These vanilla cupcakes are light, fluffy, and perfectly sweet with a rich hint of vanilla. I find them to be a simple yet delightful treat for any occasion, whether I’m baking for a gathering, a celebration, or just to satisfy a craving.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and doesn’t require complicated steps or special equipment. The cupcakes turn out moist and tender every time, with just the right balance of sweetness and a warm vanilla flavor. I also like that I can easily adjust the recipe to make it my own by adding toppings, fillings, or frostings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
1 pc egg
3/4 cup white sugar
1 cup fresh milk or evaporated milk
1/2 cup cooking oil
1/2 tbsp vanilla flavor
Directions
I preheat my oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a bowl, I sift together the flour, salt, and baking powder.
In another bowl, I beat the egg and sugar until light and fluffy.
I add the milk, oil, and vanilla flavor to the egg mixture and mix well.
Gradually, I fold in the dry ingredients until just combined, being careful not to overmix.
I pour the batter into the cupcake liners, filling each about two-thirds full.
I bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
I let the cupcakes cool completely before serving or frosting.
Servings and timing
This recipe makes about 12 standard-sized cupcakes. It takes around 10 minutes to prepare the batter and 18–20 minutes to bake, so in less than 30 minutes I have freshly baked cupcakes ready to enjoy.
Variations
I sometimes like to add chocolate chips or sprinkles to the batter for extra fun. For a more decadent version, I top the cooled cupcakes with buttercream frosting or whipped cream. If I want a lighter twist, I use almond or coconut extract in place of vanilla.
storage/reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate them for up to 5 days or freeze them for up to 2 months. When I’m ready to eat, I let them come back to room temperature, or I reheat them for a few seconds in the microwave for a fresh-baked taste.
FAQs
Can I use butter instead of oil?
Yes, I can replace the oil with melted butter for a richer flavor, though the cupcakes may be slightly denser.
What’s the best frosting for these cupcakes?
I personally like vanilla buttercream, but cream cheese frosting or even chocolate frosting works wonderfully too.
Can I make these cupcakes without liners?
Yes, I can lightly grease the muffin pan with butter or oil if I don’t have liners on hand.
How do I know when the cupcakes are done?
I insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re ready.
Can I make mini cupcakes with this recipe?
Yes, I just bake them in a mini muffin tin for about 10–12 minutes instead of the full baking time.
Conclusion
I love how easy and versatile these vanilla cupcakes are. They’re a go-to recipe for me whenever I need something quick, delicious, and crowd-pleasing. With their fluffy texture and sweet vanilla flavor, they never disappoint.
