Vanilla Bean Cupcakes
This vanilla cupcake is simply delicious! It’s buttery, light and fluffy and packed with vanilla flavour. This vanilla cupcake is simply delicious! It’s buttery, light and fluffy and packed with vanilla flavour. An absolute classic cupcake; the perfect cupcake to decorate for any occasion! Yields 1 ½ dozen.
To make the Vanilla Bean Cupcakes
Preheat oven to 350 degrees. Line one and a half 12-cup muffin tins with 18 cupcake liners and set aside.
Sift together flour, baking powder and salt, set aside. In another bowl, cream together butter and sugar until light and fluffy. Mix in eggs one at a time incorporating well after each addition. Scrape seeds out of the vanilla bean and mix into the batter. Incorporate half of the flour mixture and then ½ cup of milk. Repeat with remaining flour mixture and milk.
Fill cupcake liners about three-quarters with batter. Bake for 18-20mins, or until a toothpick inserted comes out clean. Cool cupcakes completely before frosting.
To make the vanilla butter cream:
Using a hand held or stand mixer, whisk butter on medium to high speed until light and fluffy, about 2-3 minutes. With the mixer on low, add in confectioners’ sugar 1 cup at a time, beating well after each addition. Add milk and continue whisking on medium to high speed until icing is light and fluffy.
Hint: Cupcakes are best eaten the day they are baked, but can be stored in an airtight container at room temperature for a few days. Do not refrigerate cupcakes.