Light, airy, and bursting with vanilla flavor, these vanilla bean cupcakes will have you reaching for seconds, thirds, and maybe even a fourth!
I was asked to make cupcakes for my nephew’s first birthday, and I wanted something simple yet flavorful. A vanilla cupcake can be almost perfect, but too often, the vanilla flavor is subtle or missing. By using both vanilla extract and vanilla bean seeds, these cupcakes are bursting with vanilla in every bite.
Ingredient Overview
Several key ingredients contribute to the light, airy texture of the cake and its intense vanilla flavor:
- Cake Flour: With a lower gluten content, cake flour creates a lighter, softer crumb.
If you don’t have cake flour, you can make a quick substitute: use all-purpose flour, then remove 3 tablespoons and replace them with 3 tablespoons of cornstarch. - Vanilla Bean Seeds: Sprinkles throughout the cake, vanilla bean seeds add both a visual appeal and an extra burst of vanilla flavor. You can usually find vanilla beans in the spice section of your local grocery store. Vanilla bean paste can work in a pinch.
- Vanilla Extract: Combined with vanilla bean seeds, vanilla extract provides a full, rich vanilla flavor.
- Egg Whites: The protein in egg whites help give the cupcakes their light texture, while removing the yolks ensures a delicate white color.
See recipe card for quantities.
Vanilla Bean Seeds
To get the seeds for the recipes. Take the vanilla bean pod and spilt the bean open lengthwise using a sharp knife. Then scrape the seeds out the pod with your knife.
Top it off with frosting
These cupcakes pair well with almost any frosting. For the ultimate vanilla experience, frost with the simple vanilla buttercream included in this recipe. Below are a few of my favorite frosting combinations:
- Chocolate Buttercream: The classic vanilla and chocolate combo is my personal favorite. The strong vanilla flavor in the cupcake complements the chocolate frosting perfectly, rather than being overpowered by it.
- Swiss Meringue Buttercream: This light, airy frosting turns these cupcakes into a decadent treat. It’s so elegant, everyone will be asking which bakery you got them from!
Storage
The unfrosted cupcakes can be stored at room temperature for 2-3 days in an airtight container or frozen for up to 3 months. The frosted cupcakes can be stored in an airtight container for up to five days. Bring the cupcakes to room temperature prior to serving.
Tasting tip
Bring the frosted cupcakes to room temperature before eating to the best flavor and textures. Cakes should always be enjoyed at room temperature.
Vanilla Bean Cupcakes
Ingredients
Cupcakes
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3 large egg whites
- 2 teaspoons vanilla
- Seeds from 1 vanilla bean
- 1/2 cup plain greek yogurt
- 1/4 cup whole milk
Simple Vanilla Buttercream
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Pinch of salt
- 1-2 tablespoons whole milk
Instructions
Cupcakes
- Preheat the Oven: Preheat oven to 350℉ and place liners in a cupcake pan.
- Mix the Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add Eggs: Add the egg whites, vanilla extract, and vanilla bean seeds. Mix until well combined.
- Alternate Flour and Milk Mixture: Stir together the milk and yogurt. Alternating add in 1/3 of the flour mixture, then 1/2 the milk repeating until you finish with the last of the flour mixture. Mix well after each addition.
- Fill Cupcakes: Fill cupcake liners 1/2 to 2/3 of the way full. You should get 12 cupcakes.
- Bake: Bake for about 15 minutes until the center springs back when gently pressed and a cake tester is inserted into the middle comes out clean. Let the cupcakes cool completely before frosting.
Vanilla Frosting
- Food Processor: Combine all frosting ingredients in the bowl of the food processor. Mix until well combined and smooth, scraping down the sides as needed.
- Mixer: In a bowl, combine all frosting ingredients. Use a hand or stand mixer on medium-high until the frosting is smooth and well combined, scraping down the sides as necessary.
- Frost the cooled cupcakes and decorate.
Notes
Other Cake Recipes?
These are my favorite cake recipes
