Preheat your oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, and baking powder. Set aside.
1½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder
In a medium bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
½ cup vegetable oil, ½ cup whole milk, 2 large eggs, 1 teaspoon pure vanilla extract
Add the wet ingredients to the dry and whisk until no large lumps remain-- you don’t want to overmix or you’ll end up with dense cupcakes.
Divide the batter between the prepared cupcake pans, filling each one about ¾ of the way full.
Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack and cool completely before frosting.