Vanilla Bean Cupcakes

By Jennifer

12 Person

55 Minutes

266 Calories

My son loves these! Flecks of vanilla bean in the moist, tender cupcakes give them special-occasion status.

Ingredients

Frosting

Assorted candies and coarse sugar
3 cups confectioners' sugar
1 1/2 tsp. vanilla extract
6 tbsp. unsalted butter, softened
8 oz. cream cheese, softened

2/3 cup whole milk
1/2 tsp. salt
2 tsp. baking powder
2 cups cake flour
2 vanilla beans
2 large eggs, room temperature
1 1/4 cups sugar
3/4 cup unsalted butter, softened

Method

01

Preheat oven to 375°. Line 18 muffin cups with paper liners.
02

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
03

Fill prepared cups three-fourths full. Bake 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
04

In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with candies and coarse sugar as desired. Refrigerate leftovers.
05

Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.
06

Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.

Related Tags

Dessert Recipes

Cupcake Recipes

Cake Recipes

Vanilla Bean Cupcakes

4.7

( By Jennifer )

My son loves these! Flecks of vanilla bean in the moist, tender cupcakes give them special-occasion status.

01 Information

Grade easy
Serving 12 servings
Calorie 266 Kcal
Prep Time 30 Mins
Cook Time 25 Mins
Total Time 55 Mins

02 Ingredients

Frosting

Assorted candies and coarse sugar

3 cups confectioners' sugar

1 1/2 tsp. vanilla extract

6 tbsp. unsalted butter, softened

8 oz. cream cheese, softened

2/3 cup whole milk

1/2 tsp. salt

2 tsp. baking powder

2 cups cake flour

2 vanilla beans

2 large eggs, room temperature

1 1/4 cups sugar

3/4 cup unsalted butter, softened

03 Method

Step 1

Preheat oven to 375°. Line 18 muffin cups with paper liners.

Step 2

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Step 3

Fill prepared cups three-fourths full. Bake 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Step 4

In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with candies and coarse sugar as desired. Refrigerate leftovers.

Step 5

Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.

Step 6

Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.

04 Author