This homemade cupcake recipe is to die for and is simple to make. This is a quick recipe that can be used for cupcakes or a cake and can be adapted or flavored any way you’d like! Using oil instead of butter creates a fluffy, sponge type cupcake that is always delicious.
This is a go-to recipe that everyone needs in the front of their recipe box. I usually top these with my swiss meringue buttercream to make the most outrageous combo of not-too-sweet but moist and yummy cupcake.
I like to use veggie oil instead of butter for cupcakes, as the oil creates a moist cupcake that stays fresh at room temperature for days. Oil is easier to use than butter, as you don’t need to wait for butter to come to room temperature.I bet you could whip these cupcakes up quicker than your oven can preheat! Quick and easy, this is the perfect cupcake!
Make sure to use real Vanilla Extract, as this is the main flavor component in this cupcake and I think it makes a difference.
This recipe also uses light sour cream. The sour cream, the secret weapon in this recipe, helps keep these cupcakes moist. I’ve heard that you can substitute the sour cream with Greek Yogurt, although I have never tried it.
My Swiss Meringue Buttercream is the perfect not-so-sweet, velvety, smooth frosting to pair with this cupcake. You can find my buttercream recipe here.