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Vanilla Bean Cupcakes

 Vanilla Bean Cupcakes
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
18 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups confectioners' sugar
  • Assorted sprinkles and candies


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

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Vanilla Bean Cupcakes (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.