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Home » Recipes » Cupcakes

Last Updated: May 31, 2022 by Angela Latimer · 12 Comments

Vanilla Bean Cupcakes

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Best vanilla bean cupcakes pin with 2 images and text divider.

These easy-to-make vanilla bean cupcakes are deliciously moist and they are saturated with the classic vanilla flavor that everyone loves! You can tell the difference when using vanilla extract vs. actual vanilla bean paste or caviar, and boy is it addicting! Try my recipe for the best vanilla bean cupcakes and you will be shocked by how rich and decadent a simple vanilla cupcake can be!

The Best Vanilla Bean Cupcakes

Sometimes you just crave a good old-fashioned vanilla cupcake. Sure you could make the boxed stuff, but let me tell you, there is just something so satisfying about vanilla bean cupcakes made with true vanilla!

When using vanilla bean paste or vanilla bean caviar, you can taste the fabulous vanilla flavor in a way that you just don't get from vanilla extract. These moist vanilla cupcakes are so fluffy and indulgent, they are just what the doctor ordered for curing any sweet tooth!

Tasty vanilla bean cupcakes topped with a towering amount of equally delicous vannila bean buttercream frosting.
These classic vanilla bean cupcakes are anything but basic!
Jump to:
  • The Best Vanilla Bean Cupcakes
  • 🥘 Ingredients
  • 🔪 How To Make Vanilla Bean Cupcakes
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🧁 More Delicious Cupcakes!
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Ingredients

Vanilla bean caviar and vanilla bean paste can generally be found on the baking aisle. The remaining ingredients for these easy-to-make cupcakes are likely already in your kitchen!

Vanilla bean cupcakes ingredients on marbled grey background.
  • Cake Flour - 2 ¾ cups cake flour (or all-purpose flour).
  • Sugar - 1 ¾ cups.
  • Baking Powder - 3 teaspoons.
  • Salt - ½ a teaspoon.
  • Butter - 1 cup, cold and cubed.
  • Large Eggs - 3 large eggs at room temperature.
  • Vanilla Bean Caviar - 2 tsp vanilla bean caviar or vanilla bean paste.
  • Milk - 1 cup at room temperature, we used 2%.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Make Vanilla Bean Cupcakes

You can definitely incorporate the ingredients by mixing the batter by hand, but if you have a stand mixer go ahead and whip it out! You will also need 2 muffin pans, some cupcake liners, and a whisk.

Process photo 1 cream together butter and sugar then add eggs, baking powder, and salt.
1
Process photo 2 mix until well combined.
2
Process photo 3 add the first half of the milk.
3
Process photo 4 mix until smooth.
4
  1. Prep. Preheat your oven to 350°F (175°C) and line 2 muffin pans with cupcake liners.
  2. Add wet ingredients. In a mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes). Add the eggs in one at a time, adding the baking powder and salt with the last egg. Mix until just combined.
  3. Alternate milk and flour. Add the milk by adding the first half only, and mixing it into the batter. Add the cake flour (or all-purpose flour) gradually into the wet batter. Finish combining the ingredients with adding the last half of the milk and mixing until smooth, and adding the vanilla bean caviar or paste. Mix until well distributed.

Portion & Bake Vanilla Bean Cupcakes

Process photo 5 add the flour in portions and mix until combined.
5
Process photo 6 finish adding flour and milk then add the vanilla bean caviar or paste.
6
Process photo 7 portion out the batter into lined muffin tin.
7
Process photo 8 allow the baked cupcakes to cool for 5 minutes in the pan.
8
  1. To scrape the vanilla bean caviar from a whole bean: Press the vanilla bean flat on a cutting board then use a sharp knife to cut down the length of the bean to make a slit. Pull the bean open carefully, then use the tip of your knife to scrape down the insides of the bean.
  2. Bake. Portion the batter equally into each cupcake liner. Place the pans on the center of your oven's middle rack and bake for 20-25 minutes at 350°F (175°C), or until a toothpick can be entered into the center of the cupcake and come out clean.
  3. Cool. Allow your cupcakes to cool in their pans for 5 minutes, then remove them from the pan and let them cool completely before frosting or serving.

The great thing about vanilla is that it goes with just about any other flavor! You could make a double vanilla cupcake by using vanilla bean buttercream frosting, or mix it up with chocolate buttercream frosting, or peanut butter buttercream frosting! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Using room temperature ingredients is beneficial because it helps the cupcakes to bake evenly.
  • Storing: You may keep your frosted cupcakes (or unfrosted) at room temperature in an airtight container for up to 24 hours, or in the fridge for up to 3 days.
  • Freezing: Cooled cupcakes can be wrapped in plastic wrap, placed in freezer bags with the air squeezed out, and frozen for up to 3 months. Thaw in the fridge overnight, then frost as usual.
Tall view of the frosted vanilla bean cupcakes on surface with more on stand in the background.

🧁 More Delicious Cupcakes!

  • Vanilla Funfetti Cupcakes
  • Root Beer Cupcakes with Cream Soda Buttercream Frosting
  • Orange Crush Soda Cupcakes with Orange Crush Frosting
  • Easter Basket Cupcakes
  • Mary Berry Chocolate Cupcakes
  • Honey Cakes

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Tasty vanilla bean cupcakes topped with a towering amount of equally delicous vannila bean buttercream frosting.
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Love This Recipe?Click On A Star To Rate It!
4.95 from 17 reviews

Vanilla Bean Cupcakes (Topped with Vanilla Bean Buttercream Frosting!)

