Vanilla Bean Cupcakes Recipe
A swirl of frosting and a pinch of sprinkles turn Vanilla Bean Cupcakes into a playful, colorful dessert that’s ready for birthdays, bake sales, or laid-back weekends.
Servings: 16 cupcakes
Calories: 393kcal
Ingredients
- 8 tbsp unsalted butter room temperature (1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 tsp vanilla bean paste*
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
Vanilla Buttercream
- 2 sticks butter room temperature
- 1/2 tsp vanilla extract
- 1 tsp vanilla bean paste**
- pinch salt
- 3 tablespoons heavy cream
- 3 1/2-4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two standard cupcake pans with 16 liners, and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and the vanilla bean paste. With mixing speed on low, add the eggs one at a time, mixing until just combined.
- In a medium-sized mixing bowl, whisk together the flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the sour cream and the milk. With mixing speed on low, alternate dry and wet ingredients. Mix until the batter is smooth and homogeneous (being careful not to overmix).
- Scoop the batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 17–19 minutes or until the cupcakes spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).
For the Vanilla Buttercream
- While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, vanilla extract, vanilla bean paste, and salt. Beat until fluffy (2–3 minutes). With mixing speed on low, add the heavy cream, then gradually add ½ cup powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape. Beat the frosting for an additional 3 minutes until light and fluffy. If the consistency is too thick, add a little more cream and beat for 30 seconds more. Pipe or spread onto the cooled cupcakes. Decorate with sprinkles if desired.
Notes
*If you can't find vanilla bean paste, scrape the inside of 1 vanilla bean.
**Use the inside of 1/2 a vanilla bean for the frosting.
STORE leftover Vanilla Cupcakes in an airtight container at room temperature for up to 3–4 days. For unfrosted cupcakes, cool completely and store tightly covered; frost within 2 days. Refrigerate frosted or unfrosted cupcakes for up to 5 days, then bring to room temperature before serving.
To FREEZE, place cupcakes on a baking sheet until the frosting is firm (if frosted), then wrap tightly and store in a freezer-safe container for up to 3 months. Defrost unwrapped at room temperature or overnight in the fridge. Avoid microwaving to keep the texture intact.
Nutrition
Serving: 16serving | Calories: 393kcal | Carbohydrates: 50g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 254mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 660IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg
