Vanilla Bean Cupcakes with Cream Cheese Frosting Recipe

Introduction

These vanilla bean cupcakes are soft, moist, and bursting with real vanilla flavor. Topped with a creamy cream cheese frosting and fun sprinkles, they make a perfect treat for any occasion.

Ingredients

• 3/4 cup unsalted butter, softened
• 1-1/4 cups sugar
• 2 large eggs, room temperature
• 2 vanilla beans
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup 2% milk

For the frosting:

• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1-1/2 teaspoons vanilla extract
• 3 cups confectioners’ sugar
• Assorted sprinkles and coarse sugar for decorating

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line 18 muffin cups with paper liners.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 to 7 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
4. Step 4: Split the vanilla beans lengthwise and scrape the seeds out using the tip of a sharp knife. Add the seeds into the creamed mixture and mix well.
5. Step 5: In a separate bowl, whisk together the cake flour, baking powder, and salt.
6. Step 6: Add the flour mixture to the creamed butter mixture alternately with the milk, starting and ending with the flour. Beat well after each addition until the batter is smooth.
7. Step 7: Fill the prepared muffin cups about half full with batter.
8. Step 8: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 10 minutes, then transfer them to wire racks to cool completely before frosting.
10. Step 10: To make the frosting, beat the cream cheese, softened butter, and vanilla extract in a large bowl until blended and smooth.
11. Step 11: Gradually add the confectioners’ sugar, beating until the frosting is smooth and creamy.
12. Step 12: Frost the cooled cupcakes and decorate with assorted sprinkles and coarse sugar as desired.

Tips & Variations

• For extra vanilla flavor, you can substitute vanilla beans with 2 teaspoons of pure vanilla extract.
• Make sure the butter and cream cheese are fully softened to avoid lumps in the frosting.
• Add a teaspoon of lemon zest to the batter for a subtle citrus twist.
• Use almond or coconut milk instead of 2% milk for a different flavor profile.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. The unfrosted cupcakes can be stored at room temperature in a sealed container for 2 days or frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest taste.

What if I don’t have vanilla beans?

If you don’t have vanilla beans, you can substitute them with 2 teaspoons of pure vanilla extract added with the eggs or to the frosting for a similar vanilla flavor.

Vanilla Bean Cupcakes with Cream Cheese Frosting Recipe

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Delight in these classic Vanilla Bean Cupcakes featuring a moist, tender crumb infused with real vanilla bean seeds and topped with a smooth, creamy vanilla cream cheese frosting. Perfectly portioned and lightly sweetened, these cupcakes are decorated with sprinkles and coarse sugar for an inviting finish.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40-45 minutes
• Yield: 18 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 3/4 cup unsalted butter, softened
• 1–1/4 cups sugar
• 2 large eggs, room temperature
• 2 vanilla beans
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup 2% milk

Frosting

• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1–1/2 teaspoons vanilla extract
• 3 cups confectioners’ sugar
• Assorted sprinkles and coarse sugar, for decoration

Instructions

1. Preheat and prepare pans: Preheat your oven to 375°F (190°C). Line 18 muffin cups with paper liners to ensure easy removal and neat presentation of the cupcakes.
2. Cream butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 5 to 7 minutes, which is important for incorporating air for a tender cupcake crumb.
3. Add eggs and vanilla bean seeds: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then, split the vanilla beans lengthwise and scrape the seeds out with a sharp knife tip. Stir the seeds into the wet mixture to infuse the batter with authentic vanilla flavor.
4. Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the rising agents and seasoning.
5. Combine wet and dry ingredients: Alternately add the flour mixture and the 2% milk to the creamed mixture, beginning and ending with the flour mixture. Beat well after each addition to create a smooth, well-incorporated batter.
6. Fill muffin cups and bake: Spoon the batter into the prepared muffin cups, filling each about half full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cupcakes are fully baked but still moist.
7. Cool cupcakes: Let the cupcakes cool in the pans for 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting, which prevents the frosting from melting.
8. Prepare frosting: In a large bowl, beat the softened cream cheese, butter, and vanilla extract together until smooth and creamy. Gradually add the confectioners’ sugar, beating until the frosting is light and spreadable.
9. Frost and decorate: Spread the cream cheese frosting evenly over the cooled cupcakes. Finish by sprinkling assorted sprinkles and coarse sugar on top for added texture and visual appeal.

Notes

• Room temperature eggs and butter help the batter mix more evenly and produce a lighter cupcake texture.
• Scraping vanilla seeds from the bean pods offers a more intense and natural vanilla flavor than extract alone.
• You can swap 2% milk with whole milk for a richer taste or with a dairy-free milk to make it dairy-sensitive.
• Ensure the cupcakes are completely cool before frosting to avoid melting the frosting.
• These cupcakes keep well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: vanilla bean cupcakes, vanilla cupcakes, cream cheese frosting, homemade cupcakes, dessert, baking recipe