Moist Vanilla Cupcakes with Oil

Name: Moist Vanilla Cupcakes with Oil
Cook time: 10 min
Total time: 10 min
Yield: 12 cupcakes
Ingredients: 180 grams cake flour; 200 grams granulated sugar; 1½ teaspoon baking powder; ¼ teaspoon salt; 60 grams oil vegetable or canola; 60 grams sour cream room temperature; 2 large eggs room temperature; 1 tablespoon vanilla extract; 160 ml water; 170 grams unsalted butter room temperature; 360 grams powdered sugar; 1½ teaspoon vanilla extract; ¼ teaspoon salt

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A classic vanilla cupcake is always a hit at any occasion, and these moist vanilla cupcakes with oil stay soft and fluffy for days because they're made with oil instead of butter. They're delicious with any kind of frosting and are super easy to make, coming together in minutes with pantry staple ingredients. Use room temperature dairy ingredients to create an even batter. Take them out of the refrigerator an hour before baking. Measure the flour in grams with a kitchen scale or by using the spoon and level method. Storage: Store unfrosted vanilla cupcakes in an airtight container on the counter for up to 2 days. Move to the refrigerator for an additional 3 days after that. Store frosted cupcakes in the refrigerator for up to 5 days. Freezing: Place unfrosted cupcakes on a baking sheet and freeze for 2 hours or until frozen solid. Transfer to a freezer bag and store in the freezer for up to

11.1.2025·ST

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