe, which bakes flat <3

  22. Hi! I’ve been watching your videos for months now and thought I would make the vanilla cupcakes and butter cream! I’ve never made buttercream before. The powdered sugar was a little chunky so now my frosting is chunky! Do you have any advice? I used the Whole Foods organic powdered cane sugar so maybe it doesn’t contain anti-caking agents? I’m excited still about them

    1. it could come down to the type of powdered sugar you’re using! If you’ve having issues with clumps, I’d recommend sifted the powdered sugar next time, or trying a different brand (I use domino’s powdered sugar and it works great). Hope that helps, happy baking!! <3

      1. Hi. I’m in Australia and out cup sizes are different. Please could you give the measurements in weight and ml for the liquid. Thank you x

  23. Hi Chelsea! Could you please post the recipe using ounces or grams? I like to measure my ingredients that way so I know I’m being accurate. Thank you!

  24. Hi Chelsea!
    Love your creations. Not sure if anyone asked this before bc i quickly skimmed the previous comments, but can i make my own buttermilk by adding a tbsp of vinegar to whole milk? Will that affect the texture? muffin-like cupcakes are def a no go in this house lol

    1. you totally can! It will be a tiny bit less moist, but it will still taste great! As long as you don’t overmix the batter, it should have a tender crumb 🙂

  25. Wish me luck! I will try to make these cupcakes for Easter breakfast for the community in our church in Jersey City! I pray I can pull this off. If not I’ll just buy in the store:(.

    1. I’m sure you can!! just be sure not to overmix the batter, and they’ll be perfect!! I believe in you <3

  26. I hope some day i will try one of your recipes!! I love how you make them and decorate them!! ?????? One question though: if i put olive oil instead of vegetable oil or canola oil, it will taste different? ? Thank you.

    1. It will definitely taste different, and have a different texture! Not necessarily worse, just different <3

  27. Hi.. I tried this recipe and it came out great !! Super moist n fluffy !! Can you suggest an egg substitute for this recipe ? I made it substituting egg with 1/4 cup yogurt n it turned out kinda gooey/undercooked..I checked at 17 mins , toothpick came out sticky, baked for another 3 mins, still gooey n another 3 mins n still gooey..
    Any suggestions??.. I was soooo happy n satisfied with the egg version that I expected it to work fine with an egg substitute too 🙁 pls help

    1. Update – tried it with 1/4 cup buttermilk as substitute n got the same result. I thought maybe I’m over mixing it, so made another batch using buttermilk as substitute n very gently mixing.. still no luck..
      What am I missing here? 🙁

      1. Sadly I can’t seem to find the thread that this comment is responding to, but I want to help!! You substituted 1/4 cup of buttermilk in place of what?

      2. Hi, I substituted 1/4 cup buttermilk in place of an egg.. trying to find an egg substitute 🙁

      3. This is the comment I originally posted –>

        “I tried this recipe and it came out great !! Super moist n fluffy !! Can you suggest an egg substitute for this recipe ? I made it substituting egg with 1/4 cup yogurt n it turned out kinda gooey/undercooked..I checked at 17 mins , toothpick came out sticky, baked for another 3 mins, still gooey n another 3 mins n still gooey..
        Any suggestions??.. I was soooo happy n satisfied with the egg version that I expected it to work fine with an egg substitute too ? pls help”

    2. ahh sorry I responded to your other comment before seeing this one! I think most people recommend using 1/4 cup of applesauce to replace 1 egg! I’ve never tried it myself, but it should work! If you add more dairy I think it will be too much moisture in the batter, whereas the apple sauce will help them rise because of all the water in the applesauce! hope that helps <3

      1. Thank you so much … My parents don’t eat egg and I so wanted to make an eggless version of your cupcake coz it was literally so moist n fluffy.. I really hope it works out <3

  28. I used this recipe but added some thin raspberry jam and they were actually the most moist cupcakes I have ever had, they also taste so amazing!! ??

