Vanilla Bean Cupcakes

How to create the ultimate vanilla bean cupcake recipe, featuring a delectably soft and fluffy texture, crowned with a luscious vanilla bean mascarpone frosting. This perfect fusion of flavors is ideal for crafting delectable treats fit for any occasion.

this recipe

This is my best vanilla cupcake recipe, a versatile base that I customize with various flavors whenever the mood strikes for a delightful cupcake creation perfect for any and every occasion

Jump to:

• Why you'll love this recipe
• More Cupcake Recipes
• Ingredients notes
• Materials Needed
• Which Vanilla used for Cupcakes
• How to make Vanilla Cupcakes from scratch
• Others Vanilla Frosting for cupcakes
• Storage and freezing
• Tips for Successful Cupcakes
• Recipe Variations
• FAQ - Frequently Asked Questions
• If you love Vanilla flavor
• Vanilla Bean Cupcakes

Why you'll love this recipe

These homemade vanilla cupcakes are incredibly soft and flavorful, crafted with a buttery base and the exquisite taste of pure vanilla extract from Madagascar's finest vanilla pods.

For a twist on traditional vanilla buttercream, I've whipped up my favorite vanilla mascarpone frosting with the delightful essence of vanilla bean seeds. Its light yet firm texture makes it perfect for piping onto these fluffy cupcakes.

Vanilla cupcakes are like a blank canvas for deliciousness, perfect for adding your favorite flavors and fitting for any sweet occasion. Whether you're in the mood for classic vanilla or want to get creative with exciting taste twists, these cupcakes are your go-to treat for making delightful moments even sweeter!

More Cupcake Recipes

Ingredients notes

*You will find the quantities of ingredients and complete instructions in the recipe card at the end of the page.

Cupcake batter

• Butter: Opt for unsalted butter, softened in advance, or gently melted in the microwave. If you prefer an oil-based option, you can use a neutral vegetable oil like sunflower or grape seed oil as a substitute.
• Sugar: White granulated sugar is the standard choice, but you can experiment with flavored sugars like brown sugar for added depth.
• Eggs: Ensure your eggs are at room temperature. Alternatively, you can replace whole eggs with an equivalent amount of egg whites for a white cupcake variation.
• Vanilla: Vanilla is essential for infusing plain cupcakes with delightful flavor. You can use pure vanilla extract, vanilla beans, vanilla bean paste, or even vanilla sugar for a hint of sweetness.
• Milk: While buttermilk is preferred for a tender texture, you can substitute it with options like skim milk, whole milk, almond milk, plain yogurt, or sour cream.
• Flour: White cake flour or all-purpose flour works well, but you can also opt for a gluten-free flour blend if you prefer gluten-free cupcakes.
• Baking powder: Measure the baking powder accurately, and remember that baking soda can be a substitute, but it's four times more potent, so use it cautiously.
• Salt: Don't forget the pinch of salt to enhance the cupcake's overall flavor profile.

Vanilla frosting

• Mascarpone: Opt for a high-quality mascarpone cheese to enhance your frosting's flavor and texture.
• Heavy cream: Use full-fat, cold heavy cream for optimal whipping and a lighter texture in your frosting.
• Powdered sugar: Adjust the amount of powdered sugar to your desired level of sweetness, starting with a small quantity and adding more if needed, keeping in mind that mascarpone naturally adds some sweetness to the frosting.
• Vanilla: You can use vanilla bean seed, vanilla paste, or pure vanilla extract.

Materials Needed

Hand mixer

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Muffin pan

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Cupcakes liners

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Which Vanilla used for Cupcakes

I recommend using vanilla beans (vanilla pods) as they provide a rich and aromatic vanilla essence. Simply scrape the seeds from the bean and add them to your batter for an intense natural flavor.

To enhance the vanilla essence further, you can also infuse the scraped vanilla bean into a liquid of your choice, such as milk or cream, to extract its delightful flavor and aroma, which can then be incorporated into your cupcake recipe for an extra dimension of richness.

If you're looking for an even more intense vanilla punch, consider using a high-quality vanilla paste or paste made from concentrated vanilla beans. Another excellent option is pure vanilla extract, which is convenient and imparts a strong vanilla taste.

How to make Vanilla Cupcakes from scratch

Cream butter and sugar

• In a large bowl, place the softened butter and sugar and mix with an electric mixer for about 2 minutes until creamy and smooth.
• Cut the vanilla bean in half lengthwise with a knife and carefully remove the seeds from half a vanilla pod.
• Add the eggs and the vanilla bean seed and mix again with the mixer for 1 minute to incorporate them.

