Ingredients
Scale
- 2 1/2 cups (325g) all-purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder (not baking soda)
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup (240ml) water*
- Frosting: 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2–3 tbsp (30-45ml) milk or heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (176°C) and prepare cupcake pan with liners.
- Mix flour, sugar, baking powder, and salt in a large bowl. Set aside.
- Combine milk, oil, vanilla, and eggs in a medium bowl.
- Add wet ingredients to dry ingredients and beat until combined. Slowly add water and mix on low speed. Scrape sides as needed.
- Fill cupcake liners halfway and bake 15-17 minutes, or until a toothpick comes out with a few moist crumbs. Cool for 2 minutes, then transfer to a cooling rack.
- For frosting, beat butter until smooth. Add 2 cups powdered sugar, vanilla, and 1 tbsp milk/cream. Mix until smooth, then add remaining powdered sugar and liquid as needed. Add a pinch of salt.
- Pipe frosting onto cooled cupcakes.
Notes
- For a traditional butter-based vanilla cupcake, try the creaming method.
- If cupcakes turn out thin or flat, try leaving out the water or reduce baking powder to 2 1/2 tsp.
- To make a three-layer 8-inch cake, divide batter evenly and bake 24-28 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American