Description
A quick and easy recipe for moist vanilla bean cupcakes topped with light and fluffy whipped buttercream frosting, perfect for busy weeknights and any occasion.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup (200g) granulated white sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 vanilla bean, split and scraped (or 1 1/2 teaspoons pure vanilla extract)
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) whole milk
- 1/4 teaspoon salt
- For the Whipped Buttercream:
- 1 cup (227g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons (30-45ml) heavy cream
- Pinch of salt
Instructions
- Prep Your Ingredients (10 minutes): Split the vanilla bean lengthwise and scrape out the seeds. Sift flour, baking powder, and salt into a bowl. Have softened butter and sugar ready. Preheat oven to 350°F (175°C) and line muffin tin with liners.
- Cream Butter and Sugar (3-4 minutes): Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla (2 minutes): Beat in eggs one at a time, then add vanilla bean seeds or extract and mix until combined.
- Mix in Dry and Wet Ingredients Alternately (4-5 minutes): Add flour mixture in three parts, alternating with sour cream and milk, beginning and ending with flour. Mix gently until just combined.
- Bake (18-20 minutes): Divide batter evenly among liners, filling two-thirds full. Bake until a toothpick comes out clean and cupcakes are golden and springy.
- Cool Completely (30 minutes): Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
- Make the Whipped Buttercream (5 minutes): Beat softened butter on medium speed until creamy. Gradually add powdered sugar, beating well after each addition. Add vanilla extract, pinch of salt, and 2 tablespoons heavy cream. Beat on high for 3-5 minutes until light and fluffy. Add more cream if too stiff.
- Frost and Serve: Frost cupcakes using a spatula or piping bag. Optionally sprinkle with vanilla bean specks or edible glitter.
Notes
Use room temperature ingredients for best results. Do not overmix batter after adding flour to keep cupcakes tender. Cool cupcakes completely before frosting to prevent buttercream from melting. Store unfrosted cupcakes at room temperature up to 2 days; frosted cupcakes in fridge up to 3 days. Buttercream does not freeze well. Vanilla bean seeds add flavor and visual appeal; vanilla extract can be used as substitute.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 0.5
- Protein: 3
Keywords: vanilla bean cupcakes, whipped buttercream frosting, moist cupcakes, easy cupcake recipe, quick dessert, homemade cupcakes