While I usually make cakes, everyone needs a go-to vanilla cupcake recipe. Or to be more specific, a moist vanilla cupcake recipe with oil!!

蛋糕拿这么多的时间来化妆，装饰，但蛋糕走到一起在一瞬间！或者至少这是我对他们的感觉。因为这个配方使用的油代替黄油脂肪，可制成手，你不必有打扰stand mixer。

Cupcakes also are so much easier to eat. Cakes have to be sliced, you need plates and forks….but cupcakes? You just peel back the liner, and dive right in!

Vanilla Cupcakes Don’t Have To Be Boring

Another benefit to having an moist vanilla cupcake recipe up your sleeve? It’s the perfect starting point for so many different flavors of cupcakes!

您可以add in different extracts, fillings, or frostings, and transform this base recipe into a million different cupcake flavors.

Want a lemon cupcake? Throw in some lemon zest, and swap the vanilla extract with lemon extract!

Need to make a strawberry cupcake? Fill the center with your favorite strawberry jam, and top with a strawberry buttercream!!

See what I mean? Once you have a foundation recipe you love, it’s so easy to alter it to create whatever flavor of cupcake you want. Or if you’re gluten free, you can try my recipe for面筋免费香草蛋糕！！

虽然我们对口味的话题，如果你更巧克力的人，我强烈建议我moist chocolate cupcake recipe。它还集中在一个碗里，挤满了巧克力的味道。

What Makes This Moist Vanilla Cupcake Recipe So Good

在这种潮湿的香草蛋糕食谱一个显着的成分？它用酪！我不知道是什么，但我绝对是疯了约牛奶。

I love baking with it, and use it in most of my recipes! It makes such a tender crumb, and adds so much moisture! It also gives my cupcakes a delicious tang.

While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it! If you’re having a hard time getting your hands on buttermilk, don’t worry.

您可以make your own buttermilk！对于牛奶的每一杯的配方要求，用1汤匙白醋或柠檬汁加奶不够的，以填补1杯。

You also can use plain, low-fat yogurt as an equal substitute, cup for cup.

Don’t Worry About The Dishes: This Recipe Comes Together In One Bowl

My absolute favorite part of this recipe? It can be made in one bowl! That’s right, you add all your ingredients into one bowl, give it a good stir, and pop these into the oven.

I hate making extra dishes, and always try to keep things as simple as possible when it comes to baking.

这个配方也可以通过手工制作，所以不需要手或立式搅拌器需要！只是一个大醇”碗和木勺（或至少这是我使用）！

Don’t Forget The Frosting!!

虽然蛋糕的质地和味道是非常重要的，我认为，在蛋糕的顶部结霜/装饰也同样重要。如果你有结霜食谱你的爱，通过各种手段，顶部这些蛋糕吧！

我通常霜冻我蛋糕用了半批我香草奶油。It’s definitely a sweet frosting, but it is my absolute favorite!

它只使用5种成份，也是超级容易。我通常让时间提前，让生活更轻松！

My buttercream frosting keeps in the fridge for up to a month in an airtight container. Just be sure to give it a good stir before using it, to get rid of any air bubble that may have formed while it came to room temperature.

While I do enjoy mixing up my cupcake decorations, the frosting tip I use the most is myWilton 1m tip（开星）。这结霜尖管那些美丽而经典的漩涡，我们熟悉和喜爱！

How To Make This Moist Vanilla Cupcake Recipe with Oil

通过预热炉350°F（175℃），和地点开始cupcake liners in baking pans.

Add the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon. Pour in the buttermilk, and gently stir until just combined. The batter will be very thick, but that’s ok!

Next, add in the water, vanilla, eggs and vegetable oil, and mix until the batter comes together. Fill the cupcake liners about 2/3 way full.

I like to use ancookie scoopto do this, to make sure I add the same amount of batter into each cupcake liner.

I find I can make 12-14 cupcakes using this recipe, depending on slight variations between cupcake pans and liners.

Bake for 18 minutes, or until a toothpick comes out with a few moist crumbs.

允许将它们移动到一个冷却支架以完成冷却前的蛋糕冷却5分钟。

如果你想加速冷却过程中，弹出盘到您的冷冻约30分钟。

While the cupcakes bake and cool, prepare the vanilla frosting as instructed in the recipe below.

Once the cupcakes are fully cooled, add a large swirl of buttercream. I used a Wilton 1M tip, but you can use whatever you prefer!

If you don’t have any frosting tips, you can always use a ziplock bag and just trim the tip to have a 2 cm opening.

我也平添了几分金箔的这些纸杯蛋糕爵士乐起来！要做到这一点，用无菌的油漆刷轻轻添加的金箔片23k edible gold leaf。

为做出最好的香草蛋糕提示：

• 正确衡量你的通用面粉(spoon into the cup measure then level) or use a厨房秤to measure your dry ingredients
• Use acookie scoopto easily fill your cupcake liners
• Ingredients at room tempmix together better, so be sure you set out any cold ingredients ahead of time.
• Bang your cupcake pan on the counter before putting it in the oven，以使该被捕获在面糊到表面的任何气泡
• 确保你霜降之前你的蛋糕是完全冷却！如果他们哪怕是一点点温暖，结霜可以融化马上。

Making These Cupcakes In Advance & Storage Tips:

• Make your cupcakes in advance！如果存储无结霜在密闭的容器，它们可以在冷冻在冰箱里持续在室温2天后，长达一周，或长达3个月
• 使你的时间提前结霜过多, or save any leftover frosting! It can be stored in an airtight container in thefridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
• 磨砂蛋糕可以在室温下过夜在密闭容器坐在，但我觉得正确的食用前结霜他们是最好的。

Let Me Know What You Think!

如果你试试这个潮湿的香草蛋糕食谱oil, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment

Also please tag me @chelsweets, and use the #chelsweets so that I can see your amazing creations on social media!

Other Recipes You Might Like:

• 无麸质香草蛋糕
• lol比赛博彩是哪个软件
• Funfetti Cupcakes
• 潮湿的巧克力蛋糕
• Red Velvet Cupcakes
• Chocolate Chip Pumpkin Cupcakes
• 玫瑰水蛋糕
• Matcha Cupcakes

Yield: 12-14

潮湿的香草蛋糕食谱

Print

This moist vanilla cupcake recipe with oil is insanely simple to make and equally delicious! It comes together in one bowl, and makes super moist and fluffy cupcakes!!

准备时间 10分钟

Cook Time 18 minutes

Additional Time 5 minutes

Total Time 33 minutes

Ingredients

Vanilla Cupcakes

• 1 1/4杯通用面粉（162克）
• 1 cup sugar (200 grams)
• 1个1/2茶匙发酵粉（6克），
• 3/4 tsp salt (4 grams)
• 1/2 cup buttermilk (120 grams)
• 1/4 cup vegetable oil (56 grams)
• 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
• 1 large egg, room temp (57 grams)
• 1/2 cup water (118 grams)

香草奶油Frosting

• 1 cup unsalted butter, room temperature (217 grams)
• 1/2茶匙盐（3克），
• 1 1/2茶匙香草提取物或香草豆瓣酱（6克），
• 3个1/2杯糖粉（454克） - 或1磅袋
• 1汤匙奶油（或搅打奶油）（15克），

Instructions

Vanilla Cupcakes

1. 通过预热炉350°F（175℃），和地点开始cupcake linersinbaking pans。
2. Add the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon or whisk.
3. 倒入牛奶，并轻轻搅拌，直到刚刚结合。面糊会很厚，但是这是应该的！
4. Next, add the water, vanilla, egg and vegetable oil, and mix until the batter comes together.
5. Fill the cupcake liners about 2/3 way full. Bake for 18 minutes, or until a toothpick comes out clean.
6. 允许将它们移动到一个冷却支架以完成冷却前的蛋糕冷却5分钟。如果你想加速冷却过程中，弹出盘到您的冷冻约30分钟。

香草奶油

1. 击败黄油上的中速用30秒的paddle attachment, until smooth.
2. 混合在香草精或香草豆瓣酱和盐在低速。
3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
4. 混合低几分钟直至成分完全混入并且达到所希望的稠度。
5. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
6. 将在该奶油裱花袋fit with yourfavorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
7. Garnish as desired, then enjoy!

Notes

Make your cupcakes in advance！如果存储无结霜在密闭的容器，它们可以在冷冻在冰箱里持续在室温2天后，长达一周，或长达3个月

使你的时间提前结霜过多, or save any leftover frosting! It can be stored in an airtight container in thefridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

磨砂蛋糕可以在室温下过夜在密闭容器坐在，但我觉得正确的食用前结霜他们是最好的。

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories389 Total Fat18g Saturated Fat9g 反式脂肪0g 不饱和脂肪酸8g Cholesterol50毫克 钠285mg 碳水化合物56克 Fiber0g 糖47g 蛋白2g