Vanilla cupcake recipe with oil that yields light, moist cupcakes without butter — ideal for quick homemade treats using simple pantry ingredients.
These vanilla cupcakes made with oil bake up tender and moist every time. This straightforward, butter-free recipe is my go-to when I want dependable homemade cupcakes with minimal fuss.
Using oil instead of butter creates a soft, even crumb that stays fluffy after chilling, making these cupcakes perfect for everyday baking and a wide variety of frostings.
Why you’ll love this recipe
- No butter needed: Ideal when you only have oil but still want classic vanilla cupcakes.
- Moist, fluffy texture: Oil and buttermilk keep the crumb soft, even the next day.
- Versatile base: Works for regular, small-batch, or mini cupcakes and pairs well with many frostings.
Ingredients Notes
- Oil: Use a neutral oil such as sunflower, grapeseed, or neutral coconut oil.
- Sugar: Extra-fine granulated sugar blends easily into the batter.
- Eggs: Use at room temperature for best texture.
- Milk: Buttermilk is preferred; see substitutions below if needed.
- Flour: Cake flour yields a delicate crumb, but all-purpose flour works too.
- Baking powder: Check freshness for reliable rise.
- Vanilla and salt: Use pure vanilla extract or vanilla bean paste and fine table salt.
Tips for this recipe
- Room-temperature ingredients: Bring eggs and buttermilk to room temperature for a smooth, even batter.
- Mix gently: After adding flour, mix only until combined to keep the crumb light.
- Fill correctly: Fill liners no more than two-thirds full to avoid overflow and large domes.
- Check doneness: A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool before frosting: Allow cupcakes to cool completely so the frosting sets neatly.
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 several additions, folding gently after each until the batter is just combined.
Fill a lined cupcake pan about two-thirds full to prevent overflowing.
Bake in a preheated oven at 350°F (180°C) for about 14–16 minutes, until the tops are 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 buttercream, chocolate frosting, or any preferred topping and serve.
Best frosting options for vanilla cupcakes
- Light vanilla frosting for a simple, classic finish
- Whipped mascarpone frosting for a lighter, creamier texture
- Chocolate frosting for a richer, contrasting flavor
- Cream cheese-style frosting for a slightly tangy balance
These cupcakes pair well with basic vanilla buttercream or chocolate buttercream, depending on the flavor you prefer.
Storage instructions
- Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days.
- Frosted cupcakes can be refrigerated for up to 5 days; bring to room temperature before serving for the best texture.
Recipe variations
- Small batch: Divide the batter to make fewer cupcakes for everyday baking.
- Mini cupcakes: Use the same batter and reduce baking time until a toothpick comes out clean.
- Flavor twists: Stir in lemon zest, a splash of almond extract, or fold in small chocolate chips for variation.
Recipe Questions
Can I make these cupcakes without buttermilk?
Yes. Substitute by mixing regular milk with 1 tablespoon of lemon juice or white vinegar per ½ cup of milk; let it sit for a few minutes before using.
Do these cupcakes stay moist the next day?
Yes. The oil-based batter helps cupcakes remain soft and moist even after refrigeration or chilling.
Can I freeze vanilla cupcakes with oil?
Yes. Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
More Cupcake Recipes
- Vanilla birthday cupcakes
- Classic vanilla cupcakes
- Mini vanilla cupcakes
- Small batch cupcakes
I hope you enjoy this recipe. If you try it, feel free to leave a comment — feedback is always appreciated. Happy baking!
Vanilla Cupcake Recipe with Oil
- Author: Fadela
- Total Time: 25 minutes
- Yield: 12 cupcakes
Description
Soft, moist vanilla cupcakes made with oil instead of butter. Easy to prepare with simple ingredients — makes 12 cupcakes.
Ingredients
- 80 ml (⅓ cup) vegetable oil (sunflower or grapeseed)
- 150 g (¾ cup) granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 130 g (½ cup) buttermilk
- 150 g (1 cup) cake flour
- 1 tsp baking powder
- ¼ tsp fine salt
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake or muffin pan with paper liners.
- In a large bowl, beat 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, folding gently with a spatula until just combined.
- Fill each cupcake liner about two-thirds full to avoid overflowing.
- 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 frosting once fully cooled.
Equipment
Cupcake liners
Hand mixer (optional)
Ice cream scoop or portioning tool (optional)
Muffin pan
Notes
Storage: Store unfrosted cupcakes at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.
Tips
- Do not overmix after adding flour to keep cupcakes light.
- Use room-temperature eggs for a smoother batter.
- Fill liners only two-thirds full for even baking.
- Allow cupcakes to cool completely before frosting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes
- Method: baking
- Cuisine: American