Looking for a quick and easy cupcake recipe that delivers on moisture and flavor? This oil-based cupcake recipe is your answer! It’s perfect for beginner bakers or those who don’t want to fuss with melted butter.
Ingredients:
1 ¾ cups all-purpose flour
Baking Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
5. Fill the prepared cupcake liners ¾ of the way full with batter.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely on a wire rack before frosting or decorating.
Nutritional Facts (per cupcake):
Calories: 250
Please note: These are approximate nutritional values and can vary depending on the specific ingredients you use.
Conclusion
These oil-based cupcakes are incredibly versatile! You can frost them with your favorite frosting recipe, add sprinkles, or even fill them with jam or fruit curd. They’re perfect for birthday parties, bake sales, or simply enjoying a sweet treat at home. So grab your bowls and whisk, and whip up a batch today!
Frequently Asked Questions (FAQs):
1. Can I substitute the vegetable oil with melted butter?
Yes, you can! Use 1 cup of melted butter that has cooled slightly. You may need to adjust the baking time by a few minutes, so keep an eye on the cupcakes towards the end of baking.
2. My cupcakes are sinking in the middle. What went wrong?
There are a few possibilities. Overmixing the batter can cause the cupcakes to sink. Make sure you only mix until just combined. Additionally, using too much baking soda can also lead to sinking. Double-check your measurements to ensure you’re using the correct amount.
3. How can I make these cupcakes dairy-free?
Use a dairy-free milk alternative, such as almond milk or oat milk. You can also use a vegan butter substitute for the vegetable oil.
4. Can I store leftover cupcakes?
Yes, you can store leftover cupcakes in an airtight container at room temperature for up to 3 days.
5. How can I customize these cupcakes?
There are endless possibilities for customization! You can add cocoa powder to the batter for chocolate cupcakes, or use different flavored extracts like almond or lemon. You can also get creative with your frosting flavors and toppings.
