Craving a delightful treat that’s both easy to make and bursting with vanilla goodness? Look no further than these perfect vanilla bean cupcakes! Sweetened with granulated sugar and enriched with unsalted butter, these cupcakes are a moist and soft delight that will leave your taste buds wanting more. The addition of a real vanilla bean gives them that irresistible, authentic vanilla flavor that’s hard to resist.
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
Creating delicious vanilla bean cupcakes requires a few essential ingredients. Let’s gather everything we need for these delightful treats.
- ▢ 1-1/4 cups (250 grams) granulated sugar
- ▢ 1/2 vanilla bean
- ▢ 2 (100 grams) large eggs, room temperature
- ▢ 2/3 cup (161 grams) full-fat sour cream, room temperature
- ▢ 2 teaspoons pure vanilla extract
- ▢ 1-2/3 cups (212 grams) unbleached all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon kosher salt
- ▢ 12 tablespoons (169 grams) unsalted butter, room temperature
(Note: Frosting ingredients are not included in this specific recipe version, but frosting is recommended for finishing)
Required Equipment
For making these delicious vanilla bean cupcakes, you will need to gather the following essential equipment to ensure a smooth baking process:
- ▢ 12-cup Muffin Pan
- ▢ Cupcake Liners
- ▢ Digital Scale (Recommended for accuracy)
- ▢ 5-Quart Stand Mixer (or Hand Mixer)
- ▢ Silicone Spatula
- ▢ Measuring Cups and Spoons
- ▢ Mixing Bowls (Large and Small)
- ▢ Wire Rack for cooling
Having these tools and equipment ready will make the baking process efficient and ensure the perfect outcome of your vanilla bean cupcakes.
Instructions
1. Prep the Oven and Pan:
Preheat the oven to 350°F (180°C). Line the 12-cup muffin pan with cupcake liners.
2. Infuse the Sugar:
Place the sugar in the large mixing bowl of a stand mixer. Scrape the insides of the vanilla bean and place the beans in the sugar. Use your fingers to rub the vanilla bean into the sugar until it is dispersed throughout the sugar.
3. Combine Wet Ingredients:
In a small bowl combine the eggs, vanilla extract and 1/3 third of the sour cream and whisk the ingredients together. Cut the room temperature butter into 8 pieces.
4. Make the Batter:
Add the all-purpose flour, the salt and the baking powder to the vanilla sugar in the mixing bowl. With the paddle attachment mix the dry ingredients on medium-low for 30 seconds to thoroughly combine the dry ingredients. Add the butter and remaining sour cream and mix on medium speed until the butter and sour cream are thoroughly incorporated and the mixture is creamy, about 1 minute. Be careful not to overmix. Scrape the sides and bottom of the bowl.
5. Add Egg Mixture:
Add the egg mixture in two batches, mixing on medium speed until the egg mixture is thoroughly incorporated after each addition. Scrape the sides and bottoms of the bowl and fold the batter by hand to ensure all the batter is mixed together.
6. Fill Liners:
Divide the batter evenly between the 12 cups of the muffin pan, about 60 grams each using a scale, or filling each muffin tin about 2/3 full.
7. Bake the Cupcakes:
Bake the cupcakes for 20-22 minutes until they are done (a tester inserted into the center should come out clean). Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before removing the cupcakes from the pan to a wire rack. Let the cupcakes cool completely before frosting them.
How to Decorate the Cupcakes
Once the cupcakes have completely cooled, it’s time to frost them with your favorite vanilla bean buttercream or frosting of choice.
- Using a Pastry Bag: Fit your pastry bag with an open star tip or your favorite decorating tip and fill it with frosting. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4″ to 1/2″ above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing the pressure and lift up the tip slightly as you near the center. If you’re new to decorating cupcakes it may take some practice.
- Using a Knife or Offset Spatula: Use a spoon to add about 2 tablespoons of buttercream to the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread the buttercream to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center of the cupcake, to create a pretty spiral or swoop.
- Optional Garnish: For an extra touch of elegance, you can sprinkle some vanilla bean seeds or colorful sprinkles on top of the frosting.
Enjoy these beautifully frosted vanilla bean cupcakes with your loved ones or at any special occasion!
Storage
- The unfrosted cupcakes are good at room temperature in an airtight container for up to two days.
- Once the cupcakes are frosted they should be consumed within one day for best texture, stored in an airtight container. If using a cream cheese or perishable frosting, refrigeration is recommended. Bring to room temperature before serving.
