Perfect Vanilla Bean Cupcakes
- Christine Vienna
- Jun 16
- 2 min read
Christine Vienna
INGREDIENTS
• 1 ¾ cups Cake flour
• 1 cup Granulated sugar
• ¾ tsp Baking powder
• ¼ tsp Baking soda
• ¼ tsp Salt
• ½ cup Salted butter, room temperature
• 2 Large eggs, room temperature
• ½ cup Sour cream, full fat, room temperature
• 2 tsp Vanilla bean paste
• 1 tsp Vanilla bean seeds
• ½ cup Buttermilk, room temperature
Instructions
• Preheat your oven to 350° and line a standard cupcake tin with paper liners.
• In a large mixing bowl, sift or whisk together the cake flour, baking powder, baking soda, and salt.
• Place the granulated sugar and the 1 tsp of vanilla bean seeds into a separate bowl. Use your fingertips to rub the vanilla bean seeds into the sugar. Continue rubbing until the seeds are evenly distributed and the sugar is fragrant; this step is essential to get the full flavor.
• Add the room temperature salted butter to the vanilla sugar and cream them together with an electric mixer until the mixture is light and fluffy.
• Add the eggs one at a time and mix on medium until combined.
• Add in the sour cream, buttermilk and vanilla bean paste until the wet mixture is smooth and combined.
• With the mixer on low speed, the dry ingredients half at a time to the wet ingredients and mix briefly with each addition.
• Mix only until no large streaks of flour remain, being careful not to overwork the batter.
• Divide the batter evenly into the prepared cupcake liners, filling each one about two-thirds of the way full.
• Bake for 17 to 20 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean or with very few moist crumbs.
• Allow the cupcakes to cool enough to transfer them to a cooling rack to cool completely.
Vanilla Bean Buttercream
Christine Vienna
Ingredients
• 1 cup Salted butter, room temperature
• 3 ½ cups Confectioners’ sugar, sifted
• 1 tsp Vanilla bean paste
• ½ tsp Vanilla bean seeds
• 2 tbsp Heavy cream, room temperature
Instructions
• Beat the room-temperature salted butter until it is smooth and creamy.
• Gradually add the sifted confectioners’ sugar, mixing on low speed until combined, then increasing the speed to whip it until light and fluffy.
• Mix in the vanilla bean paste and the vanilla bean seeds until evenly distributed throughout the frosting.
• Pour in the heavy cream and continue to beat the mixture until you reach a silky-smooth consistency.
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