Vanilla Bean Cupcake With Blackberry Icing Recipes

VANILLA BEAN CUPCAKES

Vanilla Bean Cupcakes image

My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 14

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

Steps:

Preheat oven to 375°. Line 18 muffin cups with paper liners., 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., 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., 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 as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.

Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA BEAN CUPCAKES WITH VANILLA FROSTING

Vanilla Bean Cupcakes with Vanilla Frosting image

Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 24

Number Of Ingredients 18

Ingredients

3 eggs
2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup butter, softened
1 vanilla bean, cut in half lengthwise, scraped
1 1/2 cups cane sugar
1 teaspoon vanilla
1 cup milk
1/2 cup sour cream
1/2 cup Immaculate Baking Co.™ organic all-purpose flour
2 cups cane sugar
2 cups milk
2 cups butter, softened
1 vanilla bean, cut in half lengthwise, scraped
1 1/2 teaspoons vanilla
Fresh raspberries
Mint sprigs

Steps:

Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.

Nutrition Facts : ServingSize 1 Serving

SKINNY VANILLA BEAN CUPCAKES

Skinny Vanilla Bean Cupcakes image

We used applesauce, vanilla bean and Betty Crocker White cake mix to make our reduced-calorie Skinny Vanilla Bean Cupcakes.

Provided by Brooke Lark

Categories Dessert

Time 1h35m

Yield 24

Number Of Ingredients 9

Ingredients

1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
1/2 cup applesauce
1 cup water
1 tablespoon canola oil
1 vanilla bean, seeds scraped from bean
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
3 cups powdered sugar
1 pint (2 cups) fresh blueberries, if desired
24 fresh mint leaves, if desired

Steps:

Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.
Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.
In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake. Garnish each with berries and mint.

Nutrition Facts : ServingSize 1 Serving

VANILLA BEAN CUPCAKE WITH BLACKBERRY ICING

VANILLA BEAN CUPCAKE WITH BLACKBERRY ICING image

Categories Berry

Yield 36 cupcakes

Number Of Ingredients 17

Ingredients

Vanilla Bean Cupcakes
3 cups baker's (superfine) sugar
3 eggs
3 egg whites
3 and 3/4 cups all-purpose flour
1 and 1/2 cups milk
1 cup vegetable oil
3 and 1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 vanillla bean
Blackberry Buttercream
1 cup butter (2 sticks)
1 8 ounce package cream cheese
5 cups powdered sugar
1/3 cup seedless blackberry preserves
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees. Line muffin tins with baking cups. In a large mixing bowl, with an electric mixer, beat sugar and eggs/whites together until slightly thickened, about 2 minutes. Sift together the flour, baking powder and salt into a medium bowl. Add the flour mixture, milk, oil, and vanilla to the eggs. Split the vanilla bean from end to end and scrape the seeds out with a knife. Add to the mix and incorporate the ingredients together slowly, just until the batter is smooth. Fill each muffin cup 2/3 full. Bake in preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely while preparing the frosting. Place the butter and cream cheese in a mixer bowl and whip together until creamy. Add the powdered sugar one cup at a time. When combined, add the blackberry preserves and the vanilla and mix well. Can be held in the refrigerator overnight and re-whipped prior to frosting the cupcakes. Makes 3 dozen frosted cupcakes.

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