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Close up view focused on one vanilla bean cupcake with vanilla bean buttercream with sprinkles surrounded by other cupcakes in partial view

Vanilla Bean Cupcakes

Tracy @ Next Level Baker
Vanilla bean cupcakes with vanilla bean buttercream are light, fluffy and packed with real vanilla in every bite. It's an upgrade to a classic that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling and frosting 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand or hand mixer optional
  • 1 12 cup muffin tin
  • 1 Large ¼ cup cookie scoop optional

Ingredients
  

Vanilla Bean Cupcakes

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup salted butter softened
  • 1 cup sugar
  • 1 large egg
  • 1 egg white
  • ½ cup whole milk
  • ½ tablespoon vinegar
  • 2 tablespoons neutral oil
  • 2 teaspoons vanilla bean paste

Vanilla Bean Buttercream

  • 2 cups powdered sugar
  • ½ cup salted butter softened
  • 1-3 tablespoons whole milk or heavy whipping cream
  • 2 teaspoons vanilla bean paste

Instructions
 

Making the vanilla bean cupcakes

  • Preheat the oven to 350℉. Add cupcake liners to a standard 12 cup muffin pan.
  • Add the vinegar to the whole milk and set it aside.
  • Add the cake flour, baking soda, baking powder and salt to a small bowl. Mix well and set aside.
  • Add the softened butter to a mixing bowl and mix by itself on medium to make sure the butter is soft and there are no lumps. Next, add the sugar and mix until it starts to crumble and then comes back together, about 2-3 minutes.
  • Add the egg, egg white, oil, vanilla bean paste and milk and vinegar mixture to the mixing bowl and mix on medium until fully combined and fluffy, about one minute.
  • Add the flour mixture to the mixing bowl. Mix on medium only until the flour has been mixed in, no more than 1 minute. Do not over-mix once the flour has been added. Some small lumps are ok.
  • Using a large cookie scoop (the ¼ cup size), add one scoop of batter to each of the cupcake liners. If you don't have a cookie scoop, then divide the batter evenly between the 12 cups. Move the muffin tin back and forth a bit to even out the batter in the cups.
  • Bake for 17-20 minutes until the tops spring back and the edges are starting to brown. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and place on a cooling rack to fully cool.

Making the vanilla bean frosting

  • Wait a minimum of one hour until the cupcakes are fully cooled before frosting.
  • Add the softened salted butter and vanilla bean paste to a mixing bowl. Mix on medium speed until all the vanilla bean paste has been incorporated into the butter and the mixture is light and fluffy. Scrape down the sides once or twice as needed.
  • Add the powdered sugar and one tablespoon of whole milk (or heavy whipping cream) to the mixing bowl. Mix on medium until it starts to come together as frosting. Once the frosting starts to come together, scrape down the sides and then turn the mixer up to medium high. Mix for 2 minutes on medium high. Mixing on medium high allows air into the frosting making it lighter and fluffier. Check the consistency and if the frosting is too thick, add 1-2 additional tablespoon of whole milk (one at a time) and mix for 1 minute after the addition of each tablespoon of milk.
  • Add the frosting to a piping bag and pipe onto cooled cupcakes. Or, use an offset spatula or knife to spread the frosting on the cooled cupcakes. Enjoy! 

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Keyword Vanilla Bean Buttercream, Vanilla Bean Cupcakes
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