Vanilla Bean Cupcakes & Buttercream

by Jennifer Wieland

Today I decided to do a couple basic recipes that work really well when you need a cake batter or frosting to tint for holidays and special occasions. Both are vanilla bean so a pretty well liked flavor by most. The cupcake recipe is adapted from Jamie’s over at My Baking Addiction. It is a simple, but delicious vanilla bean cupcake.

Both recipes call for vanilla beans. The thing with these is that they are very expensive if you are able to find them at a local grocery store (1-2 will run you $8-$9). If you are not an avid baker or don’t make your own extracts then I would suggest using vanilla bean paste instead. You can get this online. I usually buy mine from Williams-Sonoma or Sur-La-Table. Should you want to buy vanilla beans though to try I would suggest ordering Madagascar bourbon vanilla beans from Amazon. I find they always have reasonable prices for these.

Vanilla Bean Cupcakes
makes 24

2 1/4 c. cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 c. heavy whipping cream, room temperature
4 large egg whites or 3/4 c. egg whited from carton, room temperature
1 stick (8 tbsps.) unsalted butter, at room temperature
1 1/2 c. sugar
1 tsp. vanilla bean paste or the seeds scraped from one vanilla bean
2 tsp. pure vanilla extract

Preheat oven to 350 degrees and line cupcake pan with liners.

In a bowl sift together the flour, baking powder and salt. In another whisk together the heavy whipping cream and egg whites. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, sugar and vanilla bean seeds/paste until light and fluffy. This will take about three minutes on medium-high speed. Add in 1/3 of the flour mixture and mix on low until just mixed. Add half the milk and mix in on low until just combined. Follow again with flour mixture, then milk mixture and end with flour mixture. Add in the vanilla extract and once incorporated beat on medium-high for 2-3 minutes.

I use a 1 oz. (size 30) scoop to fill the liners. This will be a few tablespoons if you don’t have a scoop. Bake for 18-24 minutes and then cool on a wire rack. Frost and decorate when cooled completely.

Vanilla Bean Buttercream

1 c. (2 sticks) of butter, at room temperature
1 tsp. vanilla bean paste or the seeds scraped from one vanilla bean
4 c. confectioner’s sugar, sifted
2 tsp. pure vanilla extract
3 tbsp. heavy whipping cream

In the bowl of a stand mixer fitted with the paddle attachment place the butter and vanilla bean seeds/paste and cream together on a medium-high setting. This will take about 3 minutes. Add in all of the confectioner’s sugar and mix in on the lowest setting. As it begins to incorporate turn up speed to low and mix until completely incorporated. Scrape down sides of the bowl and add in the vanilla and heavy whipping cream. Mix on medium until incorporated and then turn up speed to medium-high and beat for 3 minutes, scrape down sides and then beat for two more minutes. Now it’s ready to use, tint, eat out of the bowl.

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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 4-20 so things are always crazy with everything from preschool, to autism, to college. She tries to bake, craft and blog her way through all of the craziness that life throws her way.

2 Responses to “Vanilla Bean Cupcakes & Buttercream”

  1. 1

    […] Shaped Vanilla Cookies decorated with thinned vanilla buttercream and pearl sprinkles. These are my go to cutout cookie and the recipe is […]

  2. 2

    […] Krispie Treats with each layer tinted a color. We also have chocolate chip cookies sandwiched with vanilla buttercream. You can use any cookie recipe you want, buy store-bought dough or use mine, here. I wanted the […]

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