Vanilla Bean Cupcakes
Luscious vanilla cupcakes with seeds from one vanilla bean, topped with creamy buttercream frosting—simple yet decadently delicious. Perfect for any sweet tooth!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Cookie scoop
- Sifter
- Muffin tin
- Cooling rack
- Cupcake liner
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 2 1/4 cups cake flour (I used Swan’s Down brand)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups whole milk, room temperature
- 4 large egg whites, room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups sugar
- seeds scraped from one vanilla bean
- 2 teaspoons pure vanilla extract
- 3 sticks unsalted butter, softened
- 2 teaspoons clear vanilla extract (this helps maintain the bright white color)
- 1 ½ pounds (24 ounces) confectioners’ sugar, sifted
- 4-6 tablespoons heavy cream or milk
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