Vanilla Bean Cupcakes

Easter is less than a week away! In the week ahead, you can count on a few yummy spring desserts, just in case you are wanting some ideas. When I saw this recipe for Vanilla Bean Buttercream from Brown Eyed Baker, I was in love. I paired it with a Vanilla Bean Cupcake Recipe from My Kitchen Addition that I altered slightly. It is a combo that won’t disappoint. I am very excited to try the Buttercream with a few berry flavors in the future until the combination is perfect.

Before you get started, I should let you know, you can buy prepared vanilla bean paste in a jar. I purchased two vanilla beans and did the work myself…it was worth it and left me with a feeling of accomplishment!

Vanilla Bean Cupcakes Makes 18 cupcakes

 2 sticks unsalted butter, softened

1 cup sugar

4 large eggs

1 vanilla bean, cut in half and scrapped

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk

1/3 cup mayo

Preheat the oven to 350°F. Line two muffin pans with paper cupcake cups and set aside.

In the bowl of a stand mixer, combine the butter and sugar.  Beat on medium speed until the mixture is creamed and looks light and fluffy.  Gradually add the eggs, one at a time, beating after each addition until each egg is incorporated.  Halve vanilla bean lengthwise using a knife, and scrape seeds out. Add the vanilla bean and beat to incorporate.

In a separate bowl, combine the flour, baking soda, and salt. In another small bowl, whisk together the milk and mayo.  Gradually add the dry ingredients alternately with the wet ingredients, beating on a low speed. Be sure to start and end with the dry ingredients.  Once the last of the dry ingredients have been added, beat on medium speed for about 30 seconds, until the batter is smooth.

Spoon the batter into the prepared cupcake cups, filling each cup approximately 2/3 full.  Bake for about 15-17 minutes, until the tops spring back when touched lightly with your finger.  Cool in the pans for a few minutes, then transfer to wire racks to cool completely.

Vanilla Bean Buttercream

Vanilla Bean Buttercream makes about 3 cups

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Halve vanilla bean lengthwise using a knife, and scrape seeds out and add into butter, beat mixture at medium-high speed to combine, about 15 seconds.

Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Frost Cupcakes and garnish as desired.

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2 thoughts on “Vanilla Bean Cupcakes

    • You can use sour cream instead. You might be able to leave it out, but the mayo/sour cream helps with the moistness of the cake so if you do take it out I would recommend watching the cakes so they don’t get overdone. 🙂

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