If I’m being honest, I used to think vanilla was such a boring flavor. It was my last choice when it came to choosing a sweet flavor and I never understood why someone would choose vanilla especially when chocolate was an option! After years of baking and using vanilla in almost every recipe, I’ve developed quite the appreciation for the flavor and now it’s become one of my favorites! Even better than vanilla extract is vanilla bean paste which I absolutely love to use in my baking, especially in my buttercream. Vanilla bean paste is full of those pretty little vanilla specks and it provides an even more intense and delicious vanilla flavor. These vanilla bean cupcakes are moist, fluffy and taste delicious with or without frosting! This recipe has become my go-to when I need a cupcake fix and it always satisfies. Hope you enjoy these cupcakes as much as I do- happy baking!
Vanilla Bean Cupcakes
By Maci M. | Lovely Baking Co.
Makes: 34 mini cupcakes or 12 regular size cupcakes
Ingredients:
Cupcakes:
6 Tbsp butter, softened
1 cup granulated sugar
1 egg + 2 egg yolks, at room temperature
½ Tbsp vanilla bean paste
1 ⅓ cups flour
1 ¼ tsp baking powder
¼ tsp salt
¾ cup water, cold
Frosting*:
~ ⅓ cup butter, softened
~ 3-4 cups powdered sugar
~ 5-6 Tbsp heavy whipping cream
~ ½ Tbsp vanilla bean paste
*These frosting amounts are just a basic starting point, I always make my buttercream based on texture/taste so feel free to add more or less to suit your preference.
Step 1:
Preheat oven to 350*F. Line cupcake tin with cupcake liners, set aside.
Step 2:
Add softened butter to a large bowl and beat on medium speed with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment for 30 seconds. Slowly add in the sugar until combined. Scrape sides and bottom of the bowl and beat some more until butter and sugar become fluffy. Add in the egg and egg yolks one at a time beating well until combined. Lastly, beat in the vanilla bean paste.
Step 3:
In a small bowl combine flour, baking powder and salt. Alternately add the flour mixture and water slowly to the wet ingredients and beat on low speed until just combined.
Step 4:
Add the cupcake batter to the cupcake liners filling about ⅔ full. Bake mini cupcakes for 10-12 minutes and regular sized cupcakes for 15-17 minutes at 350* F. To make sure the cupcakes are fully baked, test to see if they spring back when you touch them with your finger or insert a toothpick into the center and if it comes out clean they’re done. Remove from the oven and immediately remove cupcakes from the baking tin and place them on a cooling rack to cool.
Step 5:
While the cupcakes cool, prepare the frosting by adding the butter and vanilla to a medium sized bowl and beat on high with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment until combined. Once combined, slowly and alternately add in the powdered sugar and heavy whipping cream beating on medium/high until you’ve reached a thick, fluffy texture that holds its shape but is also spreadable/pipeable. Add more of the ingredients depending on what type of taste and texture you prefer. (Tips: if the buttercream is too wet, add more powdered sugar; if it’s too dry, add more whipping cream; if it needs more vanilla flavor add a tsp or two more.)
Step 6:
Once the cupcakes are completely cooled, they are ready to frost! Cupcakes will keep well and stay moist in an airtight container at room temperature for up to 3 days. Enjoy!
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