Vanilla Bean Cupcakes

Light, tender vanilla cupcakes flecked with real vanilla bean seeds, topped with a swirl of fluffy vanilla bean buttercream. A simple, elegant classic perfect for any celebration.

By YumYum Editorial · Baking & Desserts

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 12

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 vanilla bean, split and scraped (or 1 tbsp vanilla bean paste)
• 1/2 cup whole milk
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Whisk flour, baking powder, and salt together in a bowl.
3. Beat softened butter and sugar together until pale and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then the scraped vanilla bean seeds (or vanilla bean paste).
5. Alternate adding the flour mixture and milk, beginning and ending with the flour, mixing just until combined.
6. Divide batter evenly among the muffin liners, filling each about two-thirds full.
7. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
8. Beat butter until fluffy, gradually add powdered sugar and cream, and beat until light and smooth; pipe onto the cooled cupcakes.