  29. Hi! I’m a home baker and I use your basic vanilla cake recipe for all of my vanilla cakes, your chocolate recipe, etc etc!! Love your recipes. However, although I love the one bowl/no mixer cupcake recipe, I find they don’t separate from the cup without tearing the cake. Maybe I’ll try a different cups. Any other suggestions?

      1. Hi there! Love all of your recipes I’ve tried so far….thank you for sharing them! Unlike Jill, I don’t have a “tearing” issue but mine tend to shrink and some actually pull away from the wrapper. I do use my convection oven and drop the temp to 325 degrees but as I’m typing this I’m wondering if I tried baking without the fan at the temp you recommend if that will make a difference. I probably should have tried that before reaching out to you. 🙂 Anyway, any suggestions that you may have is much appreciated.

      2. haha I’m literally laughing out loud reading this Kimberly!! You’re too funny! I would say try it without the fan at 350, and see if that fixes the issue. Hopefully it will 🙂 Let me know it goes, I’d love to know!!

  30. Made these this past weekend and replaced the vanilla with lemon extract in the buttercream! They were a huge hit so light and fluffy, my new cupcake go to! Thank you 🙂

  31. I’m going to be making these next month for an order! Originally I used a different cupcake recipe but it was so DENSE. if I follow this step by step will it be moist and fluffy?

    1. They should have a tender crumb 🙂 because of the buttermilk they will be slightly less fluffy than if you used whole milk, but it adds an incredible tang and moisture! If your main priority is a fluffy texture, I’d recommend using whole milk in place of the buttermilk <3

    1. I’ve heard of people swapping out the egg for 1/4 cup of apple sauce, but I’m not sure how using condensed milk would work!

    1. Sadly I do not recommend that! They have different impacts on recipes, and this recipe works best with baking powder <3

  32. I made these for my girls birthday party and they were absolutely perfect!!! I was so excited to make them again.
    However since then I’ve probably made a total of 6 more batches and each one shrank up sooo small and they were very dense. The next day the tops were wet where if I were to tip it long enough the buttercream would slide off. My first thought is that now I’m overmixing? I am determined to figure it out because of how amazing they were the first time! Please help!

    1. Hi Jessica! So happy to hear you love this recipe!! Over mixing may be the culprit, or you may be adding too much flour! some times when people scoop the flour, they end up packing in more than the recipe actually calls for (by grams).

      I mix mine with a wooden spoon, and mix until the ingredients are just incorporated. Hope that helps!! <3 Let me know if you figure it out!

  33. Hi! I was looking to make almond flavored cupcakes this week and I wondered if I could substitute the vanilla extract for almond extract? I know that almond extract is super strong so should I just do 1/2 Tbsp instead of a full one like in your recipe? Thanks!!

    1. Yup, I’d say swap the vanilla extract for 1 1/2 tsp of almond extract, and you should be good to go! Happy baking Brynne <3

  34. Making these tonight for my kids lunchbox, I forgot I had no white sugar so I’ve substituted for brown sugar, and I only got 11 cupcakes from the mix from a standard pan but I think I’ve overfilled as they rise out the top haha

    1. Hi Aly,

      That sounds wild! I’ve never tried this recipe with brown sugar, how did they taste?! Now I’m intrigued!!

  35. Hey Chelsey 🙂

    I love your blog ??

    Can I have a link from your standard cupcake molds/liners ?

    My cupcake molds curl up in the baking mold, there too big.

    I just can not find the right ones and it looks awesome to you

    Sorry my english is not that good,?

    Warm greetings from Germany

  36. Hi Chelsea! Could I use half whole milk & half buttermilk for the recipe? Would that make the cupcakes fluffier?

    Also, how could I adjust the recipe to make a cake? I tried your vanilla cake recipe that bakes flat, but I got a few comments on the density.

  37. I really love these cupcakes! But every time I make them they come out so dense and heavy:( Is there any reason for that or how I could change it?

    1. So sorry to hear that Allison!

      If it’s dense it means you might be using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be over mixing! Those are usually the two main culprits for dense baked goods<3 hope that helps!!?

