Vanilla Bean Cupcakes
This Vanilla Bean Cupcake recipe is for soft vanilla cupcakes covered in a smooth and creamy vanilla bean buttercream frosting. This is the perfect vanilla cupcake recipe to try!
Servings: 24 cupcakes
Calories: 371kcal
Equipment
- 2x 12-hole cupcake trays
- 24 cupcake papers
- 1x disposable piping bag
Ingredients
Vanilla Bean Cupcakes
- 120 ml sunflower oil
- 3 extra-large eggs
- 250 g granulated sugar
- 290 g self-raising flour
- ½ teaspoon salt
- 270 ml milk
- 1 vanilla bean pod
- 1 teaspoon vanilla extract
Vanilla Bean Frosting
- 500 g unsalted butter
- 500 g icing sugar
- 1 vanilla pod
Instructions
Vanilla Bean Cupcakes
- Preheat the oven to 170°C (340°F) and line 24 cupcake liners into two 12-hole cupcake pans.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Sift together the salt and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Use a sharp knife the slice open the vanilla pod lengthways and use the back of a spoon to scoop out all of the seeds.
- Mix together the milk and vanilla bean seeds in a jug, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.
Vanilla Bean Frosting
- Add the softened butter to a bowl of your stand mixer fitted with a whisk attachment. Beat at high speed until the butter is light and fluffy, this can take between 5 and 10 minutes. Scrape down the sides of the bowl often with a rubber spatula.
- Switch the mixer's attachment to a paddle attachment and add the icing sugar to the whipped butter. Beat at a low speed until combined.
- Increase the speed of the mixer to medium-high and beat the buttercream frosting until it is light and fluffy about 3 minutes. Scrape down the sides of the bowl often.
- Use a sharp knife to slice open the vanilla pod lengthways and use the back of a spoon to scoop out all of the seeds. Add the seeds to the frosting and beat again.
- Add the frosting to a piping bag fitted with your chosen nozzle and pipe swirls of frosting onto each cupcake. Serve and enjoy!
Nutrition
Calories: 371kcal | Carbohydrates: 41g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 64mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 569IU | Calcium: 25mg | Iron: 0.2mg
