Vanilla Bean Cupcakes

Name: Vanilla Bean Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1-1/2 dozen
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; 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

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep: 30 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Alysha Braun, St. Catharines, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 14, 2023

My son loves these vanilla bean cupcakes! Flecks of vanilla bean in the moist, tender cupcakes give them special-occasion status. —Alysha Braun, St. Catharines, Ontario

Can you freeze Vanilla Bean Cupcakes?

Freeze cooled unfrosted cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.

Watch How to Make Vanilla Bean Cupcakes

TEST KITCHEN APPROVED

Vanilla Bean Cupcakes

10 Reviews Add your review

Yield:1-1/2 dozen

Prep:30 min

Cook:20 min

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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
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

Text Ingredients

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Directions

1
Preheat oven to 375°. Line 18 muffin cups with paper liners.

2
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3
Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
4
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar. Refrigerate leftovers.