Super Moist Vanilla Cupcakes
Super Moist Vanilla Cupcakes is a easy American recipe that serves 12. 150 calories per serving. Recipe by Cooking with Shirley on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.35 total, $0.70 per serving
Ingredients
- 1.5 cup All-Purpose Flour (210 g, sifted)
- 0.75 cup Granulated Sugar (150 g, fine granulated)
- 1 tablespoon Baking Powder (12 g, double‑acting)
- 0.125 teaspoon Salt (pinch, fine sea salt)
- 0.33 cup Vegetable Oil (75 ml, neutral oil such as canola or sunflower)
- 1 cup Warm Water (250 ml, heated to 90‑110 °F (32‑43 °C))
- 1 tablespoon Vanilla Extract (15 ml, pure vanilla extract)
- 12 pieces Paper Cupcake Liners (Standard size, for a 12‑cup muffin pan)
Instructions
Measure and sift dry ingredients
In a mixing bowl, measure 1½ cup all‑purpose flour, ¾ cup granulated sugar, 1 Tbsp baking powder and a pinch (1/8 tsp) salt. Sift the flour to ensure a light batter.
Time: PT5M
Prepare the wet mixture
Heat water until it reaches 90‑110 °F (32‑43 °C). In a separate container, combine the warm water with 1/3 cup vegetable oil and 1 Tbsp vanilla extract. Stir gently.
Time: PT5M
Combine wet and dry mixtures
Pour the wet mixture into the dry ingredients a little at a time, whisking until the batter is smooth and free of lumps.
Time: PT5M
Line pan and fill
Line a 12‑cup muffin pan with paper liners. Fill each liner about halfway (≈½ cup batter) using a spoon or piping bag.
Time: PT5M
Bake cupcakes
Preheat the oven to 350 °F (180 °C). Bake the cupcakes for 18‑20 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT20M
Temperature: 350°F
Cool cupcakes
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 0.5 g
Dietary info: Vegan, Dairy‑Free, Egg‑Free, Nut‑Free
Allergens: Wheat (gluten), Soy (if vegetable oil is soy‑based)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (use 1:1, may be denser)
- Instead of Granulated Sugar: Coconut Sugar, Brown Sugar (light)
- Instead of Baking Powder: Baking Soda + Cream of Tartar (1 tsp + ½ tsp)
- Instead of Salt: Kosher Salt (adjust amount)
- Instead of Vegetable Oil: Melted Coconut Oil, Melted Butter (not dairy‑free)
- Instead of Warm Water: Unsweetened Almond Milk (warm)
- Instead of Vanilla Extract: Vanilla Bean Seeds, Almond Extract (use ½ tsp)
- Instead of Paper Cupcake Liners: Silicone Cupcake Liners
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Measuring Cups
- Piping Bag (optional) (optional)
- Cupcake (Muffin) Pan
- Oven
- Wire Cooling Rack
- Toothpick or Cake Tester
Critical Steps — Do Not Skip
- Accurate measurement of dry ingredients
- Water temperature must be 90‑110 °F (32‑43 °C)
- Bake until a toothpick comes out clean
Chef Tips from the Video
- Use room‑temperature water for a smoother batter.
- For extra flavor, add a pinch of almond extract along with vanilla.
- Line the pan with silicone liners for easy release and less waste.
Troubleshooting
Cupcakes are dense or heavy.
Do not over‑mix the batter and ensure the baking powder is fresh.
Cupcakes sink in the middle.
Check that the oven is fully preheated and avoid opening the door early.
Cupcakes are dry.
Make sure the water is warm (not hot) and bake for the minimum time; test with a toothpick.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Can sit at room temperature for 1‑2 days in a sealed container.
Make-Ahead Tips
- Bake the cupcakes a day ahead and store in an airtight container.
- Freeze baked cupcakes; thaw at room temperature before frosting.
Frequently Asked Questions
What is the cultural significance and history of vanilla cupcakes in American cuisine?
Cupcakes became popular in the United States in the early 20th century as a convenient, single‑serving cake. Vanilla is the classic flavor, symbolizing simple home baking and celebrations like birthdays and holidays.
What are traditional regional variations of cupcakes in the United States?
While the basic vanilla cupcake is nationwide, regional twists include New York cheesecake cupcakes, Southern red velvet cupcakes, and West Coast lemon‑blueberry cupcakes, each reflecting local tastes and ingredients.
How are vanilla cupcakes traditionally served in American celebrations?
They are often frosted with buttercream or cream cheese icing, topped with sprinkles, and arranged on tiered stands for birthdays, baby showers, and holiday gatherings.
What occasions are vanilla cupcakes commonly associated with in American culture?
Vanilla cupcakes are a staple for birthdays, graduations, baby showers, and casual tea parties, offering a portable and festive dessert option.
What authentic ingredients are used in traditional American vanilla cupcakes versus acceptable substitutes?
Traditional recipes call for all‑purpose flour, granulated sugar, butter, eggs, milk, and vanilla. This vegan version substitutes vegetable oil for butter, water for milk, and omits eggs, while still delivering a moist crumb.
What other American dishes pair well with vanilla cupcakes from Cooking with Shirley?
Serve them alongside classic American beverages like iced tea, coffee, or a glass of cold milk (or plant‑based milk for a vegan pairing). They also complement a light fruit salad or a scoop of vanilla ice cream.
What makes these egg‑free, dairy‑free vanilla cupcakes special in American baking?
They provide a fluffy, moist texture without common allergens, making them inclusive for vegans and those with egg or dairy sensitivities while still tasting like a traditional vanilla cupcake.
What are the most common mistakes to avoid when making vanilla cupcakes from Cooking with Shirley?
Common errors include using water that’s too hot, over‑mixing the batter, and opening the oven too early. Each can cause dense cupcakes or cause them to sink.
Why does this vanilla cupcake recipe use vegetable oil instead of butter?
Vegetable oil stays liquid at room temperature, keeping the cupcakes moist and tender, and it eliminates the need for dairy, making the recipe vegan‑friendly.
Can I make the vanilla cupcakes ahead of time and how should I store them?
Yes, bake them a day ahead and keep them in an airtight container at room temperature, or freeze them for up to two months. Thaw frozen cupcakes before frosting.
What does the YouTube channel Cooking with Shirley specialize in?
Cooking with Shirley focuses on simple, approachable home‑cooking recipes, often highlighting allergen‑friendly and budget‑conscious dishes for everyday cooks.
How does the YouTube channel Cooking with Shirley's approach to vegan baking differ from other cooking channels?
Cooking with Shirley emphasizes minimal ingredient swaps, clear step‑by‑step visuals, and practical tips for home kitchens, making vegan baking accessible without specialized equipment.
Last updated: September 1, 2026
