These super-soft vanilla cupcakes taste really amazing. This is an easy and no-fail recipe for the best no egg no milk soft vanilla cupcakes. In a mixing bowl, sift in one and a half cups of all-purpose flour, add 150g granulated white sugar, add 1tbsp baking powder and a pinch of salt. Give the dry ingredients a good mix then set aside.
In a mixing jar, add one-third cup of vegetable oil, add 1tbsp of vanilla extract, then add one cup of warm water, about 90-110 Fahrenheit, and stir the wet ingredients to mix.
Pour the wet ingredients little by little into the bowl with flour mixture while stirring the mixture with a whisk. Mix until the batter is smooth with no lumps.
Line the baking pan with cupcake lines then using an ice cream scoop or spoon pour the batter half full. Bake in a pre-heated oven at 180C(350F) for 18—20minutes or until a toothpick inserted at the center of the cake comes out clean.
Once baked, remove your cupcakes from the oven and let them cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- 1 ½ cup (210 g) All-Purpose Flour
- 3/4 cup (150 g) Granulated Sugar
- 1 tbsp (12 g) Baking Powder
- 1/8 tsp (pinch) Salt
- 1/3 cup (75 ml) Vegetable Oil
- 1 cup (250 ml) warm water 90-110oF (32-43oC)
- 1 tbsp (15 ml) Vanilla Extract