Vanilla Bean Cupcakes

Oh wow, I just tasted the most amazing vanilla bean cupcakes. They were soft and sweet. I couldn’t stop smiling.

I first spotted them at a birthday party. They looked simple but smelled so fancy. I had to try one!

After one bite, I was in cupcake heaven. The real vanilla taste was so cozy and warm. It felt like a sweet hug.

You’ve got to try baking these too. It’s super easy. Let’s make a batch right now!

Why You’ll Love This Recipe

• Pure Vanilla Flavor: Real vanilla bean paste gives an authentic, aromatic taste.
• Soft and Moist: A combination of butter, coconut oil, and buttermilk ensures a light and fluffy texture.
• Perfect for Any Occasion: Great for birthdays, celebrations, or as an everyday treat.
• Pairs Beautifully with Frosting: The balanced sweetness allows the buttercream to shine.
• Beginner-Friendly: Simple steps make this recipe accessible to all skill levels.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 18-22 minutes
• Cooling Time: 30 minutes
• Total Time: About 1 hour

Servings:

This recipe yields 12-15 cupcakes, depending on how full you fill the liners.

Difficulty Level:

Beginner-friendly, but precise measurements ensure the best results.

Required Kitchen Tools

To achieve the perfect Vanilla Bean Cupcakes, you’ll need the following:

• Stand Mixer or Hand Mixer: Ensures a light, fluffy batter and creamy frosting.
• Muffin Pan: Essential for baking standard-sized cupcakes.
• Cupcake Liners: Helps with even baking and easy removal.
• Whisk: For blending dry ingredients smoothly.
• Measuring Cups & Kitchen Scale: Accuracy is key for a perfect bake.
• Piping Bag & Tip (Optional): For beautifully frosted cupcakes.

Ingredients for Vanilla Bean Cupcakes

Here’s what you’ll need to create these light, fluffy, and flavorful cupcakes. Exact measurements are included in the recipe card below.

For the Cupcakes:

• ½ cup (113g) unsalted butter, softened – Adds richness and moisture.
• ¼ cup (50g) coconut oil, melted – Helps create a soft, tender texture.
• 1 cup (200g) granulated sugar – Sweetens and stabilizes the batter.
• 2 teaspoons baking powder – Provides a light, airy rise.
• ½ teaspoon baking soda – Enhances leavening for a perfect crumb.
• ½ teaspoon kosher salt – Balances sweetness and enhances flavors.
• 3 large egg whites, at room temperature – Ensures a light and fluffy texture.
• 1 tablespoon vanilla bean paste – Gives an intense, aromatic vanilla flavor.
• 2 ½ cups (312g) cake flour, sifted – Creates a soft and delicate crumb.
• 1 cup (240ml) buttermilk, at room temperature – Adds moisture and tenderness.

For the Vanilla Bean Buttercream:

• 1 cup (226g) unsalted butter, softened – Creates a smooth, creamy frosting.
• 3 cups (360g) powdered sugar – Sweetens and thickens the buttercream.
• 1 tablespoon vanilla bean paste – Adds a deep vanilla flavor.
• ¼ teaspoon kosher salt – Enhances flavor balance.
• 3 tablespoons heavy cream – Adjusts the buttercream’s consistency for a silky texture.

How to Make Vanilla Bean Cupcakes (Step-by-Step Instructions)

1. Prepare for Baking

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with cupcake liners.
• Set out your butter, eggs, and buttermilk to bring them to room temperature.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
• Set aside.

3. Cream the Butter and Sugar

• In a large mixing bowl, using a stand mixer or hand mixer, beat the butter and coconut oil together until smooth and creamy (about 2 minutes).
• Gradually add in the sugar and continue beating on medium speed until the mixture is light and fluffy (about 2-3 minutes).

4. Add the Wet Ingredients

• Mix in the egg whites, one at a time, beating well after each addition.
• Add the vanilla bean paste, mixing until fully incorporated.

5. Alternate the Dry Ingredients and Buttermilk

• With the mixer on low speed, add half of the dry ingredients, mixing just until combined.
• Pour in half of the buttermilk, mixing gently.
• Repeat with the remaining dry ingredients and buttermilk, mixing until just combined. Do not overmix—this keeps the cupcakes soft!

6. Fill the Cupcake Liners

• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Gently tap the muffin pan on the counter to remove any air bubbles.

7. Bake the Cupcakes

• Place the cupcakes in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

How to Make Vanilla Bean Buttercream & Frost the Cupcakes

1. Beat the Butter Until Creamy

• In a large mixing bowl, using a stand mixer or hand mixer, beat the softened butter on medium-high speed for 2-3 minutes until it becomes smooth and creamy.

2. Add the Sugar Gradually

• Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time.
• Mix until incorporated, then increase speed to medium and beat for another 1-2 minutes until light and fluffy.

3. Incorporate the Vanilla and Cream

• Add the vanilla bean paste, salt, and 2 tablespoons of heavy cream.
• Beat on medium-high speed for another 2 minutes, until the buttercream is smooth, fluffy, and easily spreadable.
• If the buttercream is too thick, add 1 more tablespoon of heavy cream and mix again.

4. Frost the Cupcakes

• Once the cupcakes are completely cool, use a piping bag with your favorite tip to swirl the buttercream onto each cupcake.
• Alternatively, use an offset spatula to spread the frosting evenly.

5. Optional Garnishes

• Sprinkle with vanilla bean specks for an elegant look.
• Add white chocolate shavings or a light dusting of powdered sugar for extra sweetness.

Serving and Storage

How to Serve Vanilla Bean Cupcakes

These cupcakes are perfect for:

• Celebrations: Serve at birthdays, weddings, or special events.
• Afternoon Tea: Pair with coffee, tea, or a glass of milk.
• Casual Desserts: Enjoy as a sweet treat after dinner.

How to Store Vanilla Bean Cupcakes

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Refrigerator: Keep in an airtight container for up to 5 days. Let them sit at room temperature before serving for the best texture.
• Freezing Instructions:
  • Unfrosted Cupcakes: Wrap each cooled cupcake in plastic wrap, place in a freezer bag, and freeze for up to 2 months.
  • Frosted Cupcakes: Freeze on a baking sheet until solid, then transfer to an airtight container. Thaw at room temperature before serving.

Nutrition Information (Per Cupcake, Including Frosting)

Nutrient	Amount
Calories	320
Total Fat	18g
Saturated Fat	11g
Cholesterol	45mg
Sodium	180mg
Total Carbs	38g
Sugar	29g
Protein	3g

(Nutrition values are approximate and may vary.)

Vanilla Bean Cupcakes FAQs

1. Can I use vanilla extract instead of vanilla bean paste?

Yes, but the flavor won’t be as intense. Use 2 teaspoons of pure vanilla extract in place of 1 tablespoon of vanilla bean paste.

2. Why do I need cake flour instead of all-purpose flour?

Cake flour gives these cupcakes a lighter, softer texture. If using all-purpose flour, replace 2 ½ cups cake flour with 2 ⅓ cups all-purpose flour + 2 tablespoons cornstarch.

3. Can I make these cupcakes ahead of time?

Yes! You can bake and store unfrosted cupcakes for up to 2 days at room temperature or freeze them for later use.

4. How do I make chocolate vanilla bean cupcakes?

Add ¼ cup (25g) cocoa powder to the dry ingredients for a chocolate twist!

Conclusion

These Vanilla Bean Cupcakes are simple yet elegant, perfect for any occasion. With a soft, buttery crumb and a rich vanilla bean buttercream, they’ll quickly become a favorite in your baking routine. Enjoy them fresh or store them for later—either way, they’re bound to impress.