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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
  • 2/3 cup whole milk
  • 2 vanilla beans
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 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


  • 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 and scrape seeds into milk; stir to combine. Add to creamed
  • mixture.
  • Combine the flour, baking powder and salt; add to creamed mixture
  • just until moistened.
  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for
  • 16-18 minutes or until a toothpick inserted in cupcake comes out

2 of 2

Vanilla Bean Cupcakes (continued)

Directions (continued)

  • clean. Cool for 10 minutes before removing from pans to wire racks
  • to cool completely.
  • In a large bowl, beat the cream cheese, butter and vanilla until
  • fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes.
  • Decorate with sprinkles and candies as desired. Refrigerate
  • leftovers. Yield: 1-1/2 dozen.
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.