Vanilla Bean Cupcakes with Buttercream Frosting

Vanilla Bean Cupcakes with Buttercream Frosting

  • Prepare: 20M
  • Cook: 18M
Vanilla Bean Cupcakes with Buttercream Frosting

Vanilla Bean Cupcakes with Buttercream Frosting

Ingredients

  • Refrigerated

    • 2 Eggs, large
  • Baking & Spices

    • 3 Cupsall-purpose flour
    • 3 Cupsconfectioners' sugar
    • 1 Sprinkles
    • 2 Vanilla bean
  • Dairy

    • 2 cup Butter, unsalted
    • 1 1/2 Cupswhole milk
    • 2 Tablespoonsheavy cream
  • Other

    • 1 3/4 Cupssugar
    • 1/2 Teaspoonsalt
    • 2 1/2 Teaspoonsbaking powder
    • 1 1/2 teaspoonsvanilla extract
  • Time
  • Prepare: 20M
  • Cook: 18M

Found on

Description

When it comes to cupcakes, there is one very important question to answer: Are you Team Chocolate or Team Vanilla? For all of my fellow chocoholics out there, you won’t want to miss my go-to chocolate cupcakes recipe, which pairs perfectly with any choice of accompaniments, from classic vanilla buttercream to 5-minute chocolate buttercream to tangy cream cheese frosting. But for all those with a serious passion for intense vanilla flavor, look no further than these extra-moist and fluffy Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting. Vanilla bean cupcakes, vanilla bean frosting, vanilla bean allllll the things. We’re talkin’ not one, but two vanilla beans squeezed of every last tiny black seed to lend their rich taste to a dessert favorite. And if you’re feeling extra-inspired, grab a few more beans and use my simple trick (and two ingredients!) for making homemade vanilla extract. It’s the ultimate DIY pantry staple and also makes for the perfect edible gift! Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Directions

  • Make the cupcakes: Preheat the oven to 350°F. Line cupcake tins with wrappers. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined. Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined. Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners sugar and beat until combined, then add the heavy cream and remaining confectioners sugar and continue beating until the frosting is thick and creamy. (See Kellys Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve. Kellys Notes: Beating the frosting in between each addition of the confectioners sugar lightens the color of the frosting and will make it more white in color (rather than yellow). If the frosting is too thin, add additional sifted confectioners sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency. If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes (as shown), double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.
  • Serves: About 18 cupcakes
  • Prepare: 20 minutes
  • Cook Time: 18 MINUTES
justataste.com

justataste.com

6444 586
Title:

Vanilla Bean Cupcakes with Buttercream Frosting | Just a Taste

Descrition:

Skip the store-bought sweets in favor of a foolproof recipe for the best vanilla bean cupcakes topped with buttercream frosting.

Vanilla Bean Cupcakes with Buttercream Frosting

  • Refrigerated

    • 2 Eggs, large
  • Baking & Spices

    • 3 Cupsall-purpose flour
    • 3 Cupsconfectioners' sugar
    • 1 Sprinkles
    • 2 Vanilla bean
  • Dairy

    • 2 cup Butter, unsalted
    • 1 1/2 Cupswhole milk
    • 2 Tablespoonsheavy cream
  • Other

    • 1 3/4 Cupssugar
    • 1/2 Teaspoonsalt
    • 2 1/2 Teaspoonsbaking powder
    • 1 1/2 teaspoonsvanilla extract

The first person this recipe

justataste.com

justataste.com

6444 586

Found on justataste.com

Just a Taste

Vanilla Bean Cupcakes with Buttercream Frosting | Just a Taste

Skip the store-bought sweets in favor of a foolproof recipe for the best vanilla bean cupcakes topped with buttercream frosting.