Vanilla Sponge Cupcakes with Oil

Sponge Cupcakes made with airy cake batter are light, fluffy, and have a delicate, moist crumb. They are our favorite for both everyday treats and special occasions. They’re easy to make, versatile, and pair well with everything from fresh fruit to rich frosting.

VANILLA SPONGE CUPCAKES

I usually make sponge bundt cake or a round cake, so these vanilla sponge cupcakes are a soft, fluffy take on the classic. They’re made with oil instead of butter for an extra-moist texture that stays tender for days. Best of all, they keep for up to 4 days at room temperature or can also be frozen for later. They’re great for last-minute parties or an after-dinner dessert.

WHY I LOVE THIS RECIPE

• Sponge Batter is Oil-Based
• I love that this recipe uses oil, which I always have on hand. I’ve successfully used mild olive oil, coconut oil, or canola oil in this recipe. I stick with neutral-tasting oil when making these for my husband because he doesn’t care for coconut flavor.
• All-Purpose Flour
• No fancy flour is required; use all-purpose flour.
• Plain or Dressed Up
• Sponge cupcakes are delicious, dusted with powdered sugar, and served with fresh fruit such as strawberries, sliced peaches, and raspberries. For a fancier display, use whipped cream, ganache, lemon curd, buttercream, or a simple butter glaze. The possibilities are endless.
• Consistency
• This recipe doesn’t disappoint. I love that I can count on it, and it always delivers. The cake’s rise doesn’t solely rely on egg whites. Adding baking powder leaves room for some egg white deflation without sacrificing the cake’s fluffy texture.

THINGS YOU NEED

• Mixing Bowls
• Hand-Held Mixer
• Kitchen Scale (my favorite)
• Cupcake pan
• White Cupcake Liners
• Easy Pour Measuring Cup
• Cooling Rack

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SPONGE CUPCAKE INGREDIENTS

• Eggs
• Powdered Sugar
• Oil
• Hot Milk
• Vanilla Extract
• Cream of tartar, vinegar, or lemon juice
• Flour
• Baking Powder
• Salt

MERINGUE

Meringue is an essential component of sponge cake batter. Beat the egg whites with a touch of cream of tartar, vinegar, or freshly squeezed lemon juice, and powdered sugar until stiff, shiny peaks form. Over-whipped meringue is grainy and dry, usually with a pool of liquid at the bottom of the bowl.

SPONGE CUPCAKE BATTER

Use a folding technique to incorporate flour and meringue into the egg yolk mixture. Sift the flour into the egg yolk mixture gradually, alternating with the meringue.

• When preparing the egg yolk mixture, follow the ribbon stage rule before adding oil, hot milk, and Vanilla Extract.
• The Ribbon stage is a baking term that refers to a batter consistency. It is reached when batter lifted up with a whisk, spoon, or spatula falls back down into a bowl, slowly forming a ribbon. The ribbon should hold its shape for a few moments before slowly disappearing, blending into the mixture.
• I add hot milk to the egg yolk sugar mixture to ensure the sugar is fully dissolved. The hot milk, along with the oil, coats the flour, preventing excess gluten from forming, thus yielding a soft, tender cake crumb.
• Stiff, shiny meringue is made from egg whites, a pinch of cream of tartar, and powdered sugar.
• Whisk together all-purpose flour, baking powder, and salt in a bowl.

FILL CUPCAKE PAN

To prevent greasy, wet cupcake bottoms, sprinkle dry rice in the bottom of each cupcake cavity before lining the pan with cupcake liners. The rice absorbs moisture trapped between the liner and the pan, preventing a soggy bottom in cupcake liners.

BAKE CUPCAKES

Bake the cupcakes in the preheated oven at 330°F (165°C) for about 16-18 minutes, until a toothpick inserted in the middle comes out clean. Allow them to cool for 2 minutes in the pan, then remove them from the baking pan and transfer them to a cooling rack to cool completely.

SPONGE CUPCAKE SUCCESS TIPS

FROSTING OR NOT?

While vanilla sponge cupcakes are exceptional, with delicate vanilla flavor as-is or dusted with powdered sugar, you can use various frostings, toppings, or fillings to make a more glammed-up version.

• Fillings: Fruit Cake Filling, Jam, Lemon Curd, Raspberry Curd, Ganache
• Toppings: chocolate shavings/decorations, coconut flakes, fruit
• Frostings: Whipped cream, German/Custard Buttercream, Ermine/Flour Buttercream, American Buttercream, Swiss Meringue Buttercream, Simple Butter Glaze

TRY THESE CUPCAKE RECIPES

• Chocolate Cupcakes
• Gingerbread Cupcakes
• Basketball Cupcakes
• Blueberry Buckle Muffins
• Cream Cheese Muffins via Your Home Based Mom

Print Pin

Vanilla Sponge Cupcakes

Delicious recipe for Vanilla Sponge Cupcakes that are light and less sweet.

This recipe yields 12-14 cupcakes, depending on the size of the cupcake liners. Taller liners can hold more batter.

Serving size: 1 Cupcake

Course Cake, cupcake, Dessert

Cuisine American

Keyword oil cupcake recipe, vanilla cupcake recipe, vanilla oil sponge cupcakes, vanilla sponge cupcakes

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 12

Author Hani

Ingredients

• 3 eggs (egg whites and yolks separated)
• ¼ tsp cream of tartar (or lemon juice or white vinegar)
• 1 cup powdered sugar, 120 grams, divided
• ¼ cup oil, 60 ml
• ¼ cup hot milk
• 1 teaspoon Vanilla Extract
• 1 cup all-purpose flour,140 grams
• 1/4 tsp table salt
• 1 tsp baking powder

Instructions

• Preheat oven to 330°F (165°C).

  Prepare a cupcake pan. Add a 1/2 teaspoon of raw rice on the bottom of each cavity and line the pan with cupcake liners.
• In a bowl, whisk flour (1 cup, 140 grams), baking powder (1 teaspoon), and salt (1/4 teaspoon). Set aside.
• In a mixing bowl, on medium-high speed, beat powdered sugar (1/2 cup, 60 grams) and three egg yolks. Beat until the ribbon stage is reached, or doubled in volume and pale in color.

  Decrease the speed to medium and gradually beat in oil (1/4 cup, 60 ml), beat well until well combined, about 2 minutes.

  Then, gradually at low speed, add hot milk (1/4 cup, 60ml). Scrape down the bowl and continue beating until well combined and homogeneous.
• In a clean bowl, on high speed, beat 3 egg whites and cream of tartar (1/4 teaspoon) until foamy. Gradually beat in powdered sugar ( ½ cup, 60 grams). Beat until stiff, glossy peaks are formed. Take care not to overmix or the cupcakes will be dry.
• Gradually fold sifted flour mixture into the egg yolk mixture, alternating with meringue.

  Divide batter into a prepared cupcake pan, using a generous 1/4 cup measure, fill cupcakes about 2/3 full.

  Bake cupcakes for 16-18 minutes, until a toothpick inserted in the middle comes out clean.

  Transfer to a cooling rack to cool completely.

Notes

• Can I freeze sponge cupcakes? Cupcakes can be frozen for up to 2 months.
• How to store cupcakes? Store cooled cupcakes at room temperature in an airtight container for up to 4 days.
• What frosting goes well with sponge cupcakes?
  Enjoy plain, dusted with powdered sugar, or topped with whipped cream, buttercream, or ganache.