  38. 5 stars
    I made these for my sisters baby shower recently. She doesn’t like cake but they were a part of the decoration too. I also made your small batch vanilla cake and used that as the centerpiece. I fully intended to have leftovers to bring to work work (or, I mean, eat by myself…) but my sister actually likes them so much she wanted to keep them! So I figured ok I’ll get the cake. Her husband who never eats dessert took one bite and ended up eating it in two days! It was such a big hit I’m making it for my nieces first birthday this weekend too! ???

    1. Hi Jessica,

      Aw I am so happy to hear that!! Sad that you didn’t get the leftovers, but happy they were a big hit 🙂 Your comment put the biggest smile on my face, thank you for sharing!

  39. Hi there! I just wanted to ask if I should adjust the amount of wet ingredients since I live in a prettyyyy humid country (Singapore)?? If so, which ingredients should I adjust? Thanks in advance!

    1. Hi Devashree!! I’d suggest using sour cream instead of buttermilk, which should work great in a humid environment! It still makes moist cupcakes, but bakes up easier in humidity. You can use the same amount the recipe calls for. Hope that helps, happy baking!

  40. I want to make a white almond cupcake. Could I substitute the 1 large egg for egg whites and the add almond extract?

    1. Hi Allison,

      You definitely can! I’d recommend adding in the same weight of egg whites (or about 2 egg whites), and 1 or 2 tsp of almond extract (depending on how strong of an almond taste you like, and if you plan to also use almond frosting). Hope that helps, happy baking!

  41. Hi Chelsea,
    I made your peanut butter lovers cake and it was a huge hit. I would like to make peanut butter cupcakes now. Would you recommend I use the PB cake recipe, or is there a way to add PB to these vanilla cupcakes? Thanks! I love your recipes and have been tagging you on Instagram.

    1. Hi Shynade,

      So happy to hear that! I haven’t tested out adding PB into this cupcake recipe, but you could definitely fill the cupcakes with fancy peanut butter (like honey roasted peanut butter) and top them with PB frosting?! Haha that’s my best suggestion 🙂 I hope that helps, happy baking!

  42. Hi! I’d like to know how many mini cupcakes can I get from this recipe? I need to make 150, 1 recipe will be enough or should I double it?

    1. Hi Genoveva,

      You totally can! It can vary a bit based on the size of your liners and mini cupcake tins, but one batch should make about 40 mini cupcakes. Hope that helps, happy baking!

  43. Hi There!
    I love your recipes and tutorials! I have learned so much from you! I would like to double this vanilla cupcake recipe. Do you have an idea of how much baking powder I would use to do so. I am nervous about putting too much or too little of a particular ingredient…is it okay to double the other wet and dry ingredients? Thank you

    1. Thanks Michelle 🙂

      You can double this recipe by just using twice the ingredients, and following the same instructions. Hope that helps, happy baking!!

  44. I have recently been introduced to your videos and recipes!! I made these cupcakes they are wonderful!!!! So easy and came out great. Looking forward to trying more if your recipes!!!

  45. Hi, I tried these a few months and ago and they were just perfect and so delicious! since then I’ve been baking them but they’ve not been perfect as the first time. They never give me flat tops, and even though I fill 2/3 way they rise so much and crack. Please help 🙁 I love this recipe as it’s so simple.

    1. I’m so sorry to hear that Payal! It sounds like you might be adding a bit too much baking powder, or your oven might run a little hot? I’d guess it’s one of those two things!!

  46. I’ve made these a lot of times because they are so darn delicious! But they tend to peak up in the middle for me. Any suggestions to get them to bake flat? I’ve tried mixing more… and mixing less. Doesn’t seem to make a difference.p

    1. Hi Jill,

      You can try adding a tiny bit less baking powder, or baking them at 325 for slightly longer! That should help them dome less. Hope that helps, happy baking!!

  47. Awesome recipe! I generally always follow along step by step, but my pregnancy brain/cravings got the best of me. I added all the liquids together and then added the mixed powders into the liquids. I also added lemon zest and extract. All worked out, thankfully it was a forgiving recipe! Thanks you for the recipe!

