Vanilla Bean Cupcakes

Imagine a delicate, moist cupcake infused with the aromatic essence of vanilla beans, topped with a fluffy cloud of sweet vanilla frosting that will transport you to a blissful world of pure indulgence. These cupcakes are the picture of simplicity and elegance, perfect for any occasion! So go ahead, indulge in these delightful treats, and let the magic of vanilla bean cupcakes bring a smile to your face!

Vanilla Bean Cupcakes
Servings 12 cupcakes
Author Joshua Snyder
Prep time
15 Min
Cook time
20 Min
Total time
35 Min

Vanilla Bean Cupcakes

Imagine a delicate, moist cupcake infused with the aromatic essence of vanilla beans, topped with a fluffy cloud of sweet vanilla frosting that will transport you to a blissful world of pure indulgence. These cupcakes are the picture of simplicity and elegance, perfect for any occasion! So go ahead, indulge in these delightful treats, and let the magic of vanilla bean cupcakes bring a smile to your face!

Ingredients

  • 1 2/3 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • Seeds of 1 vanilla bean
  • 3/4 cup milk
  • 1/4 cup sour cream
Vanilla Bean Buttercream
  • 3/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • Seeds of 1 vanilla bean
  • 1/2 teaspoon salt
  • 3 cups powdered sugar
  • 2 Tablespoons heavy cream

Instructions

Nutrition Facts

Calories

452.59

Fat (grams)

22.37 g

Sat. Fat (grams)

13.65 g

Carbs (grams)

60.55 g

Fiber (grams)

0.42 g

Net carbs

60.13 g

Sugar (grams)

47.12 g

Protein (grams)

4.09 g

Sodium (milligrams)

346.65 mg

Cholesterol (grams)

73.83 mg
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Directions

1. Preheat oven to 350 degrees and line a 12-count muffin tin with baking cups.

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

3. Add softened butter to a large bowl or the bowl of a stand mixer.  Beat until smooth.

4. Add the sugar and mix on medium speed until light and fluffy.

5. Add egg, egg whites, vanilla, and vanilla bean seeds.  Beat until all is combined scraping down the sides when necessary.

6. Add half of the flour mixture and the milk.  Mix until combined.

7. Add remaining flour mixture and sour cream.  Mix until just combined.

8. Fill baking cups 3/4 of the way full of batter.  Using a ¼ cup measuring cup works well for this.

9. Bake cupcakes for 18-20 minutes until a toothpick inserted in the center of a cupcake comes out mostly clean.

10. Remove from oven and let cupcakes cool completely before the next steps.

11. In a large bowl or the bowl of an electric stand mixer, cream together butter, salt, vanilla, and seeds of one vanilla bean until butter is light and fluffy.

12. Add half the powdered sugar and mix until combined. 

13. Add remaining powdered sugar and half the cream. 

14. Mix on medium speed until the frosting is light and fluffy.  Add more cream until desired consistency in achieved.

15. Transfer the frosting to a large piping bag using a large star tip or a large round dip to decorate the cupcakes.

16. Swirl the frosting on top of the cupcakes and store in an airtight container in the refrigerator until ready to enjoy.