These are the white cupcakes in the photos with the blue sprinkles. This recipe is by far the best vanilla cupcake recipe I have ever eaten. They are moist without being too dense and have an intense vanilla flavor that I just know you will love. I got the recipe from Annie’s Eats and only changed the procedure a tiny bit. Actually, I used my usual procedure that differs just slightly from most cake making procedures, but it works for me.
Vanilla Bean Cupcakes
yield: 28 cupcakes
2 sticks unsalted butter, softened
2 cups sugar
1 vanilla bean
5 eggs
1 Tbsp. vanilla extract
1 Tbsp. baking powder
1/2 tsp. salt
3 cups cake flour
1 1/4 cups buttermilk
Pre-heat oven to 350 degrees. Line 28 muffin cups with cupcake liners. (This will use two 1 dozen pans, plus 4 from a third pan.) Slice the vanilla bean in half lengthwise and scrape out the seeds. Cream together butter sugar and vanilla bean seeds with an electric mixer until light and fluffy. Add eggs one at a time mixing after each addition. Add vanilla, baking powder, and salt and mix until evenly distributed. Add the flour alternately with the buttermilk, mixing well after each addition and beginning and ending with flour. Fill each muffin cup about 2/3 of the way full with batter. I use a scoop so that all of my cupcakes are really close to the same size. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Remove cupcakes to a wire rack to cool. Allow to cool completely before frosting. Frost with vanilla buttercream and garnish as desired.
These are gorgeous. I’ve yet to find a good vanilla cupcake recipe I really like. I think the trick might be the vanilla beans, hah. I will definitely try this recipe!
These cupcakes are STUNIING
They are so beautiful, yet very elegant
These are beautiful! I seriously can not make a vanilla cupcake from scratch to save my life unless it is a small batch. I’m pinning this so I can try your recipe.
This is a beautiful design of vanilla cupcake. as the recipe given in this article is much interesting and i think i will make a tasty cake. For more info you can check wedding cupcake liners .
Beautiful cupcakes! I want to try them! Can you tell me where you got the little blue ball decorations? I have a baby shower coming up!
Thank you! I think I got them at a local store called Cake Art (www.cakeart.com), but I think other places have them too. They are actually blue pearls.
Hi there. I’m from Australia so was just wondering how many grams are in a stick of butter please? Just want to make sure I get the conversion right. Thanks Sarah
According the to the package 151 g.
Hello, I have a question – I made these cupcakes the night before I had to serve them. I was told the best way to store them until you frost them is to just leave them out and cover with a towel. Well, by the next day (appx. 12 hours later) they didn’t dry out horribly, but they were super sticky on the top. I am going to make them again for a baby shower tomorrow. The shower is at 2:00 pm, and I really want to make them tonight, but I am scared they will get sticky again. I live in MN and it is about 75 degrees out tonight with mild humidity. Just wondering if you have any suggestions on how to store them if I make them tonight or if I just make them tomorrow and risk having a panic attack from cutting it so close 🙂 They were so delicious that I just have to make them again.
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I used to actually sell these at a farmers’ market, and I made them and frosted them the night before and refrigerated them, and they were not sticky, so that is what I would do. You could also frost them in morning, and I doubt there would be a problem with them, but it isn’t what I have done, so I am not sure. I have had cupcakes do the sticky thing too, but only when I have frozen them. I have never left them sitting out with a towel, so I really don’t know if that is typical. But, I live in GA, which is entirely different weather wise and probably altitude, etc., so even if we do identical things, they might not turn out the same.
Let me know what you do, and how they turn out. I am always curious about how things might work differently given different conditions. And, no matter how well you write/read a recipe, I think no two people do things exactly alike.