These simple vanilla cupcakes are my absolute go-to. They have all the components that make a cupcake excellent. They are moist, but they come easily out of the wrapper. They are packed full of flavor. They are a perfect, light, nondescript color that is easy to decorate. They stay moist in the fridge for DAYS. And they are easy and quick to make, using the most basic ingredients.
When I do a chocolate cupcake, I use the same batter that I use for my chocolate cakes. When I do a vanilla cupcake, I switch it up a bit from my cake. My vanilla cakes are a little more dense than most would like a cupcake to be. I switch this recipe up sometimes. I’ve turned it into cherry chip, into maple, into chocolate chip, into banana- simply by adding an ingredient or two. It’s versatile.
I have topped these with vanilla or chocolate buttercream, strawberry whipped topping, ermine icing, cream cheese icing, you name it.
Recipe makes 2 dozen cupcakes
2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon baking powder
1 tsp salt
1 cup milk (I use whole milk- the higher fat content, the better)
1/2 cup vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup very hot water
1. Preheat oven to 350°F and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to your dry ingredients and mix well to combine.
4. Slowly add the water to the batter and mix carefully until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be very thin.
5. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
6. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
7. Top with your favorite icing after cooled completely.