    1. Aw thanks Chelsey!

      I’m so happy to hear that! This is definitely a forgiving recipe, and I’m glad it tasted great with some lemon! That sounds delicious 🙂

    1. Hi Sandy,

      So sorry to hear that! Sadly I don’t think there’s a way to fix that once the cupcakes have already been baked. What type of oil did you use?

  48. I recently started watching your videos on YouTube and absolutely love them! I have been baking for years but have recently started making cakes/cupcakes for others and have been testing some recipes. I like your recipes. They are all moist and perfect but I am not crazy about buttermilk in cakes. Would using whole milk instead of buttermilk make a difference other than taste?

    1. Hi Lindsey,

      I’m so happy to hear that! Buttermilk can be a polarizing topic, and I totally get that it’s not everyone’s cup of tea. You can definitely use whole milk in place of the buttermilk, but it will change the taste and texture a bit. I find my cakes are a bit less moist when I make them with whole milk, but I’m also so used to baking with buttermilk I think it’s hard for my taste buds to adjust. Hope that helps, happy baking!

    1. Hi Heydi,

      It’s ok if the batter is thin! The consistency can vary based on the type of buttermilk you use. They should still bake up just fine. Hope that helps, happy baking!

    1. Hi Beth,

      It’s ok if the batter is thin! The consistency can vary based on the type of buttermilk you use. They should still bake up just fine. Hope that helps, happy baking!

  49. These did not work for me! 🙁 Neither did the dairy free version! I used everything exactly as you said and they slumped down like sad dense deflated non-cupcakes. And I’m not a beginner baker, I have skills, but unfortunately these failed for me 🙁

    1. Hi Phoebe,

      So sorry to hear that! Where do you live? what type of buttermilk did you use? Is there a chance your baking powder is old / has lost its potency? Those would be my first few guesses as to what went wrong. Hopefully we’ll be able to figure it out together!

  50. Do you think this recipe is better than vanilla cupcake you did in baby shower archive? I tried those and they were good

    1. Hi Jeanine,

      I think this recipe is better explained and tastes great! I’d suggest it over that older recipe. Hope that helps, happy baking!!

  51. Hi! I live in Toronto. I used 1% Buttermilk (Neilson brand is the most common here). I tested my baking powder, and it bubbles, so it’s still good. I also tried it with making buttermilk with Lemon and Milk, but that didn’t fix it. And I tried it with paper liners and silicon cupcake liners, but neither way altered it. (with the quarantine, I’ve had lots of free time to experiment! haha) The only other thing I can think would be my type of oven? But my other recipes work no matter where I bake them, so I’m confused! I just really want to find a “fail-proof go-to” cupcake recipe

    1. Hi Phoebe,

      Definitely sounds like you’re doing your research! What type of oven do you have? What type of oil are you using? This usually is my foolproof vanilla cupcake recipe :/ I use it all the time and it works great for me!!

      The only thing I can suggest is maybe trying it with sour cream instead of buttermilk? It makes the cupcakes a bit lighter / fluffy. I’m hoping maybe that will help them turn out better for you!

    1. Hi Kris,

      You can, but it will change the texture of these cupcakes! They won’t be as fluffy. Hope that helps, happy baking!

  52. What if I don’t have buttermilk what would happened. Also I don’t have unsalted butter can affect the frosting

    1. Hi Heidi,

      You can use full fat yogurt or sour cream in place of the buttermilk this recipe calls for. Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Add 1 1/2 tsp vinegar or lemon juice into a 1/2 cup measure then fill the rest up with whole milk. Hope that helps, happy baking!

  53. Hi there!

    Can this recipe be used to make a single layer cake? Asking about this recipe in particular because I don’t have a stand mixer right now and this recipe doesn’t seem to require one.

    1. Hi Alexandra,

      You can use this recipe to make a single layer cake! I’d recommend using an 8 inch cake pan, and baking it at 350 degrees F for about 25-30 minutes, or until a toothpick comes out with moist crumbs. You can also use a hand mixer in place of a stand mixer to make almost any of my recipes if you have one of those. Hope that helps, happy baking!

