Description
This recipe for Easy & Moist Cupcakes delivers tender, fluffy cupcakes with a perfectly balanced sweetness and a moist crumb. Ready in just 30 minutes, these cupcakes are simple to make and perfect for any occasion, whether it’s a casual snack or a special celebration. The combination of classic ingredients like all-purpose flour, sugar, and vegetable oil, enhanced by vanilla and a touch of vinegar, creates a deliciously light and flavorful treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon white or apple cider vinegar
- 1 cup milk (dairy or non-dairy)
- 1/4 cup water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly combined and aerated.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, vanilla extract, white or apple cider vinegar, milk, and water thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients and gently stir just until combined. Be careful not to overmix to maintain a light texture.
- Fill Cupcake Liners: Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving or frosting.
Notes
- Use room temperature ingredients for better mixing.
- Do not overmix the batter to ensure cupcakes stay tender.
- Substitute milk with non-dairy alternatives like almond or oat milk for a dairy-free version.
- You can add cocoa powder to the dry ingredients for chocolate cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
