Vanilla Bean Cupcakes

4.50 from 2 votes

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!

Course Dessert

Cuisine American

Keyword vanilla bean buttercream, vanilla bean cupcakes

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 341kcal

Author Sue Ringsdorf

Ingredients

For the cupcakes:

1/2 cup unsalted butter - softened to room temperature
1 cup granulated sugar
3 large egg whites - at room temperature
1 cup buttermilk
3 teaspoons vanilla bean paste
1 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the buttercream frosting:

3/4 cup unsalted butter (1.5 sticks) - softened to room temp
2 teaspoons vanilla bean paste
3 Tablespoons heavy cream - add more if the frosting is too thick
3 cups powdered 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.
1/2 cup unsalted butter, 1 cup granulated sugar, 3 large egg whites, 1 cup buttermilk, 3 teaspoons vanilla bean paste
Mix the dry ingredients (flour, baking soda, baking powder, and salt) in a medium bowl.
1 3/4 cups cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
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, heavy 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.)
3/4 cup unsalted butter (1.5 sticks), 2 teaspoons vanilla bean paste, 3 Tablespoons heavy cream, 3 cups powdered sugar
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.
food coloring and/or sprinkles
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.

Nutrition