Vanilla Bean Cupcakes

This vanilla buttercream frosting is my husband’s absolute favorite recipe. That is really saying something considering all the bowls, beaters, spoons, and spatulas he has to taste before washing them. One day I made three different cupcakes with three different frostings for a party (see cupcake party display below). He swore up and down that this was the best one (I preferred the salted caramel frosting). This recipe was inspired by the Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste that I accidentally primed and has become a pantry staple. The cupcakes are extremely moist and can be whipped up in 30 minutes. I also love to have a base recipe that makes 12 cupcakes. It is easy to double recipes but usually not so easy to half recipes.



Vanilla Bean Cupcakes
Yields 12 cupcakes.

1 cup all-purpose flour
1/2 cup cake flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup sour cream
1 large egg
2 large egg yolks
1 1/2 tsp vanilla bean paste

Vanilla Buttercream
2 1/4 cups confectioner’s sugar
12 tbsp (1 & 1/2 sticks) unsalted butter
3 tsp vanilla bean paste
1 tbsp half and half

Bake the cupcakes
Preheat oven to 350 degrees. Prepare a muffin pan with paper liners.

Combine together flours, baking powder, sugar and salt in the bowl of a stand mixer. Add in the butter, sour cream, eggs, egg yolks, and vanilla. Beat on medium speed to combine, for approximately 30 seconds. (Do not over-mix!) Finish incorporating the flour with a spatula.

Divide among the prepared liners, filling approximately 2/3 full. Bake for 20-22 minutes, rotating once halfway through. Allow the cupcakes to cool in the pan for 5 minutes then place them on cooling racks.

Make the frosting
In a large bowl, combine the butter and sugar on low speed with a hand mixer. Blend for 3 minutes until smooth. Add the vanilla bean paste and the milk, beat for 1 minute. (If the frosting is too thin you can add confectioner’s sugar 1 tbsp at a time.)

Cupcake recipe adapted from Brown Eyed Baker.
Vanilla Buttercream Frosting is a Bubbly Kitchen original recipe.

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