Tasty Tuesday: Vanilla Bean Cupcakes

I hope that you will try and enjoy these cupcakes that I am featuring today! I came across the recipe on Pinterest (one of my favorite obsessions), and I’ve been dying to try it out! The vanilla bean cupcake recipe comes from a blog called Chef Mommy, but the original recipe she uses is derived from a recipe found in the Joy of Baking. I actually followed the recipe more closely to what the Joy of Baking recipe says, and found that it made a more moist cake and creamier frosting. 

Vanilla Cupcakes with Vanilla Bean Frosting


Here’s what you’ll need (for the cupcakes):

1/2 cup unsalted butter, room temperature
2/3 cup  granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Here’s what you do (for the cupcakes):

1. Preheat the oven to 350° F. Line a cupcake tin with (fun colored) paper liners and then set the pan aside.

2. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer. 

3. Add the eggs one at a time, scraping down the sides and beating well after each addition. Then, beat in the vanilla extract. 



4. In a separate bowl, whisk together the flour, baking powder and salt. 
5. With the mixer on low speed, add the flour mixture and milk in three batches, alternating between the flower and milk, beginning and ending with the flour mixture. Continue to scrape down the sides of the bowl as you progress.



6. Evenly fill the muffin cups with the batter and bake for about 17-19 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and then transfer the cupcakes to a wire rack and allow to cool completely. Make sure that you do not over-bake the cupcakes, or else they will be dry and crumbly. 
7. Once they are cool to the touch, the cupcakes will be ready to frost.
Here’s what you need (for the frosting):
2 cups (230 grams) confectioners sugar (powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1/4 teaspoon pure vanilla bean paste
1 vanilla bean, halved and scraped 
2 tablespoons milk or light cream

 Here’s what you do (for the frosting):

1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. 

2. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. 
3. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 
4. Add a little more milk or sugar, if needed.


5. Frost the cupcakes using your favorite method! Then, enjoy!



I hope that you enjoy this recipe! Leave your comments in the section below! And as always, thanks for visiting!
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2 thoughts on “Tasty Tuesday: Vanilla Bean Cupcakes

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