Hey there, cupcake lovers! Ever find yourself in a baking mood only to realize you’re out of butter? Don’t let that stop you from creating something sweet and magical. I’ve been there too, and trust me, you’re in for a treat.
The Story Behind These No-Butter Cupcakes
When I first started baking, cupcakes seemed like a miniature version of Mount Everest—small but oh-so-challenging. I always thought butter was the secret to moist and fluffy cupcakes, but one day, I found myself in a dilemma: no butter, but a strong craving for cupcakes. That’s when I discovered the magic of oil.
After a few experiments (and some floury messes), I stumbled upon this gem of a recipe. Using oil instead of butter not only made the process simpler but also resulted in soft, moist cupcakes with a heavenly vanilla aroma. The crunchy sugar top was an unexpected bonus—a golden crackle that’s as delightful to bite into as it is to admire.
Why You Should Try This Vanilla Cupcake Recipe Without Butter
No Fancy Equipment Needed: You don’t need a stand mixer or fancy tools—a whisk or even a spoon works perfectly.
Quick and Easy: With minimal steps and ingredients, this recipe is perfect for last-minute dessert cravings or impromptu baking sessions.
Perfectly Moist Texture: Oil keeps these cupcakes light and moist, making them a crowd-pleaser every time.
Versatile and Adaptable: Whether you’re baking for a birthday, a casual tea time, or just because, these cupcakes fit the bill. Plus, you can add your twist—chocolate chips, a dash of cinnamon, or even a dollop of jam!
Ingredients for Vanilla Cupcakes Without Butter
- 3 Eggs
- 150g Sugar
- 1 tsp Vanilla Extract
- 150ml Oil (Vegetable or Canola works best)
- 80ml Milk
- 200g All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- Sugar (to sprinkle on top)
Step-by-Step Instructions
- Prepare the Wet Ingredients
In a large bowl, whisk eggs, sugar, and vanilla extract for about 2 minutes until the mixture is pale and frothy. - Add the Liquids
Pour in the oil and milk. Continue whisking for another 2 minutes to combine everything smoothly. - Incorporate the Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt. Gradually fold this into the wet mixture, ensuring there are no lumps. - Rest the Batter
Cover the bowl and let the batter rest in the refrigerator for an hour. This step enhances the texture and flavor. - Prepare the Tray
Preheat your oven to 180°C (350°F). Line a cupcake tray with liners and fill each liner about ¾ full with batter. Tap the tray on your countertop a few times to release air bubbles. - The Sugar Crunch Magic
Sprinkle a pinch of sugar over the top of each cupcake. This creates that irresistible crunchy top. - Bake to Perfection
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Baking Tips
- Don’t Skip the Resting Time: Resting the batter enhances the fluffiness and allows the flavors to meld beautifully.
- Experiment with Toppings: Try sprinkles, chocolate chips, or a dollop of whipped cream for added flair.
- Storage: Store leftovers in an airtight container for up to 3 days—or freeze them for a quick treat later!
Easy Vanilla Cupcake Recipe Without Butter
Ingredients
- 3 Eggs
- 150 gram Sugar
- 1 tsp Vanilla extract
- 150 ml oil
- 80 ml Milk
- 200 gram All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Sugar To Sprinkle
Instructions
- In a bowl beat eggs along with sugar and vanilla for 2 minutes.
- Then add oil, milk, and beat for more than 2 minutes.
- Then shift all-purpose flour, baking powder and, salt mix well.
- Cover the bowl and let it rest in the fridge for 1 hour.
- Take a cupcake tray and place linings, fill the batter and tap the tray for 2-3 times on the working counter sprinkle some sugar on top (makes 12-14 cupcakes)
Video
Nutrition
Why These Cupcakes Are a Must-Try
This easy vanilla cupcake recipe without butter proves that simplicity can be delicious. Whether you’re a novice baker or a seasoned pro, these cupcakes will win hearts with their moist texture, rich vanilla flavor, and that signature sugar crunch. Plus, they’re versatile enough to pair with your favorite frosting or enjoy plain with a cup of tea.
So, what are you waiting for? Grab those ingredients, and let’s get baking. Trust me, you’ll be making these again and again!
I was out of gutter but really wanted to make cupcakes so I used this recipe last night. I was kind of worried they wouldn’t turn out and I thought the amount of oil was suspicious so only put like half of it. I baked them at 350 for about 30 minutes and they turn out so good.
I loved this recipe! Smelt amazing after taking out of oven and was so so delicious! 100% recommend!!