Vanilla Bean Cupcakes are moist and full of vanilla bean flavor in both the cupcake and the delicious buttercream. These cupcakes will be the star of the party, and you can tailor the vanilla buttercream color for any occasion too!
1/2cupunsalted butter- softened to room temperature
1cupsugar
3largeegg whites- at room temperature
1cupbuttermilk
3teaspoonsvanilla bean paste
1 3/4cupscake flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
For the buttercream frosting:
3/4cupunsalted butter (1.5 sticks)- softened to room temp
2teaspoonsvanilla bean paste
3Tablespoonsheavy cream- add more if the frosting is too thick
3cupspowdered sugar
food coloring and/or sprinkles- I used pink and blue colors
Instructions
For the cupcakes:
Preheat oven to 350 degrees. Line a 12-cup cupcake pan with liners.
In a large mixing bowl, use a hand mixer to combine the softened butter and sugar together until creamy. Add the egg whites, buttermilk and vanilla - and mix well.
Mix the dry ingredients (flour, baking soda, baking powder, and salt) in a medium bowl.
Add the wet ingredients to the dry, and mix together until just combined. There will be a few lumps remaining.
Fill cupcake liners with mixture, filling 2/3 full. Do NOT over-fill!
Bake for 15-18 minutes, or until toothpick comes out clean when inserted. Remove cupcakes to cooling racks. Repeat with remaining batter to make additional cupcakes.
For the buttercream frosting:
Using a handheld mixer, beat the butter until creamy, about a minute. Add vanilla, cream, and powdered sugar, and mix on high speed for two more minutes, until nice and fluffy. (IF frosting is too thick, add a few more drops of cream.)
Add frosting to piping bag prepared with a piping tip. Spoon the frosting into the bag. Then pipe the frosting on top of the cooled cupcakes.
If making a swirl, separate frosting into two different bowls. Take food coloring and add different colors to each bowl, mixing in well.
For swirl, add the colors into a piping bag and then make the swirl.
Notes
These cupcakes should be stored, covered - in the refrigerator. To serve, let sit on countertop to come to room temperature. They will stay fresh up to three - four days.
You can freeze unfrosted cupcakes for up to three months.