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.
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.
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
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
For the cupcakes:
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.
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.
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.
For the frosting:
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).
*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.
**Just measure 2/3 cup and remove 1 Tbsp.
Recipe source: Cooking Classy