Description
Delicious and versatile classic cupcakes that can be made in vanilla, chocolate, or red velvet flavors, perfect for any occasion.
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract (for Vanilla)
- 3/4 cup cake or plain flour
- 3/4 tsp baking powder
- Pinch of salt
- 1/4 cup whole milk
- 1/4 cup cocoa powder (for Chocolate)
- 1/2 tsp vanilla extract (for Red Velvet)
- 1/2 to 1 tsp red food coloring (for Red Velvet)
- 3/4 tbsp cocoa powder (for Red Velvet)
- 1/8 tsp baking soda (for Red Velvet)
- 1/4 tsp kosher salt (for Red Velvet)
- 1/4 cup buttermilk (or whole milk + 1/2 tbsp vinegar) (for Red Velvet)
- 1/2 tsp white vinegar (for Red Velvet)
Instructions
- Preheat the oven to 350°F and line a 12-cup cupcake pan with liners.
- In a mixing bowl, combine the vegetable oil and sugar until smooth. Add the egg and vanilla extract for vanilla cupcakes and mix well. For red velvet, mix in the red food coloring as desired.
- In another bowl, sift together the dry ingredients. Add half of this mixture to the wet mixture, followed by the milk. Mix, then add the rest of the dry ingredients and combine.
- Fill the liners about 2/3 full with the batter.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
Notes
Store in an airtight container for 2-3 days at room temperature, or refrigerate for about a week. For long-term storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American