    1. Hi Lisa,

      I’d either remove the center and add a pineapple compote, or make a pineapple simple syrup and poke them with a fork then brush them with the simple syrup! Love that idea, sounds delicious!

  54. I am new to baking and so excited to try this cupcake and icing recipe! This may be a silly question, but almost all ingredients note to not over mix the batter. When do you realize that you should stop mixing, as soon as all ingredients are combined? How would I know if I over-mixed the batter?

    1. Hi Kim,

      So sorry for the delayed response! Exactly, you want to mix just until the ingredients you added are combined! So if you add flour, it’d be mixing just until you can’t see streaks of flour anymore. You’ll know you overmixed your batter after you bake it, because the texture will be dense and chewier than it should be. Hope that helps, happy baking!

  55. Hi! I tried this recipe today and the top came out crunch while the inside was soft and airy. Did i do something wrong while mixing?

    1. Hi Oluwatosin,

      That does sound strange, the tops of my cupcakes are usually quite soft! Did you use granulated sugar? I’d say maybe try a different brand of granulated sugar!

      Or maybe next time you can try placing them on a lower rack in your oven to prevent the tops from caramelizing? Those are my best guesses as to what may have gone wrong!

  56. Hi Chelsea! I am a baker-in-training, and I have seen your videos on Tik Tok! I thought it might be fun to try out a recipe, so I did! The cupcakes were delicious, and so was the butter cream! My butter cream was a bit chunky, maybe something I did, and my buttercream was watery so maybe I added too much cream, or I didnt mix it enough, but overall, great recipe! Definetely doing another one!! Thanks, D

    1. Hi Dacey,

      So happy to hear that! Next time I’d be sure your butter is at room temperature, and that you mix it on a low speed for a few minutes once it’s made. Both of those things should make your buttercream silky smooth next time 🙂 Hope that helps, happy baking!

  57. Hi Chelsea,
    I’m making your cupcakes today but am unable to get my hands on any vegetable oil can I use a different oil or butter instead and how much butter if so? Thanks!

    1. Hi Shannon,

      I’m so sorry for the delayed response! For the future, you can use melted butter in place of the oil in the same quantity!! Hope that helps, happy baking!

  58. Hello! If I wanted to use lemon juice to flavor the cupcakes, how could I do that? Would I do it in place of the vanilla or in place of the water?

    1. Hi Briana,

      I’d suggest adding the zest of a large lemon, and 2 Tbsp of fresh lemon juice in place of some of the water. I like to still use the vanilla extract, but you omit it if you want. Hope that helps, happy baking!

  59. HI Chelsea! Can I use this recipe for a 6in cake? How long should I bake it for and how many 6in cake pans should I use?

    1. Hi Rhianna,

      If that’s all you have on hand, you can use it in place of the AP flour and moit the baking powder and salt. Hope that helps, happy baking!

  60. Hello!! I’m new to baking. I made this recipe, but I think I put a lot of mix and the mix came out and they did not turn out well. Could you tell me the size of the spoon with which you put the mix
    , is it 6, 5 or 4 cm? Thanks for sharing your recipes !! God bless you!!

  61. Hi! I was wondering what you would recommend flavouring these cupcakes with. I am making them for my mother for her birthday this weekend.

    1. Hi Amanda,

      They taste great just as vanilla cupcakes, but you can definitely flavor them further if you’d like! They’d taste great with a bit of almond or lemon extract, or a jam filling! Sometimes I also fill them with nutella, which is yummy too. Hope that helps, happy baking!

    1. Hi Megan,

      You can, but you’d probably want to use two egg whites in place of the whole egg in this recipe. Hope that helps, happy baking! 🙂

  62. I love this recipe and use it often. Could I add lemon juice and zest to this recipe? I don’t love lemon extract.

    1. Hi Paige,

      You totally can! Swap out a Tbsp of water for lemon juice, and add in the zest of a large lemon 🙂 For the frosting, use some lemon juice in place of the heavy cream and add in lots of lemon zest too! Hope that helps, happy baking!

