Classic Vanilla Bean Cupcakes

Name: Classic Vanilla Bean Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 12 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 1.5 tsp baking powder; 1 pinch salt; 0.5 cup butter (unsalted, softened); 0.75 cup sugar (granulated); 2 pcs egg (large, at room temperature); 2 tsp vanilla bean paste; 0.5 cup milk (whole milk, at room temperature)

RATING

0.0/5

TASTE SCORE

8/10

Light, fluffy cupcakes made with real vanilla bean paste and butter, creating a buttery crumb and an intensely aromatic vanilla flavor. They bake up with a tender, golden dome that pairs perfectly with a silky vanilla buttercream frosting or a simple dusting of powdered sugar for an elegant treat.

PREP

20m

COOK

20m

SERVES

1 PIECE

193 cal

SERVINGS

INGREDIENTS

For 12 servings

1.5 cupall-purpose flour1.5 tspbaking powder1 pinchsalt½ cupbutter · unsalted, softened¾ cupsugar · granulated2 pcsegg · large, at room temperature2 tspvanilla bean paste½ cupmilk · whole milk, at room temperature

NUTRITION · PER SERVING

193

CALORIES · 1 PIECE

Protein3g · 6%

Carbs25g · 52%

Fat9g · 42%

Fiber0g

Sugar13g

Saturated fat5g

Cholesterol51mg

Sodium146mg

Potassium46mg

Phosphorus45mg

How we calculate →

METHOD · 7 STEPS

prep
Preheat oven and prep the muffin tin.
1.Set oven rack to the middle position and preheat to 350°F (175°C).
2.Line a 12-cup muffin tin with paper cupcake liners.
mix
Whisk the dry ingredients together.
1.In a medium bowl, whisk 1.5 cups all-purpose flour, 1.5 tsp baking powder, and a pinch of salt until evenly combined.
mix · ~3 min
Cream the butter and sugar.
1.In a large bowl, beat 1/2 cup softened unsalted butter with an electric mixer until smooth and creamy.
2.Add 3/4 cup granulated sugar and beat on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl halfway through.
TIPThe mixture should look noticeably paler and fluffy — this traps air for a lighter cupcake.
mix · ~2 min
Incorporate eggs and vanilla.
1.Crack 2 large eggs into the butter mixture one at a time, beating well after each addition.
2.Add 2 tsp vanilla bean paste and beat until just combined.
TIPIf the mixture looks curdled, don't worry — it will smooth out when the flour goes in.
mix
Alternate adding dry ingredients and milk.
1.Add half of the flour mixture to the butter-egg mixture and gently mix on low speed until just incorporated.
2.Pour in all of the 1/2 cup room-temperature milk and mix until just combined.
3.Add the remaining flour mixture and mix on low until no dry streaks remain. Finish with a spatula to avoid over-mixing.
TIPOver-mixing develops gluten and makes cupcakes tough. Stop as soon as the flour disappears.
bake · ~20 min
Fill liners and bake until golden.
1.Divide the batter evenly among the 12 liners using an ice cream scoop, filling each about two-thirds full.
2.Tap the tin gently on the counter to release air bubbles.
3.Bake at 350°F for 18-20 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
TIPStart checking at 18 minutes. The tops should spring back when lightly pressed.
rest · ~5 min
Cool the cupcakes completely.
1.Let the cupcakes rest in the tin for 5 minutes.
2.Transfer to a wire rack and cool completely before frosting, about 30 minutes.
TIPWarm cupcakes will melt frosting. Patience makes all the difference.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Bring all cold ingredients (eggs, milk, butter) to room temperature for a smooth, emulsified batter.
2
Use an ice cream scoop to evenly portion batter, ensuring uniformly sized domed cupcakes.
3
Rotate the muffin tin halfway through baking to promote even browning and a flat top.
4
Let cupcakes cool in the pan for exactly 5 minutes, then transfer to a rack so steam doesn't soften the paper liners.
5
For extra vanilla intensity, substitute 1 teaspoon of vanilla bean paste with the scraped seeds from half a vanilla pod.
6
To avoid a dense crumb, stop mixing the moment the last streaks of flour disappear into the batter.
7
Wrap cooled unfrosted cupcakes individually in plastic wrap and freeze up to 1 month; thaw at room temperature before serving.

RECIPE VARIATIONS

Adapt it for your goals.

citrus vanilla

Citrus vanilla

Add 1 tablespoon finely grated lemon or orange zest with the sugar, and swap 1 tablespoon of milk for fresh lemon juice for a bright, sunny twist on the classic.

chocolate swirl