虽然我平时做的蛋糕，每个人都需要去到香草蛋糕食谱。或者更具体的，湿润的香草蛋糕食谱有油！

Cakes take so much time to make and decorate, but cupcakes come together in a flash!! Or at least that’s I feel about them. Because this recipe uses oil instead of butter as the fat, it can be made hand and you don’t have to bother with astand mixer。

蛋糕也是这么容易吃。蛋糕已经被切成薄片，需要板材和叉子......但蛋糕？你只需剥开的衬垫，和潜水吧！

香草口味杯子蛋糕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!

你可以在不同的提取物，填充物，或糖霜添加和改变这个基础配方到一百万个不同口味的蛋糕。

想要一个柠檬蛋糕？扔在一些柠檬皮，并交换香草精柠檬提取物！

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

明白了吗？一旦你有一个你爱的基础配方，它是那么容易改变它来创建的蛋糕任何你想要的味道。或者，如果你是无麸质，你可以试试我的食谱gluten free vanilla cupcakes!!

While we’re on the topic of flavors, if you’re more of a chocolate person, I highly recommend my潮湿的巧克力蛋糕食谱。It also comes together in one bowl, and is packed with chocolate flavor.

是什么让这个潮湿的香草蛋糕食谱那么好

A notable ingredient in this moist vanilla cupcake recipe? It usesBUTTERMILK! I don’t know what is is, but I’m absolutely crazy about buttermilk.

我喜欢用它烘烤，并且在大多数我的食谱中使用它！这使得这样的招标屑，并增加了这么多的水分！这也给我的蛋糕美味的汤。

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.

You can使自己的酪! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough milk to fill 1 cup.

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.

This recipe can also be made by hand, so no need for hand or stand mixer needed! Just a big ol’ bowl, and a wooden spoon (or at least that’s what I use)!

不要忘了蒙砂！

While the texture and taste of the cupcake is very important, I’d argue that the frosting / decoration on top of the cupcake is equally important. If you have a frosting recipe you love, by all means, top these cupcakes with it!

I usually frost my cupcakes with a half batch of myvanilla buttercream。这绝对是一个甜蜜的结霜，但它是我最喜欢的绝对！

It only uses 5 ingredients, and is also super easy to make. I usually make it ahead of time, to make life easier!

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.

虽然我不喜欢混合了我的蛋糕装饰品，结霜的提示，我用的最多的就是我的Wilton 1m tip(open star). This frosting tip pipes those beautiful and classic swirls that we know and love!

如何使这个潮湿的香草蛋糕食谱与石油

通过预热炉350°F（175℃）开始，并且在烤盘地方蛋糕衬垫。

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 an饼干瓢to 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.

烤18分钟，或直到牙签出来与一些潮湿面包屑。

Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

如果你想加速冷却过程中，弹出盘到您的冷冻约30分钟。

虽然蛋糕烘烤和冷却，准备香草结霜的指示在下面的食谱。

一旦蛋糕完全冷却后，加入大量奶油漩涡中。我用威尔顿1M小费，但你可以使用任何你喜欢的！

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.

I also added a bit of gold leaf to these cupcakes to jazz them up! To do this, use a sterile paint brush to gently add the gold leaf sheets of23K可食用金箔。

Tips for Making The Best Vanilla Cupcakes:

• Properly measure your all-purpose flour(spoon into the cup measure then level) or use akitchen scale来衡量你的干料
• 用一个饼干瓢可以轻松填写​​你的蛋糕衬垫
• Ingredients at room temp一起更好的组合，所以一定要设定提前出局任何冷的成分。
• Bang your cupcake pan on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface
• Be sure your cupcakes are COMPLETELY cooled before you frost them! If they’re even a little bit warm, the frosting can melt right off.

Making These Cupcakes In Advance & Storage Tips:

• 让你的蛋糕提前! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
• 让你提前结霜或保存任何剩余的结霜！它可以储存在密闭容器中冰箱里长达一个月，或在冷冻长达3个月。确保一旦解冻，以获得一致性很好，再次顺利给它一个很好的轰动。
• Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

让我知道你的想法！

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

还请我的标签@chelsweets，并使lpl外围赌注用#chelsweets，这样我可以看到社交媒体的惊人的创作！

Other Recipes You Might Like:

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• Funfetti蛋糕
• Moist Chocolate Cupcakes
• Red Velvet Cupcakes
• 巧克力片南瓜蛋糕
• Rose Water Cupcakes
• Matcha Cupcakes

Yield: 12-14

Moist Vanilla Cupcake Recipe

Print

油这潮湿的香草蛋糕食谱是出奇的简单制作和同样美味！它走到一起在一个碗里，使得超级滋润和柔软的蛋糕！

Prep Time 10 minutes

Cook Time 18分钟

额外的时间 5 minutes

总时间 33分钟

Ingredients

香草口味杯子蛋糕

• 1 1/4 cup all-purpose flour (162 grams)
• 1个糖（200克），
• 1 1/2 tsp baking powder (6 grams)
• 3/4茶匙盐（4克），
• 1/2杯牛奶（120克），
• 1/4 cup vegetable oil (56 grams)
• 1汤匙香草精或香草豆糊（12克），
• 1 large egg, room temp (57 grams)
• 1/2 cup water (118 grams)

香草奶油糖霜

• 1杯无盐黄油，室温（217克），
• 1/2 tsp salt (3 grams)
• 1 1/2 tsp vanilla extract or vanilla bean paste (6 grams)
• 3 1/2 cups powdered sugar (454 grams) - or a 1 lb bag
• 1 Tbsp heavy cream (or whipping cream) (15 grams)

说明

香草口味杯子蛋糕

1. Begin by preheating oven to 350°F (175°C), and place蛋糕衬垫在烤盘。
2. 面粉，糖，泡打粉和盐添加到一个大碗里，轻轻地用大勺子或打蛋器结合。
3. Pour in the buttermilk, and gently stir until just combined. The batter will be very thick, but that's how it should be!
4. 接下来，添加水，香草，鸡蛋，植物油，并搅拌直至面糊走到一起。
5. 填写约2/3的方式蛋糕衬垫。烤18分钟，或直到牙签出来干净。
6. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

Vanilla Buttercream

1. Beat the butter on a medium speed for 30 seconds with a桨附件, until smooth.
2. Mix in the vanilla extract or vanilla bean paste and salt on a low speed.
3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
5. 如果结霜太厚，在添加额外的奶油（1汤匙在时间）。如果结霜太薄，加入更多的糖粉（杯四分之一在同一时间）。
6. Place the buttercream in apiping bagfit with your最喜欢的结霜提示, and pipe large swirls onto the fully cooled cupcakes.
7. Garnish as desired, then enjoy!

笔记

让你的蛋糕提前! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer

让你提前结霜或保存任何剩余的结霜！它可以储存在密闭容器中冰箱里长达一个月，或在冷冻长达3个月。确保一旦解冻，以获得一致性很好，再次顺利给它一个很好的轰动。

Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Nutrition Information

Yield

14

份量

1
Amount Per Serving 卡路里389 总脂肪18克 饱和脂肪9克 Trans Fat0g Unsaturated Fat8克 Cholesterol50mg Sodium285mg Carbohydrates56g 纤维0g Sugar47g Protein2g