Perfectly fluffy, moist, and light, these Easy & Moist Cupcakes are made with simple pantry ingredients and are great for any occasion. Whether you’re celebrating a birthday, hosting a party, or simply craving a sweet treat, this recipe delivers soft and delicious cupcakes in just 30 minutes!
Why You’ll Love This Recipe
Simple Ingredients: Made with items you likely already have in your pantry.
Versatile: Perfect as-is or customizable with your favorite frostings and toppings.
Quick to Make: Only 30 minutes from start to finish.
Dairy-Free Option: Can easily be made with non-dairy milk for a lactose-free treat.
Light and Fluffy: These cupcakes strike the perfect balance between moist and airy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/3 cup vegetable oil (or melted coconut oil)
1 tablespoon white or apple cider vinegar
1 cup milk (dairy or non-dairy)
1/4 cup water
Directions
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In a separate bowl or measuring cup, combine the oil, vanilla extract, vinegar, milk, and water.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can affect the texture.
Evenly divide the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Cupcake: 185 kcal
Variations
Lemon Cupcakes: Add 1 tablespoon of lemon zest and replace the vinegar with freshly squeezed lemon juice.
Chocolate Version: Replace 1/4 cup of flour with cocoa powder for a rich chocolate flavor.
Spiced Cupcakes: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced variation.
Filled Cupcakes: Scoop out a small portion from the center of each cupcake and fill with jam, chocolate ganache, or caramel.
Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
Storage/Reheating
Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: These cupcakes freeze well! Wrap each cooled cupcake individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cupcakes slightly in the microwave for 5-10 seconds to enjoy them fresh and soft.
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FAQs
How do I prevent my cupcakes from being too dense?
Make sure not to overmix the batter. Stir just until the wet and dry ingredients are combined to keep the cupcakes light and fluffy.
Can I use almond milk or oat milk?
Yes, both almond milk and oat milk work well in this recipe as substitutes for dairy milk.
Can I double the recipe?
Absolutely! This recipe can be doubled to make 24 cupcakes. Adjust the baking time slightly if needed and bake in two batches if your oven space is limited.
Do I need to use cupcake liners?
While cupcake liners make cleanup easier and help with presentation, you can grease the cupcake pan with oil or butter if you don’t have liners on hand.
Can I frost these cupcakes?
Of course! These cupcakes pair beautifully with buttercream, cream cheese frosting, or whipped ganache.
Conclusion
These easy and moist cupcakes are perfect for any occasion and are a breeze to make with pantry staples. With a light, fluffy texture and endless customization options, they’re sure to become a go-to favorite. Enjoy them plain or dress them up with your favorite frosting and toppings. Happy baking.
📖 Recipe:
PrintEasy & Moist Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Fluffy, moist, and incredibly easy to make, these cupcakes use simple pantry ingredients and deliver bakery-quality results in just 30 minutes. Perfect for birthdays, parties, or an everyday treat, this versatile recipe can be customized with frostings, toppings, or flavor variations.
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
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 your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, combine the oil, vanilla extract, vinegar, milk, and water.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Avoid overmixing the batter to ensure light and fluffy cupcakes.
For dairy-free cupcakes, use almond milk, oat milk, or another non-dairy alternative.
These cupcakes freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 185 kcal