These easy-to-make vanilla bean cupcakes are deliciously moist and they are saturated with the classic vanilla flavor that everyone loves! You can tell the difference when using vanilla extract vs. actual vanilla bean paste or caviar, and boy is it addicting! Try my recipe for the best vanilla bean cupcakes and you will be shocked by how rich and decadent a simple vanilla cupcake can be!
Author | Angela Latimer
Servings: 24 cupcakes
Calories: 179kcal
Prep 5 minutes minutes
Cooking 30 minutes minutes
Total Time 35 minutes minutes
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Ingredients
 

  • 1 cup butter (softened, at room temperature)
  • 1 ¾ cups sugar
  • 3 large eggs (at room temperature)
  • 3 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk (room temperature, I prefer to use whole milk or 2% milk)
  • 2 ¾ cups cake flour (or all-purpose flour)
  • 2 teaspoon vanilla bean caviar (or vanilla bean paste)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Preheat your oven to 350°F (175°C) and line 2 muffin pans with cupcake liners.
  • In a mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes). Add the eggs in one at a time, adding the baking powder and salt with the last egg. Mix until just combined.
  • Add the milk by adding the first half only, and mixing it into the batter. Add the cake flour (or all-purpose flour) gradually into the wet batter. Finish combining the ingredients with adding the last half of the milk and mixing until smooth, and adding the vanilla bean caviar or paste. Mix until well distributed.
  • To scrape the vanilla bean caviar from a whole bean: Press the vanilla bean flat on a cutting board then use a sharp knife to cut down the length of the bean to make a slit. Pull the bean open carefully, then use the tip of your knife to scrape down the insides of the bean.
  • Pour equal portions of the batter into each cupcake liner and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick can be entered into the center of the cupcake and come out clean.
  • Allow your cupcakes to cool in the pans for about 5 minutes, then remove them from the pan and set them aside so they may cool completely before frosting or serving.

Notes

  • Using room temperature ingredients is beneficial because it helps the cupcakes to bake evenly (and according to recipe timelines).
  • Store your frosted cupcakes (or unfrosted) at room temperature in an airtight container for up to 24 hours, or in the fridge for up to 3 days.
  • Freeze cooled cupcakes after wrapping in plastic wrap, then placing into freezer bags with the air squeezed out. Keep your cupcakes frozen for up to 3 months. Thaw in the fridge overnight, then frost as usual.

Nutrition

Calories: 179kcal (9%) | Carbohydrates: 24g (8%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg (7%) | Sodium: 128mg (6%) | Potassium: 93mg (3%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 253IU (5%) | Calcium: 39mg (4%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course 9x13 Cakes, Cake Recipes, Cupcakes, Dessert, Dessert Recipes
Cuisine American

« Vanilla Bean Buttercream Frosting
Peanut Butter Buttercream Frosting »

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Comments

    4.95 from 17 votes (16 ratings without comment)

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  1. Amber says

    February 18, 2024 at 9:15 pm

    Can you make this as a cake recipe?

    Reply
    • Angela @ BakeItWithLove.com says

      February 19, 2024 at 8:48 am

      Yes, you can definitely make this as a cake recipe. The same recipe yields 1 9x13 cake or a 9 or 8 inch layered cake.

      Reply
  2. Amanda says

    July 11, 2023 at 9:22 pm

    Can you substitute the dairy for non dairy ingredients. I am looking to make them for my sons wedding and the bride has a dairy allergy and can't have any dairy

    Reply
    • Angela @ BakeItWithLove.com says

      July 12, 2023 at 8:08 am

      I like to use coconut milk as a non-dairy substitute in buttercream frosting recipes. Hope that helps!

      Reply
  3. Jourdyn says

    June 21, 2023 at 6:48 pm

    4 stars
    When I baked these, my tops didn't rise and ended up looking like I stacked a cookie on top. Do you have any suggestions on how to fix this or what caused it?

    Reply
    • Angela @ BakeItWithLove.com says

      July 03, 2023 at 9:52 am

      Hi Jourdyn, I look at two things when the rise isn't quite right on cupcakes or cakes. 1) The bake time could have used a few more minutes to set so that the cake was firmer, or 2) the butter was creamed a bit too well. Most likely another minute or two in the oven would help. Thanks for asking!

      Reply
  4. Thikra says

    June 06, 2023 at 5:19 am

    these look good, can you make them into mini cupcakes? im guessing just reduce the cooking time

    Reply
    • Angela @ BakeItWithLove.com says

      June 06, 2023 at 7:20 am

      Yes, exactly. Bake mini cupcakes for approximately 12-15 minutes. Thanks for asking!

      Reply
  5. Rebecca Stanbrough says

    May 22, 2023 at 7:09 am

    How many approx. does it yield? I don't see it written on the recipe.

    Reply
    • Angela @ BakeItWithLove.com says

      May 22, 2023 at 7:37 am

      24 cupcakes!

      Reply
  6. Jazz says

    March 11, 2023 at 3:10 pm

    Are we suppose to use regular salted butter or unsalted butter ?

    Reply
    • Angela @ BakeItWithLove.com says

      March 11, 2023 at 3:18 pm

      I made these with salted butter or I would have noted to use unsalted butter. If you're sensitive to salt flavor, you can always start with unsalted butter. Hope that helps!

      Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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