Substitute for Butter in Baking: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitute for butter in baking depends on the recipe. For muffins and quick breads that call for melted butter, use 3/4 cup of vegetable oil for every 1 cup of butter. For cookies and cakes that require creaming the butter with sugar, stick margarine or shortening are the most effective substitutes.

Butter contributes flavor, tenderness, and structure to baked goods. Because butter is about 80% fat and also contains water, replacing it changes the final texture. Choosing the right substitute requires understanding the role butter plays in a specific recipe, whether it is for leavening, moisture, or creating a flaky texture.

Substitutes for butter in baking (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Butter is about 80% fat and contains water; swaps change texture slightly

How to choose the right substitute for butter

When selecting a butter substitute, consider how butter functions in the recipe. In many cookie and cake recipes, softened butter is creamed with sugar. This process traps air, which helps the baked good rise and creates a tender crumb. For these recipes, a solid fat that can be creamed is necessary. Stick margarine and shortening perform this function well.

In recipes like muffins or some brownies, butter is melted and simply stirred in with other wet ingredients. Here, its main role is to add fat and moisture. A liquid fat like vegetable oil can serve the same purpose. For pie crusts, cold butter is cut into flour to create flaky layers as it bakes. To achieve a similar texture, a solid fat that can be kept cold, such as shortening or solid coconut oil, is the best choice.

Butter substitutes by recipe type

For muffins, quick breads, and many brownie recipes, vegetable oil is a simple substitute. Use a ratio of 3/4 cup of oil for every 1 cup of melted butter. This swap produces a very moist crumb, though the flavor will be more neutral than it would be with butter.

For cookies and cakes where the recipe begins by creaming butter and sugar, use a 1-for-1 replacement of stick margarine, baking sticks, or shortening. Tub-style spreads contain more water and are not suitable for this purpose. Shortening will result in cookies that spread less. Solid coconut oil can also be used in a 1-for-1 ratio for cookies and pie crusts, but it must be kept cold and solid. It may add a slight coconut flavor.

Unsweetened applesauce can replace up to half of the butter in recipes like muffins and quick breads. This will create a denser final product that is less rich.

What changes when you swap out butter

Replacing butter will alter the final result of a baked good. The most noticeable changes are usually in flavor and texture.

• Flavor: Butter provides a distinct, rich flavor that substitutes like shortening, oil, and margarine lack. Baked goods made with these alternatives will have a more neutral taste. Coconut oil will impart a noticeable coconut flavor.
• Texture: The texture of baked goods will change based on the substitute. Cookies made with shortening, for example, will spread less. Using unsweetened applesauce results in a denser, less rich final product.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.