Super Moist Vanilla Cupcakes

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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