Dessertscakemehometonight
Vanilla Bean Cupcakes
These vanilla bean cupcakes are soft, tender, and fluffy and are infused with real vanilla bean for a rich, aromatic flavor and a beautifully speckled crumb. The cupcakes are swirled with a smooth, creamy vanilla bean buttercream frosting that melts in your mouth with every bite. Perfect for any occasion, these cupcakes turn a simple classic into something truly special.
👥 15 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
📝 Preparation Steps
1
Vanilla Bean Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 15 cupcake liners.
3
In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is smooth and creamy. Add in the egg whites, sour cream, vanilla bean paste, and vanilla extract and mix until well combined and smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg whites (room temperature)2sour cream (room temperature)2 tbspvanilla bean paste1 tspvanilla extract1 tsp
5
Add half of the flour mixture to the mixing bowl and mix on low speed until mostly combined. Then, add in the milk and mix on low speed until mostly combined. Add the remaining flour mixture and mix the cupcake batter on low speed until fully combined and smooth.
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop (⅔ full). Bake the cupcakes for ⏱️ 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Vanilla Bean Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
powdered sugar2 cups
10
Add in the heavy cream, vanilla bean paste, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream3 tbspvanilla bean paste1 tspvanilla extract1 tsp
11
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
12
Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
13
Assembling the Cupcakes
14
Fill a piping bag fitted with a Wilton 2D piping tip with the vanilla bean buttercream frosting. Pipe a generous swirl of the frosting onto the cooled vanilla bean cupcakes. Decorate with sprinkles, if desired.
Nutrition Facts
calories
333 kcal
fat Content
21 g
serving Size
1 cupcake
fiber Content
0.3 g
sugar Content
27 g
sodium Content
165 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
46 mg
carbohydrate Content
35 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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