Vanilla 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.
Find it online: https://cakeshungry.com/vanilla-bean-cupcakes/