    1. Hi Arielle,

      To make one cup of buttermilk, place one cup of milk in a dish (use a liquid measuring cup to allow for easy pouring afterwards). Add one tablespoon of vinegar, and stir. Allow the milk to sit for about five minutes. Then, use immediately, or place in the refrigerator until ready to use.

      Hope that helps, happy baking!

  63. Hi Chelsey! I’m a huge fan of your work and all of tour recipes! I have made this recipe multiple times, but every time I make it the tops of the cupcakes collapse. They always have beautifully rounded tops while they’re in the oven and a tooth pick comes out of them, but then they drop when the cupcakes cool off. I don’t think I’m over mixing the batter and I’m using room temperature ingredients which I know can be two of the main culprits, so I’m not sure what I could be doing wrong. I would love to hear your input about what I might be doing wrong!

  64. So far I’ve tried this recipe 3 times – and each time it comes out gummy! When I add the buttermilk to the dry ingredients, it never fully incorporates and I’m left with some dry crumbs, and big lumps. Then when I add the rest of the wet ingredients, my only option is to overmix or be left with huge clumps! Help 🙁

  65. Good Evening,
    How are you?
    I made these and the cupcakes came out like the picture which is good. I haven’t tasted them yet. Actually just took them out the oven 🙂
    I am trying to find a recipe/ batter for cupcakes that will make 24 cupcakes. I did yours and doubled the recipe. I was able to get 15. I see that your directions say I’m supposed to get 12-14 but l only has 15 and l doubles the recipes. Any suggestions or do you have another recipe that can make 24 cupcakes?

  66. Hello! I was looking at your WASC recipe to make for a friends bridal shower, but I saw you suggested this recipe with substitutes. Would I use the same amount of sour cream for buttermilk, and how much almond extract would you add?? Thanks 🙂

  67. Hi Chelsea thanks for sharing your recipe. I’ve just given it a go and followed the instruction 175 degrees Celsius for 18 mins but mine were still definitely not cooked. I did an extra few minutes then one shelf seemed ready I took them out and the others needed longer, after 6 minutes and rest time I checked the first ones and they were like clag glue and needed longer. Any idea where I have gone wrong? ?

  68. This is my new fav vanilla cupcake go-to!! Thank you for sharing your recipe as well as your tips in your comments in reply!! Excellent- easy- most of all deLicious?

  69. Hi, can this recipe also be used for a cake instead of cupcakes? Will they hold it together to be stacked and frosted?? Thanks

  70. Hi Chelsea! Can this recipe be doubled without any issues? I want to try this recipe and have 100 Vanilla cupcakes to make for an upcoming shower. Thanks in advance! Love your Videos! Keep it up! 🙂

  71. I just made these. I hardly ever write a comment anywhere on the web, but I had to tell you that, not only are they extremely easy and quick to make, but the are delicious! i was looking for such a recipe because i need to whip up some 50 cupcakes for a wedding, and the whole butter thing in the batter was making me crazy! (soft? too soft? not soft enough? beaten? well beaten? un-derbeateen? you get my djist 🙂

  72. hi mam yr work is awesome. I learn this without egg receip. I love cake recipe but I don’t know how is perfect bake recipes

  73. I love these vanilla cupcakes !! But I’m wondering if I can make them into strawberry cupcakes by replacing the vanilla extract with strawberry extract and adding in a little strawberry purée ?? (And a drop of pink gel color top of course) Any recommendations for making these strawberry ?

  74. i would like to make these in advance but never seem to have luck with that. what do you use as your airtight container? thanks!

  75. Hey Chelsea! Love all of your recipes but was wondering why in some recipes a half cup of buttermilk is 120 grams and in other it’s 114 grams! Thanks!!

  76. I made these awhile back… But the thing is the top of the cupcakes had gotten hard and made the cupcakes to have a crunch sound when eating it. I have no clue on what I did. I put it on 16 mins instead of 18 mins and they still turned out that way. ??

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