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Three undecorated cupcakes on a white plate.
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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
Prep Time10 minutes
Cook Time16 minutes
Course: Cake, cupcake, Dessert
Cuisine: American
Keyword: oil cupcake recipe, vanilla cupcake recipe, vanilla oil sponge cupcakes, vanilla sponge cupcakes
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.