Butter Substitute
What to use instead of butter, and how each option changes texture and flavor.
Real substitutes for 1 cup of butter
Vegetable oil
3/4 cup vegetable oil per 1 cup butter
Works well in quick breads and muffins; won't cream with sugar the way solid butter does, so avoid it in recipes relying on that step.
Unsweetened applesauce
1 cup applesauce (or 1/2 cup for a partial swap)
Cuts fat significantly and adds moisture; best in already-moist bakes like muffins, not in recipes needing butter's structure like pie crust.
Coconut oil, solid
1 cup solid (refrigerated) coconut oil
Similar melting behavior to butter, so it's the closer swap for cookies and pie crust; adds a mild coconut flavor.
Frequently Asked Questions
What can I use instead of butter in baking?
Vegetable oil, unsweetened applesauce, and solid coconut oil are the most common swaps, each trading off flavor, moisture, and structure a little differently.
Which substitute is best for cookies?
Solid coconut oil is the closest match -- it has a similar melting point to butter, which matters for how cookies spread in the oven.
Does applesauce work in all recipes?
No -- it works well in already-moist bakes like muffins and cakes, but it can't replace butter's structural role in things like pie crust or shortbread.