Vanilla Bean Cupcakes
These vanilla bean cupcakes are built around real vanilla bean paste or scraped pods, giving them a deeper, more aromatic flavor than extract alone. The batter comes together quickly and bakes in about 20 minutes, making them a straightforward option for birthdays, showers, or any day that calls for something sweet.
Equipment
- 1 Mixing Bowls
- 1 Whisk
- 1 Hand or Stand Mixer
- 1 Cupcake Pan
- 1 Cupcake Liners
- 1 Spatula
- 1 Oven
Ingredients
- 1 ½ cups all-purpose flour preferably unbleached
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 units large eggs room temperature
- 1 tablespoon pure vanilla bean paste or seeds scraped from 1 vanilla bean pod
- ½ cup whole milk room temperature
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste until combined.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Scoop the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an added twist, try topping these cupcakes with a light vanilla frosting or fresh berries.
Nutrition
Calories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 98mgPotassium: 35mgFiber: 0.4gSugar: 18gVitamin A: 254IUCalcium: 42mgIron: 1mg
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