Vanilla Bean Cupcakes (Print Version)
# Ingredients:
→ Vanilla Bean Cupcake Base
01 -
1 tbsp vanilla bean paste (this is the star flavor!)
02 -
2 tbsp sour cream
03 -
4 eggs (let them come to room temp first!)
04 -
2 cups white sugar
05 -
1 cup butter (2 sticks), softened
06 -
1¼ cups plain flour
07 -
1½ cups self-rising flour
08 -
1 cup buttermilk
→ Whipped Vanilla Frosting
09 -
4 cups powdered sugar (1 lb), sift first if lumpy
10 -
⅛ tsp salt (just a bit to balance the sugars)
11 -
2 tbsp milk (adjust for texture)
12 -
1 tsp vanilla extract, pure
13 -
1 tbsp meringue powder (makes it extra dreamy!)
14 -
1 cup butter (2 sticks), room temp
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and make sure the rack is centered. Pop cupcake liners into two 12-slot muffin trays to prepare for the batter. Getting ready ahead of time means less stress later on!
02 -
In a medium mixing container, toss together the plain and self-rising flours. A light whisk to mix everything is all it takes—go easy to avoid overworking the mixture and keep the cakes tender.
03 -
Take a smaller bowl and mix the buttermilk with sour cream until they’re smooth and creamy. This simple combo gives your cupcakes a great texture, so don’t skip this step. Put it aside for the moment.
04 -
Using a mixer, whip softened butter on medium for half a minute until smooth. Gradually add sugar in ¼-cup portions, and keep beating until light and airy, which usually takes 3 minutes. This step is all about working air into the mix, which helps them rise perfectly.
05 -
Beat in eggs one at a time, letting each mix in before moving to the next. Keep scraping the sides of the bowl to combine everything evenly. Add the vanilla paste last and stir just enough to spread out those gorgeous vanilla flecks.
06 -
While the mixer runs low, add your dry mixture in 3 portions, alternating with the buttermilk mix. Always start and finish with the dry ingredients to balance everything. Stop just when everything looks combined, and fold it gently with a spatula to finish.
07 -
Carefully fill each cupcake liner about three-quarters full. An ice cream scoop works great for consistent sizing. Don’t overfill, or you’ll risk them spilling over while baking!
08 -
Put trays into the hot oven and bake for 20-25 minutes. Use a toothpick or tester to check if they're done—it should come out clean. Gently press the tops; they’ll spring back if perfect. Start checking at 18 minutes since ovens vary a lot.
09 -
Let them cool for 10 minutes in the tins. Once stable, move them to a wire rack to cool all the way through. Rushing this step makes the frosting melt, so take your time.
10 -
Begin by creaming soft butter on medium speed for 3-4 minutes until pale and light. Switch to low speed, and gradually add powdered sugar, meringue powder, vanilla, and salt. When combined, turn the speed to medium again, beating 2-3 more minutes for full fluffiness. For smooth piping, blend in milk one tablespoon at a time till you're happy with the consistency.
11 -
Fill a piping bag (if using) with frosting and swirl it onto cooled cupcakes with steady pressure, starting from the edges. No bag? A butter knife or small spatula can neatly spread it on top. Add sprinkles, vanilla specks, or any small decorative touch you like.
# Notes:
01 -
This treat takes inspiration from Magnolia Bakery’s iconic cupcakes.
02 -
Combining two types of flours makes cupcakes with the perfect crumb.
03 -
Use room-temp butter and eggs to keep the batter smooth and creamy.
04 -
Adding meringue powder to frosting gives it that bakery-made finish.