- If making the cupcakes one day in advance before frosting them, store the cooled cupcakes in an airtight container at room temperature.
Tips for Perfect Cupcakes
When making vanilla bean cupcakes, there are key tips to keep in mind to ensure they turn out perfectly every time. Here are some handy tips to elevate your cupcake game:
- Room Temperature Ingredients: To achieve a perfectly moist cupcake, it’s crucial to use ingredients like butter, eggs, and sour cream at room temperature. This allows them to blend seamlessly, creating a smooth batter.
- Proper Mixing Technique: When mixing your cupcake batter, avoid overmixing, especially after adding the flour. Overmixing can lead to tough cupcakes due to gluten development. Mix until just combined to maintain a light texture.
- Accurate Measurements: Ensure precise measurements of ingredients, especially leaveners like baking powder. Using a digital scale (as listed in equipment) is highly recommended for baking accuracy.
- Oven Temperature Accuracy: Calibrate your oven temperature regularly to guarantee the cupcakes bake evenly. An oven thermometer can help ensure your oven is at the correct temperature (350°F / 180°C) for optimal baking results.
- Cooling Time: Allow your cupcakes to cool completely before frosting. Rushing this step can cause the frosting to melt and slide off the cupcakes, impacting their presentation.
By following these tips, you’ll be on your way to creating perfect vanilla bean cupcakes that will delight your taste buds and impress your guests.
Conclusion
Creating perfect vanilla bean cupcakes is all about attention to detail. From using room temperature ingredients and rubbing vanilla bean into the sugar, to carefully mixing the batter, each step contributes to a moist and flavorful outcome. By following the baking instructions, you can achieve beautifully baked cupcakes ready for a decadent finish with your favorite frosting.
Remember to equip yourself with the necessary tools and ingredients for a seamless baking experience. Assembling the cupcakes with finesse and storing them properly ensures that every bite is as delightful as the first. With these key tips in mind, you’re ready to elevate your cupcake game and leave a lasting impression with your delectable vanilla bean creations.
PrintVanilla Bean Cupcakes Recipe
Whip up these delightful, moist vanilla bean cupcakes! Infused with real vanilla bean and perfectly sweet, they’re a classic homemade treat perfect for sharing or enjoying any time you crave simple goodness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 1 hr 30 mins (inc. cooling)
- Yield: 12 Cupcakes
- Category: Dessert, Baking
- Cuisine: American
Ingredients
- ▢ 1-1/4 cups (250g) granulated sugar
- ▢ 1/2 vanilla bean, seeds scraped
- ▢ 2 large eggs (100g), room temperature
- ▢ 2/3 cup (161g) full-fat sour cream, room temperature
- ▢ 2 tsp pure vanilla extract
- ▢ 1-2/3 cups (212g) all-purpose flour
- ▢ 1 tsp baking powder
- ▢ 1/2 tsp kosher salt
- ▢ 12 tbsp (169g) unsalted butter, room temperature & cut into pieces
Instructions
- Get Ready: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with liners.
- Vanilla Sugar: In your stand mixer bowl (or large bowl), rub the scraped vanilla bean seeds into the granulated sugar with your fingers until fragrant.
- Wet Mix: In a separate small bowl, whisk together the eggs, vanilla extract, and about 1/3 of the sour cream.
- Dry Mix: Add the flour, baking powder, and salt to the vanilla sugar. Mix on low speed for 30 seconds to combine.
- Combine: Add the butter pieces and the remaining sour cream to the dry ingredients. Mix on medium speed until just creamy and combined, about 1 minute. Scrape down the bowl.
- Finish Batter: Add the egg mixture in two parts, mixing on medium speed until just incorporated after each addition. Don’t overmix! Scrape the bowl and give it a final gentle fold with a spatula.
- Fill & Bake: Divide batter evenly among the liners (about 2/3 full, approx. 60g each if using a scale). Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Down: Let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Serving: Frost generously once completely cool! Pipe swirls using a star tip or simply spread with an offset spatula or knife. They’re also lovely plain!
- Tips for Success: Room temperature butter, eggs, and sour cream are key for a smooth batter and tender cupcake. Avoid overmixing once the flour is added! A digital scale helps ensure perfect results.
- Storage: Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best enjoyed the day they’re made. If your frosting needs refrigeration, store airtight in the fridge but bring to room temperature before serving for the best taste and texture.
