Vanilla Cupcake Recipe With Oil

Easy-Vanilla-Cupcakes-Recipe

Levi Brown/Woman's Day

This cupcake recipe is the only one you'll ever need. It's simple and adaptable—to change it to chocolate, just add a cup of unsweetened cocoa powder, increase the water by half a cup and omit the eggs.

Yields: 24

Prep Time: 0 hours 5 mins

Total Time: 0 hours 45 mins

2 c. all-purpose flour

2 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1 c. milk

1/2 c. water

3/4 c. oil

1 tbsp. vanilla extract

2 large eggs

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Heat oven to 350ºF. You'll need 24 regular muffin cups with cupcake liners.
Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended. Whisk milk, water, oil, vanilla and eggs in 4-cup liquid measuring cup or medium bowl.
Make a well in the flour mixture. Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain).
Divide batter into muffin cups. Bake 20 to 25 minutes until a wooden pick inserted in center of a cupcake comes out clean.
Cool cupcakes in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack.
Add 1 cup unsweetened cocoa powder to dry ingredients. Increase water to 1 cup and omit eggs. Prepare and bake as directed.

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