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
