Double Vanilla Bean Cupcakes

Vanilla Bean Cupcakes | The Blonde Buckeye

There are times that you just want a ‘classic’.  You just want to wear your favorite jeans & tshirt, instead of messing around with all the other stuff.  But it’s like, a really really nice & soft tee that fits just magically.  That’s what these cupcakes are.  They sound basic, but they’re perfect.  I just tweaked my basic vanilla cupcake & vanilla buttercream recipes by adding the seeds from vanilla beans.  First of all, I just adore the way they look with those little black vanilla beans coming through.  They just look fancy.  Also, the vanilla flavor is just sooo good, something I don’t think you can replicate quite the same with vanilla extract.

Vanilla Bean Cupcakes | The Blonde BuckeyeVanilla Bean Cupcakes | The Blonde BuckeyeVanilla Bean Cupcakes | The Blonde BuckeyeVanilla Bean Cupcakes | The Blonde BuckeyeVanilla Bean Cupcakes | The Blonde Buckeye

Vanilla Bean Cupcakes
 
Makes 24 cupcakes
Author:
Ingredients
  • CUPCAKES:
  • 3 cups AP flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup heavy cream or whole milk
  • seeds from 1 vanilla bean
  • FROSTING:
  • 2 cups unsalted butter, room temperature
  • 6 cups sifted powdered sugar
  • 2 tsp clear vanilla extract
  • ½ tsp salt
  • 2 Tbsp heavy cream or whole milk
  • seeds from 1 vanilla bean
Instructions
  1. CUPCAKES:
  2. Preheat oven to 350 degrees
  3. Line a cupcake pan with cupcake liners
  4. In a medium bowl, sift together flour, salt & baking powder, set aside
  5. In the the bowl of an electric mixer, cream the butter, sugar & vanilla seeds
  6. Using medium-high speed, mix until light & fluffy
  7. Add eggs, one at a time, mixing for about a minute per egg
  8. Next add vanilla extract & continue mixing until combined
  9. Add in ⅓ of the dry ingredients, then half the milk, mixing after each addition
  10. Continue this pattern until everything is just combined (finishing with the dry)
  11. Distribute the cupcake batter evenly among 24 wells
  12. Bake for about 20-22 minutes (until inserted toothpick comes out clean)
  13. Allow to cool for a few minutes, then transfer cupcakes to a wire rack to cool
  14. FROSTING:
  15. In the the bowl of an electric mixer, beat butter on medium until fluffy with the paddle attachment
  16. Reduce speed to low, add sugar slowly until sugar is moistened
  17. Continue to mix at medium-high speed until combined
  18. Add vanilla extract/ beans, salt & half the milk
  19. Continue to beat frosting 3-5 minutes until blended & smooth
  20. (Add more milk if it's too thick, add more sugar if it's too thin)
  21. Transfer frosting to pastry bag fitted with a decorating tip
  22. Give each cupcake a swirl of frosting

 

Comments

  1. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  2. Your website is so awesome , you have given me some great ideas . Thank you so much for sharing your ideas with us!

  3. This looks SUPER delicious! Your frosting swirls are to-die-for as well =). Would you mind sharing which piping tip # you used? Thanks and so glad to have discovered your blog!

    • Emily Emily says:

      Hi!! I think I used a closed star Wilton 2D tip… if I remember correctly 🙂
      I just pipe it extra slow to get sort of ‘ruffled’ edges.

  4. I just made these and I am absolutely in love with the buttercream, I’ve made it my new go-to recipe. For these cupcakes I actually added raspberry filling for some pizzaz. I then used the buttercream recipe, eliminated the vanilla bean, added Oreo cookies, and piped it onto Oreo cupcakes. Both sets of cupcakes turned out fabulously.

  5. Love vanilla bean. These cupcakes turned out excellent. Great recipe.

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