Vanilla Bean Cupcakes
These homemade Vanilla Bean Cupcakes are flavored with vanilla bean paste and topped with a simple vanilla bean buttercream!
Equipment
- Two 12-count cupcake pans
- Stand mixer or hand mixer
Ingredients
Vanilla Bean Cupcakes
- 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
Vanilla Bean Buttercream
- 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
Instructions
Vanilla Bean Cupcakes
- Preheat oven to 350°F and line two 12-count cupcake pans with paper liners.
- In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.
- 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.
- 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.
- Scoop batter into prepared pans 3/4 full. Bake cupcakes for 18 minutes or until a toothpick comes out clean.
Vanilla Bean Buttercream
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
- Add confectioners' sugar and mix on low until combined.
- Add the vanilla bean paste and milk then beat until fluffy. Add salt to taste. Decorate as desired.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Vanilla Bean Cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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