Name: Vanilla Bean Cupcakes
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Ingredients: 270 g (2 1/4 cups) all-purpose flour; 1 tsp baking powder; ¾ tsp salt; ½ tsp baking soda; 300 g (1 1/2 cups) granulated sugar; 113 g (1/2 cup) unsalted butter, softened; 60 g (1/4 cup) vegetable oil; 2 eggs; 1 tbsp vanilla bean paste; 240 g (1 cup) buttermilk; 226 g (1 cup) unsalted butter, softened; 480 g (4 cups) confectioners' sugar; 2 tsp vanilla bean paste; 45 g (3 tbsp) milk; salt, to taste

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These homemade Vanilla Bean Cupcakes are flavored with vanilla bean paste and topped with a simple vanilla bean buttercream!

Vanilla Bean Cupcakes with vanilla bean buttercream

These Vanilla Bean Cupcakes are moist, fluffy and so easy to make. They’re flavored with vanilla bean paste and covered in a homemade vanilla bean buttercream. They’re a vanilla lover’s dream!

Looking for more delicious cupcake recipes? Try my Triple Chocolate Cupcakes, Apple Cinnamon Cupcakes or White Chocolate Cupcakes!

Ingredient Breakdown

All-purpose flour – this gives the cupcakes structure.

Baking powder and baking soda – both are necessary to help the cupcakes rise.

Salt – enhances flavor.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 3/4 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Vegetable oil – adds moisture and tenderizes cupcakes.

Eggs – binds the ingredients and provides structure.

Vanilla bean paste – gives the cupcakes and frosting their vanilla flavor and adds little vanilla bean flecks. I used this brand of vanilla paste but any brand will work. You can also substitute with regular vanilla extract.

Buttermilk – adds flavor and moisture.

How To Make Vanilla Bean Cupcakes

1. Make the Vanilla Bean Cupcakes: In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla bean paste.

3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.

4. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean.

5. Make the Vanilla Bean Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

6. Add confectioners’ sugar and mix on low until combined.

7. Add the vanilla bean paste and milk then beat until fluffy. Add salt to taste. Decorate as desired. Store Vanilla Bean Cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.

Pro Tips For Vanilla Bean Cupcakes

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