Classic Vanilla Bean Cupcakes
A quintessential recipe for light, fluffy vanilla bean cupcakes, crowned with a rich and creamy vanilla bean buttercream frosting. Perfect for any celebration or a sweet indulgence.
For 12 servings
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
In a large mixing bowl, using an electric mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar for 3-5 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the 2 tsp of vanilla bean paste.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and ½ tsp salt until well combined.
With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet mixture, mixing until just combined. Pour in half of the whole milk and mix until just incorporated. Repeat with another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix until *just* combined; do not overmix, as this can lead to tough cupcakes.
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden and spring back when gently touched.
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
While cupcakes cool, prepare the buttercream: In a large bowl, beat 1 cup softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, 1 tsp vanilla bean paste, and ¼ tsp salt. Beat on low speed until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy, adding 2-4 tbsp heavy cream (or milk) until desired spreading consistency is reached.
Once cupcakes are completely cool, pipe or spread the vanilla bean buttercream generously over each cupcake. Serve immediately or store.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure all cold ingredients (butter, eggs, milk) are at room temperature. This helps them emulsify better, creating a smoother, more uniform batter and a finer crumb.
- 2Do not overmix the batter once the flour is added. Overmixing develops gluten, which can result in tough, dense cupcakes instead of light and fluffy ones.
- 3Fill cupcake liners only two-thirds full to prevent the batter from overflowing during baking and to ensure a beautifully domed top.
- 4Always cool cupcakes completely on a wire rack before frosting. Frosting warm cupcakes will cause the buttercream to melt and slide off.
Adapt it for your goals.
Chocolate Chip Vanilla Cupcakes
Fold ½ cup of mini chocolate chips into the batter during the final mixing stage for a delightful chocolate surprise.
Lemon Zest Vanilla CupcakesLemon Zest Vanilla Cupcakes
Add 1 tablespoon of fresh lemon zest to the wet ingredients for a bright, citrusy undertone that complements the vanilla beautifully.
Salted Caramel DrizzleSalted Caramel Drizzle
After frosting, drizzle a homemade or store-bought salted caramel sauce over the top of the cupcakes for an extra layer of sweet and salty flavor.
Why this is on our healthy list.
Mood Booster
Enjoying a homemade treat like these cupcakes can provide comfort and a sense of well-being, contributing positively to mental state.
Portion Control
Cupcakes are naturally portioned, making it easier to manage intake compared to slicing a large cake, which can help with mindful eating.
Simple Ingredients
Made with basic, recognizable ingredients, this recipe allows for control over the quality and freshness of what you consume, avoiding artificial additives often found in store-bought versions.
Frequently asked questions
Yes, you can substitute vanilla extract for vanilla bean paste in a 1:1 ratio. However, vanilla bean paste provides a stronger, more complex vanilla flavor and visible specks, which enhance the aesthetic and taste.
