These Vanilla Bean Cupcakes are amazing. I make these often for my family and extended family. These are one of the cupcakes I make that are the kids favorite. The kids request vanilla bean ice cream to go with them. In fact, my daughter would rather me make these cupcakes for her birthday instead of having a huge cake to celebrate. Of course, mom does what she requests and I whipped these cupcakes up for her last birthday.
My husband is a sweet lover and would rather have a white or yellow cake mixture rather than chocolate. He says these Vanilla Bean cupcakes are something different for a change. He would rather eat these alone than to have ice cream with them.
As most of you know, I am a huge fan of cupcakes. Personally, this cupcake recipe I believe is delicious and the flavors from the Vanilla Bean are amazing. You can not miss the Vanilla Bean flavor that is for sure. This is a very tasty cupcake and frosting as well. I was shocked myself when I first made these. They are simply delicious!
My daughter is seriously thinking about doing this for her next 4-H Baking Project. She always loves to help out in the kitchen and has won before in cooking. I told her to give it a try if that is what she wants to do! I always try to encourage my children and let them decide what projects that they would like to do each year. I think these Vanilla Bean Cupcakes could very well be another winner for her.
Have you had Vanilla Bean Cupcakes before? If so, what did you think of the flavors? Did you like the ones that you have tried? Have you made your own before? Tell me in the comments below if you enjoyed these cupcakes or if you did anything different to the recipe. I hope you will enjoy making your very own!
Vanilla Bean Cupcakes
Jenn Worden
Yields 12 cupcakes
Try these delicious Vanilla Bean Cupcakes. Serve with Vanilla Bean Ice Cream and oh my!
19 minPrep Time
14 minCook Time
33 minTotal Time
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Ingredients
- ¾ cup unsalted butter (room temp)
- 1 ½ cups sugar
- 3 large eggs (room temp)
- 2 teaspoons vanilla extract
- 2 tbsp Vanilla Bean paste scraped
- 1 ¼ cups sour cream (room temp)
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 3 ½ cups confectioner sugar, sifted
- 1 teaspoon cream
- 2 teaspoons Vanilla Extract
- 1 ½ Vanilla Bean paste
- 1/8 teaspoon salt
Instructions
- For the Cupcakes:
- Preheat the oven to 350'
- Line 2 muffin tins with cupcake liners
- Sift flour, baking powder, baking soda and salt into a medium bowl
- Place to the side.
- In a bowl cream butter and sugar with an electric mixer until its light and fluffy.
- Begin to add the eggs one at a time, mix to combine after each one you add.
- Add the vanilla, sour cream, vanilla bean paste and vanilla extract mixing until combined.
- Reduce the mixer speed to low and stir in the flour by adding ½ cup at a time.
- Add in and stir the last bit of flour with a spatula until just combined.
- Fill the cupcake tins 2/3 of the way full.
- Then bake in oven for 14-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 2 hours before icing.
- For the Frosting:
- In the bowl of a stand mixer cream butter, sugar and salt on medium-high speed until combined.
- Add cream, Vanilla Extract, Vanilla Bean paste and continue to beat until light and fluffy.
- Frost the cupcakes starting in a circle on the outer ring and begin to work your way in until you reach the center and form a peak.
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