VANILLA BEAN CUPCAKES
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
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
Vanilla lovers, rejoice! Rich and sweet, this vanilla cupcake recipe has double the vanilla flavor thanks to real vanilla beans and pure vanilla extract. Make a batch for your next gathering, potluck, or birthday party.
Provided by Garrett McCord
Categories Dessert Baking Cupcake Vanilla Cake
Time 30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven: Preheat the oven to 350°F. Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.
- Whisk together the dry ingredients: In one bowl whisk together the flour, baking powder, and salt.
- Cool: Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.
Nutrition Facts : Calories 334 kcal, Carbohydrate 42 g, Cholesterol 60 mg, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, Sodium 101 mg, Sugar 29 g, Fat 17 g, ServingSize 12 cupcakes, UnsaturatedFat 0 g
VANILLA BEAN CUPCAKES WITH FLUFFY VANILLA BEAN MASCARPONE BUTTERCREAM
These Vanilla Bean Cupcakes are tender and fluffy and topped with ultra creamy mascarpone buttercream frosting made with real vanilla beans! They're perfect for parties, birthdays, or any occasion at all!
Provided by Chrissie (thebusybaker.ca)
Categories Baking Dessert Snack
Time 43m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper muffin cups.
- Add the butter and white sugar to the bowl of your stand mixer and mix on high speed until light and fluffy, scraping down the sides of the bowl a few times.
- Continue mixing on high and add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.
- Combine the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.
- Measure the milk and scrape the vanilla bean seeds into the milk, stirring well to combine.
- Add the flour mixture and the milk mixture alternatively to the butter mixture, mixing on low speed until everything is added (start and end with the dry ingredients).
- Mix on high speed for about one minute to ensure everything is combined.
- Divide the batter between the 18 prepared muffin cups and bake at 350 degrees Fahrenheit for about 17-19 minutes.
- Whip the butter and mascarpone on high speed until light and fluffy.
- Add the powdered sugar one cup at a time, whipping on high speed between each addition and scraping down the sides of the bowl.
- Scrape the seeds out of the vanilla bean and add them to the frosting, along with the heavy cream and salt.
- Whip on high until well combined, scraping down the sides of the bowl.
- Cool the cupcakes completely on a wire rack.
- Add the frosting to a large piping bag fitted with a large star tip and pipe the frosting onto the cooled cupcakes.
- Store in the fridge for 24 hours before serving, or serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 65 g, Protein 5 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 34 mg, Fiber 1 g, Sugar 50 g
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