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!
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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.