If I was given the choice to choose between a chocolate cupcake and this vanilla cupcake, I would choose these vanilla bean cupcakes every dang time. Considering I’m the girl who is addicted to chocolate, that says a lot!
This cupcake is like biting into a vanilla frosted cloud. It’s so moist, light, and flavorful. These are made with both vanilla extract and a vanilla bean so they have twice the amount of flavor compared to other vanilla cupcakes.
I bought my vanilla beans at Home Goods, believe it or not! I know you can buy them at Whole Foods, and probably most other grocery stores. They are a little bit pricy, but completely worth it. The vanilla bean in this recipe puts these cupcakes in a class of their own. You can omit the vanilla bean if absolutely necessary, although I would not recommend it.
Vanilla Bean Cupcakes with Vanilla Buttercream Icing!
The rest of this recipe includes ingredients you should have readily available in your kitchen. It includes flour, sugar, butter, baking powder, salt, and milk. I used skim milk in this recipe, but you could use any type of milk you have on hand.
The frosting on top of this cupcake is divine. It’s a vanilla buttercream and goes absolutely perfect with these cupcakes! Just pipe it on top of your cupcakes, and I guarantee you will impress everyone!
#needsmoresprinkles
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 Egg
- 1 Egg White
- 1 tsp Vanilla Extract
- 1 Vanilla Bean, seeds scraped out
- 1 1/2 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Milk (I used skim)
- 1 cup Unsalted Butter, softened
- 3 cups Confectioner's Sugar
- 2 tbsp Half and Half
- 1 tsp Vanilla Extract
- Preheat oven to 350°F. Line a cupcake pan with cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- With a hand mixer or stand mixer fitted with a paddle attachment, cream butter on high for 2 minutes. Add in sugar and mix until smooth and creamy, about 2 more minutes.
- Add egg and egg white one at a time on low speed until incorporated. Mix in the vanilla extract and the seeds of the vanilla bean.
- Slowly add half of the dry ingredients to the wet ingredients. When mixed, add in half of the milk. Add the rest of the dry ingredients and the rest of the milk until no lumps remain.
- Pour the batter into the cupcake liners, only filling about halfway. Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Let the pan cool on a wire rack for 10 minutes. Take the cupcakes out of the pan and place on a wire rack to finish cooling, about an hour. Cupcakes must be completely cooled before frosting!
- With a hand mixer or stand mixer fitted with a paddle attachment, cream butter on high until smooth. Add in confectioner's sugar, 1 cup at a time, alternating with tablespoons of half and half until desired consistency. Add in vanilla extract.
- Using a piping bag, pipe frosting onto cooled cupcakes and enjoy!