Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting


What do you do with mini roses that are on the brink of dying? Use them to decorate cupcakes of course! These Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting are an elegant cupcakes so they need some pretty decorations right? Really they’re perfect just decorated with gold or white sprinkles or even no sprinkles because the little vanilla bean flecks add their own flare. What matters most here is the deliciously divine taste of these Vanilla Bean Cupcakes! These cupcakes use use 2 vanilla beans (between the cupcakes and frosting) plus 1 1/2 tsp vanilla so they have a not-to-be-questioned real vanilla flavor that will have everyone swooning! This is how you do cupcakes.

Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy

Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking ClassyVanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy

That buttercream frosting though! It’s perfectly sweet and fluffy with just the right amount of butter and cream. Anyone have a spoon?? The cupcakes are perfectly soft and moist (boo to try cupcakes) and they have just the right amount of fluff. You’ll love every last dreamy little (or big) bite! I used both cake flour and all-purpose flour because I love the texture the two together give cakes and cupcakes. Plus, the addition of cake flour allows for more fats and liquids to be added without the cupcake sinking in the middle.


Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy

These cupcakes are perfect for any occasion or for just a weekend treat yourself, you’ve earned it kind of thing. Weekends were made for baking right? I love to bake, especially when the end result is this good! What’s not to love here? Sweet cupcakes. Rich buttercream. Vanilla beans. And flowers. The good things in life.

Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking ClassyVanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy


Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting

3.5 from 2 votes

Yield: 12 cupcakes



  • 3/4 cup (107g) all-purpose flour*
  • 3/4 cup (98g) cake flour*
  • 1 1/2 tsp baking powder
  • 1/4 + 1/8 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup + 2 Tbsp (180g) granulated sugar
  • Seeds of 1 vanilla bean
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract
  • Scant 2/3 cup (145 ml) milk (anything but skim)**

Vanilla Bean Buttercream Frosting

  • 3/4 cup (170g) butter, nearly at room temperature (preferably 1/2 cup unsalted and 1/4 cup salted)
  • Seeds of 1 vanilla bean
  • 3 cups (380g) powdered sugar
  • 2 Tbsp (30ml) heavy cream
  • 1/2 tsp vanilla extract


  1. For the cupcakes:
  2. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. Sift all-purpose flour and cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment that constantly scrapes bowl, cream together butter, granulated sugar and seeds of 1 vanilla bean until mixture is pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla extract.
  4. With mixer set on low speed add in 1/3 of the flour mixture to the butter sugar mixture and mix just until combined. Add in half of the milk and mix just until combined. Mix in another 1/3 of the flour mixture followed by remaining half of the milk, mixing just until combined. Finish with by adding in last 1/3 of the flour mixture and mix just until combined. Remove bowl from stand mixer and scrape bowl and gently fold batter with a spatula to ensure everything is evenly combined. Divide batter among paper lined muffin cups filling each cup 2/3 full. Bake in preheated oven until a toothpick inserted into center comes out clean, about 17 - 20 minutes. Remove from oven, transfer cupcakes to a wire rack to cool (after about 5 - 10 minutes of cooling I like to transfer my cupcakes to an airtight container to finish cooling so they don't dry). Once cool frost with Vanilla Bean Buttercream Frosting. Store cupcakes in an airtight container.
  5. For the frosting:
  6. In the bowl of an electric stand mixer cream together butter and seeds of one vanilla bean until butter is fluffy. Add in powdered sugar, cream and vanilla and whip until frosting is light and fluffy (thin with a little cream if needed or thicken with a little powered sugar if needed).
  7. *Preferably use a kitchen scale to measure flour. If you don't own a kitchen scale, to measure flour scoop from package or container using a measuring cup and level top with a butter knife.
  8. **Just measure 2/3 cup and remove 1 Tbsp.
  9. Recipe source: Cooking Classy



  • Gail: The cupcakes look beautiful!! What tip did you use for the frosting? February 19, 2017 at 4:48am Reply

    • Jaclyn: Thanks Gail! The tip is an Ateco 829. February 27, 2017 at 12:46pm Reply

  • Linda @thedutchbaker: Ohh wow Jaclyn these cupcakes look gorgeous! I love all the elements and ingredients you’ve added to them and I can tell from the tops that they’re perfectly light and fluffy :) love the little specks of vanilla beans! Yummy, thank you for sharing the recipe :) xx February 19, 2017 at 5:45am Reply

    • Jaclyn: Thanks Linda! February 20, 2017 at 3:40pm Reply

  • Lissa: These are so gorgeous! I looooooove the dying roses, and all the photos you took are lovely! Not to !mention how delicious the actual cupcakes look/sound! Great job! February 19, 2017 at 12:59pm Reply

    • Jaclyn: Thanks Lissa! February 20, 2017 at 3:40pm Reply

  • Sara @ Last Night’s Feast: These are so pretty, and I love the flower garnishes! So cute February 19, 2017 at 2:52pm Reply

    • Jaclyn: Thanks Sara! February 20, 2017 at 3:40pm Reply

  • Laura | Tutti Dolci: These are the prettiest cupcakes, Jaclyn! Love those flecks of vanilla bean :) February 19, 2017 at 3:20pm Reply

    • Jaclyn: Thank you Laura! February 20, 2017 at 3:39pm Reply

  • Rosa: Oh my gosh! These are absolutely gorgeous!! Looking forward to trying your recipe!! Thanks for sharing!! February 21, 2017 at 3:10pm Reply

    • Jaclyn: Thanks Rosa! I hope you love them! February 22, 2017 at 8:32pm Reply

  • Stephanie: So pretty! may I ask what pastry tip you used for the frosting? February 23, 2017 at 9:08pm Reply

