Vanilla Cupcakes

Serves 12
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Directions

  1. 1Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. 2Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. 3Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  4. 4In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  5. 5In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  6. 6In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  7. 7Add oil, vanilla extract, milk, water, and eggs to the large bowl and mix until just combined.
  8. 8Add oil, vanilla extract, milk, water, and eggs to the large bowl and mix until just combined.
  9. 9Add oil, vanilla extract, milk, water, and eggs to the large bowl and mix until just combined.
  10. 10Pour batter into prepared muffin tin, filling each cupcake liner about 2/3 full.
  11. 11Pour batter into prepared muffin tin, filling each cupcake liner about 2/3 full.
  12. 12Pour batter into prepared muffin tin, filling each cupcake liner about 2/3 full.
  13. 13Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  14. 14Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  15. 15Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  16. 16Cool cupcakes in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
  17. 17Cool cupcakes in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
  18. 18Cool cupcakes in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs

Equipment

muffin tincupcake linerslarge bowlwire rack

Tips

  • Oil based recipes yield fluffy, tender and moist cupcakes
  • Prefer an oil based cake recipe, over butter