Vanilla Bean Cupcakes
Delightfully soft and bursting with the pure essence of vanilla, these Vanilla Bean Cupcakes are a showstopper dessert worthy of any celebration. Infused with the aromatic seeds of a real vanilla bean pod and enhanced by a splash of pure vanilla extract, these cupcakes deliver an unparalleled depth of flavor in every bite. The recipe achieves a tender crumb by carefully alternating dry ingredients and milk, ensuring moist and airy results. With just 20 minutes of prep and 18 minutes in the oven, these elegant treats come together quickly and are perfect for birthday parties, afternoon teas, or indulgent snacking. Beautifully simple yet irresistibly decadent, these vanilla bean cupcakes are a must-try for any home baker looking to elevate their dessert game.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 pieces Large eggs, room temperature
- 1 pod Vanilla bean pod
- 1 teaspoons Pure vanilla extract
- 0.5 cups Whole milk, room temperature
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of a knife. Add the seeds to the mixture, along with the vanilla extract, and mix well.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the wet mixture in three batches, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
Evenly distribute the batter among the prepared cupcake liners, filling each one about two-thirds full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 17.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
