Vanilla Bean Cupcakes

Indulge in the heavenly flavor of homemade vanilla bean cupcakes. These moist and tender cakes are topped with a luscious buttercream that is infused with real vanilla beans. This classic recipe is perfect for any occasion.

While you’re here, be sure to check out my chocolate coconut cupcakes recipe.

INGREDIENTS

For the cake:

• Flour – I used all-purpose flour for this recipe.
• Sugar – Used to give the cake a subtle sweetness.
• Baking powder – Helps the cake rise and makes it light and fluffy.
• Salt – Enhances the flavor and balances the sweetness.
• Vegetable oil – Keeps the cake moist.
• Egg – 1 large egg was used for this recipe.
• Vanilla – I used pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.
• Hot water – Helps to dissolve everything and makes the batter smoother.

For the buttercream:

• Butter – A necessity for buttercream! Adds flavor and gives the buttercream its structure. I always bake with unsalted butter and add the salt in separately for more control of the flavor.
• Powdered sugar – Used to sweeten and thicken the buttercream.
• Salt – A pinch of salt is used to enhance the flavor and balance the sweetness.
• Heavy cream – Used to thin out the buttercream.
• Vanilla bean paste – For the vanilla flavor and the visible vanilla bean seeds. You should be able to find this at the grocery store, but I order mine on Amazon for almost half the price.

HOW TO MAKE THE BEST VANILLA BEAN CUPCAKES

For the cake:

1. In a large bowl whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and melted butter.
3. Mix the wet ingredients with the dry ingredients.
4. Add the boiling water last and mix until batter is smooth.
5. Divide the batter into 6 tins lined with cupcake cups. You can also use a silicone cupcake mold.
6. Bake for 15-17 minutes, until a toothpick inserted into the middle of the cupcakes comes out with just a few crumbs. Let the cupcakes cool completely before icing.

For the buttercream:

1. Use a stand or handheld mixer to cream the butter with the vanilla bean paste.
2. Mix in the powdered sugar, salt, and heavy cream on low speed until well incorporated. Make sure to scrape down the sides of the bowl so everything is evenly mixed.
3. Ice the cupcakes however you like- I used a piping bag fitted with a 1M tip.

The cupcakes are best fresh but can be stored in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.

Vanilla Bean Cupcakes

5 from 2 votes

Recipe by Abbey

Servings

6

cupcakes

Prep time

30

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Vanilla Cake

• 3/4 cup flour

• 1/2 cup sugar

• 3/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup vegetable oil

• 1 egg

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter, melted

• 1/4 cup boiling water

• Vanilla Bean Buttercream

• 1/2 cup unsalted butter, softened

• 1 3/4 cup powdered sugar

• Pinch of salt

• 1 tablespoon heavy cream

• 3/4 teaspoon vanilla bean paste

Directions

• Vanilla Cake
• In a large bowl whisk together the flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and melted butter.
• Mix the wet ingredients with the dry ingredients.
• Add the boiling water last and mix until batter is smooth.
• Divide the batter into 6 tins lined with cupcake cups. You can also use a silicone cupcake mold.
  
• Bake for 15-17 minutes, until a toothpick inserted into the middle of the cupcakes comes out with just a few crumbs. Let the cupcakes cool completely before icing.
  
• Vanilla Bean Buttercream
• Use a stand or handheld mixer to cream the butter with the vanilla bean paste.
  
• Mix in the powdered sugar, salt, and heavy cream on low speed until well incorporated. Make sure to scrape down the sides of the bowl so everything is evenly mixed.
• Ice the cupcakes however you like- I used a piping bag fitted with a 1M tip.