Are you craving a sweet treat but short on time and fancy baking skills? Then look no further! This easy oil cupcake recipe is perfect for beginner bakers and busy weeknights. These moist and tender cupcakes are surprisingly simple to make, requiring minimal ingredients and effort. Get ready to impress your family and friends with these delightful homemade goodies – they’re so good, no one will believe how quick and easy they are to whip up!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures even baking and easy removal of your delicious cupcakes.
Mixing the Batter:
-
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, resulting in light and fluffy cupcakes.
-
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined. Don't overmix; a few lumps are okay.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough cupcakes.
-
Stir in the milk until the batter is smooth. The batter should be slightly thick but pourable.
Baking the Cupcakes:
-
Fill each cupcake liner about ¾ full. This prevents the cupcakes from overflowing during baking.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on them.
-
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting and Serving Suggestions:
Once cooled, unleash your creativity! These cupcakes are a blank canvas for your favorite frosting. A simple buttercream frosting, a creamy chocolate ganache, or even a sprinkle of powdered sugar will elevate these already delicious cupcakes. Serve them warm or at room temperature – they're delightful either way!
Tips for Success:
- Room temperature ingredients: Using room temperature ingredients helps the batter emulsify better, resulting in a smoother, more consistent texture.
- Don't overmix: Overmixing the batter develops the gluten in the flour, leading to tough cupcakes. Mix until just combined.
- Check for doneness: Use a toothpick to check if the cupcakes are done. If it comes out clean, they're ready.
- Cool completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Chocolate Cupcakes: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Cupcakes: Add the zest of one lemon to the batter and a teaspoon of lemon extract.
- Spice Cupcakes: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 250
- Fat: Approximately 12g
- Sugar: Approximately 15g
This easy oil cupcake recipe is a perfect example of delicious and simple homemade cooking. It’s a great recipe for quick dinner ideas or an afternoon treat. It's a foolproof recipe that will undoubtedly become a favorite in your recipe collection. Enjoy!