Print

Vanilla Bean Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 130 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/vanilla-bean-cupcakes-with-cream-cheese-frosting-recipe/