Vanilla Bean Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Silicone spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 fine mesh sieve (for sifting dry ingredients)
- 1 small paring knife (for scraping vanilla bean)
- 1 Cooling rack
- 1 Piping bag (optional)
- 1 piping tip (optional)
Ingredients
- 1 1/4 cup all-purpose flour sifted
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 whole vanilla bean seeds scraped
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk room temperature
- 1/2 cup unsalted butter softened
- 2 cup powdered sugar sifted
- 1 whole vanilla bean seeds scraped
- 1 teaspoon pure vanilla extract
- 1 2–3 tablespoons heavy cream or milk
- 1 small pinch fine sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl as needed.
- Split the vanilla bean lengthwise, scrape out the seeds, and beat the seeds and vanilla extract into the wet mixture until evenly distributed.
- Add half of the dry ingredients to the wet mixture and mix on low just until combined.
- Pour in the milk and mix on low until incorporated, then add the remaining dry ingredients and mix just until a smooth batter forms.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
- While the cupcakes cool, make the frosting by beating the softened butter in a medium bowl until creamy and smooth, about 1 minute.
- Add the powdered sugar in two additions, mixing on low after each until mostly combined, then increasing to medium until fluffy.
- Scrape the seeds from the second vanilla bean, add them with the vanilla extract and salt to the frosting, and beat until well mixed.
- Add 2 tablespoons of cream or milk and beat on medium-high for 1–2 minutes, adding an extra tablespoon of liquid if needed for a soft, pipeable consistency.
- Once the cupcakes are completely cool, spread or pipe the vanilla bean frosting onto each cupcake.
Notes
For best flavor, use room-temperature ingredients so the batter emulsifies properly and the crumb stays tender, and take care not to overmix once the flour is added to avoid dense cupcakes. If you don’t have vanilla beans, you can substitute with an extra teaspoon of high-quality vanilla extract, though the specks and aroma from real beans are superior. Adjust baking time slightly depending on your oven, starting to check a couple of minutes early, as overbaking dries cupcakes quickly. Frosting consistency is key: if it’s too thick, add cream a teaspoon at a time; if too loose, add a spoonful of powdered sugar until it holds peaks. Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage and bring to room temperature before serving for the best texture and flavor.
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