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MOIST VANILLA CUPCAKES WITH OIL
Moist Vanilla Cupcakes with Oil is a comforting cupcake recipe. These fluffy, moist and soft Vanilla Cupcakes with Buttercream frosting is the easiest Cupcake recipe, anyone can try.
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Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
cool the cupcakes to room temperature for 5 minutes:
5
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
5
Cupcakes
Calories:
280
kcal
Author:
Anjali
INGREDIENTS
1x
2x
3x
Dry Ingredients
1
Cup
Refined Flour
½
teaspoon
Baking Soda
½
teaspoon
Baking Powder
¼
teaspoon
Ground Cinnamon
⅔
Cup
Chopped Cashew Nuts
¼
Cup
Raisins
Wet Ingredients
½
Cup
Vegetable Oil
½
Cup
Brown Sugar
1
tablespoon
Yogurt
½
teaspoon
White Vinegar
1
tablespoon
Pure Vanilla Extract
For Buttercream Frosting
½
Cup
Butter
melted at room temperature
¼
Cup
Icing Sugar
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INSTRUCTIONS
To prepare the Wet Ingredients
First, take Oil and Brown Sugar and I cream these two at High speed for 3 minutes, using a hand held mixer.
To this add Yogurt, Vanilla Extract and Vinegar and keep it aside.
To prepare the Dry Ingredients
In a separate bowl, mix flour with baking soda and baking powder. Also add the ground cinnamon to it.
Gove it a quick stir with a spoon
Mix the Dry and Wet Ingredients
To your wet batter, slowly add the dry ingredients mix, by sieving it.
Use a wooden spatual or silicon spoon to fold the mixture.
Now use a hand held mixer and whisk at high speed for 30 seconds.
Now, finally add in your chopped Cashew nuts and Raisins.
Place the Cupcake batter in the Cupcake lined Cupcake tray.
Grease the Cupcake liners with a oil brush
To this add the Vanilla Cupcake Batter. You can use a cookie scoop to scoop out the batter and place it in the Liners.
Finally, bake your Cupcakes for 5 minutes at 356 F and then after 5 minutes reduce the tempertaure to 256 F and continue baking for another 5 minutes.
Once they are baked, keep them in the oven for another 5 minutes and then take the cupcakes out on a cooking rack.
To make the Buttercream Frosting
Use 1 cup of Butter at room temperature.
Whisk this with a handheld mixture for 3 minutes at high speed or until it gets creamy
To this slowly add the icing sugar. Add one spoon at a time and continue whisking for 5-6 minutes.
Once you get sofot peak, take it out and pour it in the piping bag
Take a Piping bag and invert it in a glass.
Spoon your Buttercream frosting, into this glass and once its all gone, press it downwards towards the tip of your Piping bag.
Once the cpcakes have cooled down, decorate them with buttercream frosting and sprinklers.
Now choose the nozzle of your choice and pipe out the frosting over the cupcakes.
Decorate it with some colorful sprinkles
Your Moist Vanilla Cupcake Recipe With Oil is ready.
Video
Nutrition
Nutrition Facts
MOIST VANILLA CUPCAKES WITH OIL
Amount Per Serving
Calories
280
* Percent Daily Values are based on a 2000 calorie diet.
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