    • Jaclyn: Thanks Stephanie! It was an Ateco 829. February 27, 2017 at 12:37pm Reply

  • Sheryl: These are beautiful! Do you know how many cupcakes the recipe makes? Looking forward to making! Thank you for sharing! February 24, 2017 at 7:04am Reply

    • Jaclyn: It makes 12, sorry I’ll add that to the recipe thanks for the reminder! February 28, 2017 at 9:58am Reply

  • Kayle (The Cooking Actress): OH MY GOSH THEY ARE SO BEAUTIFUL! February 24, 2017 at 7:28am Reply

    • Jaclyn: So sweet of you to say – thanks Kayle! February 27, 2017 at 12:35pm Reply

  • Carly: do i have to add the vanilla bean? Although i would sure love to have that amazing flavor they are pretty expensive around here and to just make these for fun i would rather not spend the money for the vanilla bean. so if it isnt necessary would i add more vanilla extract or would you suggest vanilla bean paste? March 6, 2017 at 1:49pm Reply

    • Jaclyn: You could definitely use vanilla extract or vanilla bean paste here in place of the vanilla bean. It is a much cheaper alternative as they can be pricey. For the paste the equivalent varies by brand so check the bottle then for the vanilla extract if you decide to go with that I’d add an extra 1 tsp. March 6, 2017 at 6:23pm Reply

  • Salma: What is the purpose of using the egg whites instead of the whole egg? March 23, 2017 at 2:23pm Reply

    • Jaclyn: The two egg whites help give it a fluffier texture. March 23, 2017 at 6:10pm Reply

  • Lily: I love how you frosted these cupcakes. What kind of tip did you use? Also, did you start from the center and swirled around or from the edge and swirled to the center? March 27, 2017 at 7:55am Reply

  • Lauren Faller: Hello! These look amazing! I am baking at a high altitude of 6,512 what would you recommend I do for them, so they come out perfect!? May 11, 2017 at 10:43am Reply

  • Julia: I love your photographs! They are beautiful, so sharp . I hope you don’t min me asking but what do you use to take your photos? May 15, 2017 at 1:12am Reply

    • Jaclyn: Thanks for the compliment Julia! I use a Canon 5D Mark III and probably 98% of the time I’m using the Canon 100mm 2.8 macro lens. Then I edit in photoshop cs6 and use Steve Perry’s method for resizing and sharping for web (as well as saving my images at 1080 pixels wide for retina display). Hope that helps! May 16, 2017 at 12:55am Reply

  • Desiree: Very pretty cupcakes. What was the tip used to frost these cupcakes? May 17, 2017 at 5:07pm Reply

  • Caroline: I just made these
    They definitely did not turn out like the picture- I bake a lot and usually have rave reviews so I know what I am doing but these were dense and tastes like a sugar cookie in cupcake form
    I baked them for a bridal shower and am trashing them and going with another recipe that is tried and true
    Will be deleting this pin June 9, 2017 at 9:23pm Reply

  • Sarah: I made these last night, and they are amazing! Brought some to work today, and my coworkers gobbled them up. Excellent recipe! June 23, 2017 at 7:25am Reply

    • Jaclyn: I’m so glad they were enjoyed Sarah! Thanks for your comment! June 23, 2017 at 11:17pm Reply

  • Gaby: Do the cupcakes have to be storaged in an air tight container? Can I storage them in a cake box? June 25, 2017 at 8:29pm Reply

  • Heather: I made these :) Serving them at work today, but my taste testing was great! Instead of vanilla in the frosting, though, I used mango flavor to achieve a “mangoes ‘n’ cream” cupcake :) But I left the base as-is (though using vanilla bean paste instead of the beans). Love the cream in the frosting, really giving me the “‘n’ cream” thing I was going for! Will definitely be using these recipes again! July 11, 2017 at 9:14am Reply

    • Jaclyn: That sounds divine Heather! I love mangoes. I’ll have to try that sometime! July 11, 2017 at 10:49am Reply

  • Joyce: So….I’m not a baker and was in a time crunch…if it did not work out, I would be out of luck with no options. I must say that your beautiful cupcakes drew me right in. I read the review from the so called “experienced baker” but from the way it was arrogantly written was very easily discountable. So….Not only are your cupcakes gorgeous but even a person like me who hates cooking/baking turned out some incredibly delicious yummy moist cupcakes! My BF and I absolutely loved them! Being non baker…the only thing I would have perhaps appreciated would be some pictures/hints on what the consistency of batter should look like etc. I recalled from my sister not to over stir etc she suggested to test bake one. Anyway THANK YOU! Clearly you are very talented at baking, food staging and photography! July 16, 2017 at 5:39pm Reply

    • Jaclyn: Thanks for the kind words Joyce! July 26, 2017 at 2:42pm Reply

  • Lu: I tried this cupcakes last and meticulously followed the recipe as written. I even went out and bought all brand new ingredients. The cupcakes may look pretty in the blog, the they taste awful. The buttercream frosting was sickly sweet.. just thought I’d give my honest opinion! October 10, 2017 at 2:18pm Reply

  • Joyce: Already gave comment! February 5, 2018 at 11:00am Reply

    • Joyce: I came to look for recipe to use again this weekend…and noticed the start rating … which I did not notice in July :) so I wanted to rate them as I would have liked to back then. February 5, 2018 at 11:07am Reply

    • Jaclyn: Thanks Joyce! February 5, 2018 at 2:14pm Reply

      • Joyce: Hi…sorry if dumb question but would this would work well as a cake too? Want to make today. February 10, 2018 at 8:35am Reply

        • Jaclyn: Sorry for the late reply, I haven’t tested this as a cake so I can’t say for sure but I imagine it should work as a cake too. February 19, 2018 at 11:28am Reply

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