Moist Vanilla Cupcakes with Oil Easy Recipe

Vanilla Cupcakes with Wheat Flour, With and Without Eggs

Discover two versions of this healthy, moist vanilla cupcakes with oil, easy recipe: Regular cupcakes with eggs, and also eggless vanilla cupcakes. In this moist vanilla cupcakes recipe with oil, you’ll find that an important ingredient is wheat flour. You might have made vanilla cupcakes before, but perhaps not ones that are as healthy or as moist as these are. Besides, these are very tasty as well. What more could cake lovers want? Do read on to find out how to make soft, healthy vanilla cupcakes from scratch. Try out this vanilla cupcake recipe with oil and find out what makes these cupcakes healthier and super-moist.

If you want to check out a simple butter frosting for these moist vanilla cupcakes with oil, please check my custard cupcakes recipe. And if you want to try out another superb baking recipe with whole wheat flour, my eggless banana bread recipe is just the one to check out.

Ingredients

Regular Vanilla cupcakes

110 g (¾ cup + 2 tbsp) maida (all-purpose flour)

50 g (¼ cup + 2 tbsp) whole wheat flour (atta)

1 tbsp custard powder (vanilla-flavoured) or cornflour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

100 g (7 tbsp) oil

140 g (½ cup + 2 tbsp) fine sugar

2 eggs

½ cup milk

1 tsp vinegar

1 tsp vanilla extract

2 tbsp finely chopped almonds and pistachios

(Makes 10 medium-size cupcakes or 12 -13 small ones)

Eggless Vanilla cupcakes

90 g (⅔ cup) maida

45 g (⅓ cup) whole wheat flour

2 tsp custard powder (vanilla-flavoured) or cornflour

¾ tsp baking powder

¼ tsp baking soda

⅓ tsp salt

80 g (6 tbsp) oil

110 g (½ cup) fine sugar

3 tbsp yogurt

6 ½ tbsp milk

¾ tsp vinegar

¾ tsp vanilla extract

(Makes 9 small cupcakes)

Procedure:

Regular Vanilla cupcakes

1. Keep aside around 2 tbsp of the milk and prepare buttermilk from the remaining milk by adding the vinegar to it. Stir the mix and set it aside for around 10 minutes.
2. Sift the maida, whole wheat flour, custard powder, baking powder, baking soda, and salt together, twice, to ensure all the dry ingredients are well mixed.
3. Whisk the oil and sugar well for around 2-3 minutes by hand or 1 full minute with an electric beater. (If you’re using granulated sugar, grind it coarsely first.)
4. Beat in the eggs, one by one, whisking well after each addition.
5. Mix in the vanilla extract.
6. Stir in half of the dry ingredients mix and half of the buttermilk. Mix only till batter is lump-free. Stir in the remaining half of the flour mix and the buttermilk. Don’t overbeat.
7. If necessary, add in the milk that had been kept aside, to bring the batter to a ribbon consistency.
8. Divide the batter into 10 paper cups or around 12 – 13 smaller cupcake liners or moulds. Fill each paper cup or liner to just around two-thirds of its capacity.
9. Sprinkle a few chopped nuts on the top of the batter in each paper cup or cupcake liner.
10. Bake the cupcakes at 170 C (340 F) F for around 22 minutes, or till a toothpick inserted into a cupcake comes out clean.

Eggless Vanilla Cupcakes

For the eggless cupcakes, follow the same steps as above, mixing in the yogurt in place of the eggs in Step 4. Whisk well for around 2 – 3 minutes.

Enjoy!