Description
These easy and moist cupcakes are perfect for any occasion, offering a tender crumb and subtle sweetness. With simple pantry staples and straightforward steps, you can enjoy delicious homemade cupcakes in under 40 minutes. They are versatile and can be made with dairy or non-dairy milk, and coconut oil as a healthy alternative.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon white or apple cider vinegar
- 1 cup milk (dairy or non-dairy)
- 1/4 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil (or melted coconut oil), vanilla extract, vinegar, milk, and water thoroughly.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and gently stir until just combined. Be careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Evenly divide the batter among the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the cupcakes light and fluffy.
- You can substitute non-dairy milk (such as almond, soy, or oat milk) to make the cupcakes vegan-friendly.
- Using vinegar helps activate the baking soda, giving the cupcakes a nice rise and tender texture.
- Add your choice of frosting or toppings once the cupcakes have completely cooled.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
