Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting


Vanilla Bean Cupcakes with a decadent Vanilla Bean Buttercream Frosting! This is a decadent duo and we’re doubling up on the vanilla bean because why not? With these cupcakes you get a soft, moist crumb and a sweet irresistible flavor that everyone will fall in love with!

Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy

Cupcakes with a Simple Elegant Decoration

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.

Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy

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

The Buttercream Frosting is to Die for!

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 dry cupcakes) and they have just the right amount of fluff. Y

ou’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

Cupcakes fit for Any Occasion

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 Classy

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Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting | Cooking Classy

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Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting

3.5 from 2 votes

This is a decadent duo and we're doubling up on the vanilla bean because why not? With these cupcakes you get a soft, moist crumb and a sweet irresistible flavor that everyone will fall in love with!

Servings: 12
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes



  • 3/4 cup (107g) all-purpose flour*
  • 3/4 cup (98g) cake flour*
  • 1 1/2 tsp baking powder
  • 1/4 tsp (heaping) 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
  • 2/3 cup (scant) (145ml) 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: Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. 
  2. Whisk and sift dry ingredients: Sift all-purpose flour and cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.

  3. Cream together mixture: 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. Mix in dry ingredients alternating with milk: With mixer set on low speed add flour in three additions alternating with 1/2 of the milk in two addditions.

  5. Fold batter and divide among cups: 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. 

  6. Bake until set: Bake in preheated oven until a toothpick inserted into center comes out clean, about 17 - 20 minutes. 

  7. Cool completely: 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.

  8. 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***.

Recipe Notes

  1. 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.
  2. Just measure 2/3 cup milk and remove 1 Tbsp.
  3. Thin with a little cream if needed or thicken with a little powered sugar if needed. 
Nutrition Facts
Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting
Amount Per Serving
Calories 436 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 68mg23%
Sodium 171mg7%
Potassium 114mg3%
Carbohydrates 60g20%
Sugar 46g51%
Protein 3g6%
Vitamin A 660IU13%
Calcium 53mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: European
Keyword: Vanilla Bean Cupcakes
Calories: 436 kcal
Author: Jaclyn


  • Pamela Adkins: How do you clean your real live flowers or what do you do if anything, before putting them on your cupcakes or cakes so it would be sanitary to eat the cakes.???? Can they be somehow washed… July 11, 2018 at 11:39am Reply

    • Jaclyn: Always make sure the flowers are on the list of edible flowers. Then as far as I know, (just like with vegetables) the proper cleaning is rinsing. Just don’t use flowers that have been sprayed with pesticides and chemicals. July 12, 2018 at 7:14pm 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

          • Joyce: It did work by the way :) February 1, 2019 at 10:22am

  • 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: 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

  • 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

  • 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

  • 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

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