Vanilla Bean Cupcakes Recipe
Vanilla Bean Cupcakes Recipe photo by Taste of Home

Vanilla Bean Cupcakes Recipe

Publisher Photo
My 3-year-old son loves these! Flecks of vanilla bean in the moist, tender cupcakes gives them special-occasion status. —Alysha Braun, St. Catharines, Ontario
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 2 vanilla beans
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • Assorted sprinkles and candies

Nutritional Facts

1 cupcake (calculated without decorations) equals 266 calories, 13 g fat (8 g saturated fat), 56 mg cholesterol, 143 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Preheat oven to 375°. Line 18 muffin cups with paper liners.
  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.
  3. Fill prepared cups three-fourths full. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers. Yield: 1-1/2 dozen.
Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To use, thaw at room temperature. Frost as directed.
Originally published as Vanilla Bean Cupcakes in Country Woman Christmas Annual 2012, p22

Nutritional Facts

1 cupcake (calculated without decorations) equals 266 calories, 13 g fat (8 g saturated fat), 56 mg cholesterol, 143 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein.

Reviews for Vanilla Bean Cupcakes

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Reviewed Mar. 10, 2013

This recipe was very easy to make. My family loved the icing so doubled the ingredients for the frosting. Very delicious!!

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