These classic vanilla cupcakes with butter cream frosting are moist, fluffy and very easy to bake. These cupcakes are packed with strong vanilla flavor and light in texture because of the use of oil which will keep them moist for days. You'll only need a few minutes to bake them and the frosting is super easy as well. Love cupcakes? Try my Cinnamon Cupcakes with Cream Cheese Frosting and Strawberry Crunch Cupcakes.
1tablespoonvanilla extract (15 ml)room temperature
½cupmilk (full fat) (100 ml)room temperature
¼cup vegetable oil (54 ml)
2eggs (50 - 55 grams each)room temperature
Butter Cream Frosting
½ cupunsalted butter (113 g)room temperature
1 ½ teaspoonvanilla extract (7.5 ml)
¼ teaspoonsalt
2 cups powdered/icing sugar (260 g)
Instructions
Vanilla Cupcakes
Preheat the oven at 350 F. Set the 12-muffin tin with cup cake liners and set aside.
Take a large bowl and cream oil and sugar together. Add in the eggs, milk and vanilla extract and mix for 2 minutes until well-incorporated.
Sift in the flour, baking soda, baking powder and salt in the wet ingredients.
Using an ice-cream scoop, fill in the cupcake liners about ⅔ to ¾ leaving the space on the top.
Place the muffin tray in the middle rack of the oven and bake for 18 - 22 minutes until a wooden skewer inserted in the center comes out clean.
Butter Cream Frosting
Take a large bowl and beat the butter until creamy.
Add in the vanilla extract and salt. Beat again.
Add the icing sugar and heavy cream and beat until combined well.
Notes
Thin Batter: The consistency of these cupcakes is very thin. Do not panic about it and that's how the batter should be. It will rise properly in the oven.Oven Temperature: Make sure that the oven temperature is 350 F. It is important because every oven is different and the internal temperature of the oven can vary largely. To ensure the temperature is 350 F, use an oven thermometer. If the temperature is not set properly, the cupcakes will sink and you will not get the little dome in the center that is desired for the cupcakes.Do Not Open the Oven Door: It can be tempting to open the oven door while the cupcakes are baking. But it may result in sinking cupcakes as the oven temperature will go down because of the door opening and the outside air coming inside the oven.No Overfilling of Cupcake Liners: Do no overfill the cupcake liners. Use an ice-cream scoop to fill the cupcake liners two-third of the cupcake liners leaving the space on the top so that the cupcakes can rise properlyFresh Baking Powder/Baking Soda: Make sure the baking powder and baking soda are not expired. They should be fresh or the cupcakes may not rise properly and sink.