Add dry ingredients

• In a medium bowl, combine dry ingredients, flour, baking powder, and salt and sift together at least twice.
• Add flour mixture and buttermilk alternately, mixing between each addition with a rubber spatula to incorporate.
• Pour the cupcake batter into a cupcake pan or a mini cupcakes pan lined with paper liners, making sure to fill them up to ¾ of the way to have perfect cupcakes.

Baking

• Preheat the oven to 350°F / 180°C and bake vanilla cupcakes in the oven on halfway for about 18-20 minutes until they are slightly puffed and golden on top.
• Let the cupcakes cool a bit in the pan before removing from the pan and letting them cool completely on a wire rack.
• When your cupcakes are completely cooled, decorate them with a piping bag and a decorating tip by forming a swirl on top.

Others Vanilla Frosting for cupcakes

• Vanilla Swiss Meringue Buttercream: Prepare a classic Swiss meringue buttercream and then fold in the scraped seeds from a vanilla bean or add vanilla bean paste for an intense vanilla flavor. The meringue base gives it a light and airy texture.
• Vanilla Bean Buttercream: Whip up a batch of vanilla whipped buttercream with the addition of whipped cream. The whipped cream makes the frosting fluffy and delicate, while the vanilla bean or paste adds rich flavor.
• Vanilla Italian Buttercream: Make an Italian buttercream by combining sugar syrup with whipped egg whites. Once it's ready, fold in the vanilla bean seeds or vanilla bean paste for that distinct vanilla flavor.
• Vanilla Cream Cheese Frosting: Start with my favorite cream cheese frosting recipe and add vanilla bean seeds or vanilla bean paste. This adds a delightful vanilla flavor to the tangy cream cheese frosting.
• Vanilla White Chocolate Ganache: Make a white chocolate ganache by melting high-quality white chocolate and mixing it with heavy cream. Add vanilla bean seeds or vanilla bean paste for a luxurious vanilla touch.

Storage and freezing

At room temperature: These plain cupcakes (without the frosting)can be stored at room temperature in an airtight container bow for about 4-5 days.

In the fridge: With a frosting, store the vanilla cupcake recipe in the fridge for 3 to 4 days in a box or under plastic wrap.

In the freezer: You can store the cupcakes alone or with frosting in the freezer for up to 3 months, placed in a storage box. Let them thaw gently in the refrigerator.

Tips for Successful Cupcakes

• Sifting Dry Ingredients: Sift the dry ingredients like flour and baking powder to ensure they are well combined and free of lumps.
• Room Temperature Ingredients: Ensure that all your ingredients, such as butter and eggs, are at room temperature. This promotes a smoother batter and even mixing.
• Gentle Mixing: Avoid over-mixing, especially after adding the dry ingredients, to maintain a fluffy texture. Use a gentle hand when folding in the ingredients.
• Proper Filling: Fill the cupcake liners about ¾ full. This ensures they have a perfect size and a nice dome shape when baked.
• Uniform Cupcake Sizes: Use a scoop or measuring cup to ensure consistent cupcake sizes for even baking.
• Mindful Baking: Keep a close eye on the baking time. Overcooking can result in dry cupcakes, so use a toothpick to check for doneness. It should come out with a few moist crumbs clinging to it.
• Cool Gradually: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too moist from trapped steam.

Recipe Variations

• Chocolate Swirl Cupcakes: Add cocoa powder to a portion of the batter and create a marbled effect by swirling the vanilla and chocolate batters together before baking.
• Fruit-Filled Cupcakes: Fill the center of each cupcake with fruit preserves or fresh fruit like berries for a burst of fruity flavor.
• Lemon-Vanilla Cupcakes: Add lemon zest and a hint of lemon juice to the batter for a delightful lemony twist on classic vanilla.
• Coconut-Vanilla Cupcakes: Incorporate shredded coconut into the batter and frosting for a tropical flair like in my coconut cupcakes.
• Caramel Drizzle: Drizzle homemade caramel sauce over the cupcakes for a rich, indulgent treat.
• Mocha Cupcakes: Combine the richness of coffee with vanilla by adding instant coffee granules to the batter and frosting..

FAQ - Frequently Asked Questions

How to use leftover vanilla bean pods?

Leftover vanilla bean pods can be repurposed by making homemade vanilla sugar or infusing them in liquids like milk, cream, or alcohol for flavor, and even grinding them into vanilla powder for use in baking and cooking.

Can I use this recipe to make a vanilla cake?

Yes, you can use this recipe as a base for a vanilla cake, but I would recommend using a dedicated vanilla cake recipe for the best results. Like this vanilla Molly Cake or this vanilla sponge cake.

If you love Vanilla flavor

Did you make this recipe?

Remember to drop a ⭐️ 5-star rating 🙏 and share your thoughts in the comments! Stay updated with more delicious recipes by following @sweetlycakes on Instagram. If you whip up this recipe, make sure to tag me – I'd love to see your creation! 😊!

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