Forget everything you thought you knew about cupcakes needing butter to be delicious. This recipe is here to prove that you can achieve fluffy, moist, and utterly irresistible vanilla cupcakes without a single pat of butter. Perfect for those looking for a lighter option or simply out of butter, these cupcakes are about to become your new go-to.
Why This Recipe Works
- Uses vegetable oil instead of butter for a moist texture that lasts longer.
- Incorporates Greek yogurt for richness and a slight tang, enhancing the vanilla flavor.
- Simple pantry ingredients come together for an easy, foolproof bake.
- Perfectly balanced sweetness that doesn’t overpower the delicate vanilla essence.
- Quick to make, with no need for a mixer, making cleanup a breeze.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and line your muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes for an easy cleanup. Tip: If you’re out of liners, a light spray of cooking oil works in a pinch.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This not only combines them but also aerates the flour for a lighter cupcake. Tip: Sifting the flour can make your cupcakes even fluffier.
Combine Wet Ingredients
In another bowl, mix the vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth. The oil ensures moisture, while the yogurt adds richness without butter. Gradually add the milk to thin the mixture slightly for the perfect batter consistency.
Bring It All Together
Pour the wet ingredients into the dry and stir until just combined. Overmixing can lead to tough cupcakes, so stop as soon as you no longer see flour streaks. The batter will be thick but pourable.
Bake to Perfection
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
Tips and Tricks
For those looking to elevate their cupcake game, consider these advanced tips. First, using cake flour instead of all-purpose flour can give your cupcakes an even more tender crumb. Second, letting your eggs and yogurt come to room temperature before mixing ensures a smoother batter. Third, for an extra vanilla punch, scrape the seeds from a vanilla bean into the batter. Lastly, if you’re frosting these cupcakes, wait until they’re completely cool to avoid a melty mess.
Recipe Variations
- Add lemon zest and juice for a vanilla-lemon twist.
- Mix in fresh berries for bursts of fruitiness.
- Swap vanilla extract for almond extract for a nutty flavor.
- Fold in chocolate chips for a classic combo.
- Top with coconut flakes before baking for a tropical vibe.
Frequently Asked Questions
Can I use another type of oil?
Absolutely! While vegetable oil is neutral, coconut oil can add a slight tropical flavor. Just make sure it’s in liquid form when you mix it in.
What can I use instead of Greek yogurt?
Sour cream is a great substitute, offering similar richness and tang. For a dairy-free version, try coconut yogurt.
How do I store these cupcakes?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them unfrosted for up to a month.
Summary
This vanilla cupcake recipe without butter delivers all the flavor and fluffiness you crave, using simple swaps for a lighter treat. Perfect for any occasion, these cupcakes are sure to impress with their moist texture and rich vanilla taste.
