Can you use butter for cupcakes instead of vegetable oil?

Yes, you can use butter instead of vegetable oil in cupcakes. Butter will make the cupcakes richer and more flavorful, but it will also make them more dense. If you want light and fluffy cupcakes, you should use vegetable oil. However, if you prefer richer and more flavorful cupcakes, you can use butter.

Here are a few things to keep in mind when using butter instead of vegetable oil in cupcakes:

- You will need to use less butter than vegetable oil. Butter is more solid than vegetable oil, so you will need to use less of it to achieve the same consistency. A good rule of thumb is to use about 3/4 cup of butter for every 1 cup of vegetable oil.

- You may need to adjust the other ingredients in your recipe. Butter will add more fat to your cupcakes, so you may need to reduce the amount of other fats, such as milk and eggs. You may also need to increase the amount of leavening agents, such as baking powder and baking soda.

- Butter will make your cupcakes more dense. If you want light and fluffy cupcakes, you should use vegetable oil. However, if you prefer richer and more flavorful cupcakes, you can use butter.

Here is a recipe for cupcakes using butter instead of vegetable oil:

Ingredients:

- 1 cup all-purpose flour

- 1/2 cup unsweetened cocoa powder

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 cup granulated sugar

- 1/2 cup packed light brown sugar

- 1/2 cup unsalted butter, softened

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup milk

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the brown sugar, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

5. Divide the batter among the prepared cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Enjoy your delicious butter cupcakes!