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    Home » Recipes » Cupcakes

    Angela @ BakeItWithLove.com · Leave a Comment

    Vanilla Bean Cupcakes

    Jump to Recipe
    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 Tips & Recipe Notes
    • 🧁 More Delicious Cupcakes!
    • 📋 Recipe

    🥘 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 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! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Tasty vanilla bean cupcakes topped with a towering amount of equally delicous vannila bean buttercream frosting.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 5 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
    Servings: 24 cupcakes
    Calories: 179kcal
    Prep 5 minutes
    Cooking 30 minutes
    Total Time 35 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      1 cup butter, 1 ¾ cups sugar, 3 large eggs, 3 teaspoon baking powder, ½ teaspoon salt
    • 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.
      1 cup milk, 2 teaspoon vanilla bean caviar, 2 ¾ cups cake flour
    • 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.

    Equipment You May Need

    Mixing Bowl
    Cupcake Liners
    Silicone Whisk

    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!
    cake from scratch, homemade white cake, how to make white cake, white cake
    Course 9x13 Cakes, Cake Recipes, Cupcakes, Dessert, Dessert Recipes
    Cuisine American

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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