Yes! Let’s go back to the sweet, simple joy of a perfect Classic Vanilla Bean Cupcake—soft, fluffy, fragrant with real vanilla, and topped with silky buttercream. These are the kind that disappear in minutes at any party. 🧁🌿
🧁 Classic Vanilla Bean Cupcakes
Ingredients:
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla bean paste (or 1 scraped vanilla bean or 2 tsp vanilla extract)
- ½ cup whole milk
For the Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 2½–3 cups powdered sugar, sifted
- 1 tbsp vanilla bean paste or extract
- 1–2 tbsp heavy cream or milk
- Pinch of salt
Instructions:
- Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then mix in vanilla bean paste.
- Add flour mixture in 2 parts, alternating with milk. Don’t overmix.
- Divide batter evenly into liners (about ¾ full each).
- Bake 18–20 mins or until a toothpick comes out clean.
- Let cool completely before frosting.
- Make the Buttercream:
- Beat butter until creamy and pale.
- Gradually add powdered sugar, then vanilla bean paste and cream.
- Beat until light, fluffy, and smooth. Adjust texture with more sugar or cream as needed.
- Frost & Decorate:
- Pipe or spread frosting onto cooled cupcakes.
- Optionally top with sprinkles, edible pearls, or a dusting of vanilla sugar.
💡 Tips:
- Vanilla bean paste gives those gorgeous specks and deep flavor—totally worth it!
- Store frosted cupcakes in an airtight container at room temp (up to 2 days) or refrigerate for longer.
Would you like a sweet, elegant image of these cupcakes—with that classic swirl of frosting and those vanilla bean specks? I can whip one up for you that’s bakery-window worthy!
