Vanilla Bean Cupcakes
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A moist and tender basic vanilla cupcake made extra flavorful with vanilla bean infused cream. Topped off with vanilla bean buttercream, these cupcakes are vanilla heaven!
This is the Best Vanilla Cupcake Recipe
It does not get more classic than a vanilla bean cupcake.
Pure, unadulterated vanilla flavor, with a creamy vanilla bean buttercream to match… It’s just heavenly, and you’re going to love every little crumb of these cupcakes!
This recipe comes to you (originally in 2015!) from a day I completely immersed myself in writing my cookbook.
On Good Friday, I had the day off of work, but I was up at 4:30am making all kinds of puppy chows, preparing to photograph all of them in the later afternoon sunshine.
At 8am, Matt emerged from the bedroom and couldn’t believe his eyes (or his nose) when I had the kitchen completely torn apart, cereal and powdered sugar everywhere, chocolate on every pan and spatula I own…
It was a mess.
He convinced me to take a break and go to the gym with him.
I’m so glad I did, because it gave me some time to devise a plan of attack for my photoshoots and also figure out how I was going to clean up my puppy chow-ed kitchen and whip up some cupcakes for a birthday celebration later that night.
My BIL’s girlfriend (now wife!) turned 21 on that Good Friday, and she invited us out to dinner with her family, so I offered to make some cupcakes. When I asked her what flavor she would like, she requested vanilla bean.
Her exact words: “I’m so vanilla for loving vanilla.” No, no, you are not. Not one bit!
Since that original publish in 2015, these cupcakes have graced many a kitchen, with mostly positive reviews.
The negative ones, however, truly warranted revisiting this beloved vanilla cupcake recipe, just as my beloved funfetti cupcakes did a few months ago.
The amazing thing about having been blogging for over six years is that I have grown immensely as a baker.
I know better now what works best for specific flavors and textures, and revisiting lots of tried-and-true recipes that I’ve published and then baked again for my own enjoyment is something on my never-ending “to do” list.
The original vanilla bean cupcake recipe from many years ago still stands true, but with updated and more specific instructions, and of course, a little glow-up with fresh photos.
Not only that, but since 2015, vanilla crops have taken a giant hit due to tropical storms and other natural disasters.
Vanilla beans can sometimes be hard to come by, and super expensive if you find them, so I’ve updated the recipe to include the use of vanilla paste as an alternative.
Vanilla Cupcake Ingredients
For the vanilla cupcakes, you will need:
• whole milk or cream
• vanilla bean or vanilla paste
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• granulated sugar
• egg
• full fat yogurt or sour cream
• vanilla extract
For the vanilla bean buttercream, you will need:
• butter
• powdered sugar
• milk or cream
• whole vanilla bean or vanilla paste or vanilla extract
• salt
Moist Vanilla Cupcake Recipe Variations
You can change up these vanilla cupcakes by adding any kind of buttercream you wish. In fact, I have a whole cookbook dedicated to buttercream and you can find any of my frosting recipes scattered around my site.
USE VANILLA BEANS OR VANILLA PASTE
Whether you use vanilla beans or vanilla paste, you’re guaranteed to have the best vanilla bean cupcake recipe I can offer you, because believe me, this recipe has been baked and tweaked and baked again many times over its existence.
There is something so amazing about straight up vanilla. You can only get so much vanilla flavor from extract (even homemade), and using fresh vanilla beans (or vanilla paste) is so worth the effort to get those beans out of the pod.
If you go the pod route, you’ll need two beans for each batch of this recipe: one for the cupcakes and one for the frosting.
If you’re using paste: one teaspoon in each the cupcake batter and the vanilla bean frosting give the same rich vanilla flavor and the iconic black specs of the seeds.
You can buy vanilla beans and vanilla paste at most grocery stores (in the baking aisle with the spices). If you think you’ll use a lot of beans, the best bang for your buck is in bulk!
How to make Vanilla Cupcakes from Scratch
These cupcakes are essentially the same batter as my mini cookies & cream cupcakes, just with a few tweaks.
MAKE THE VANILLA BEAN INFUSED CREAM
In that recipe, I say you can use any milk (I actually used almond), but in these very vanilla cupcakes, it is absolutely imperative you use a full or high fat dairy. Cream or whole milk– either of these will work.
STEP #1
Start by pouring the cream into a small saucepan.
STEP #2
If you are using a vanilla bean: using a sharp knife, split the vanilla bean in half, scrape out the seeds, and put everything into the saucepan with your cream. If you are using vanilla paste: simply pour into the cream and stir to combine.
STEP #3
Heat the cream over low heat until it just starts to steam. Remove the saucepan from heat and allow the mixture to steep for 30 minutes.
STEP #4
After the 30 minutes, remove the pods with a fork or tongs. Cream is now ready to use. If you used vanilla paste, it is ready to use after the 30 minutes.
MAKE THE VANILLA CUPCAKE BATTER
STEP #5
In a large bowl, whisk together the flour, baking powder, baking soda, and salt, then set this aside.
STEP #6
Next, beat together the melted butter, sugar, egg, yogurt, infused cream, and vanilla extract on medium to high speed until completely smooth.
STEP #7
Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients until just combined.
STEP #8
Then, fold gently by hand with a large spatula and press out any large lumps of flour that remain by scraping them against the side of the bowl. Small lumps are ok, but try to get out all of the larger lumps by gently pressing the batter up on the sides of the bowl.
STEP #9
Lastly, fill the cupcake liners ⅔ to ¾ of the way full with batter and bake for 15-17 minutes. Allow to cool completely before moving on to adding the vanilla bean buttercream.
MAKE THE VANILLA BEAN BUTTERCREAM
You’ll need one more vanilla bean or teaspoon of vanilla paste for your buttercream, which is the same vanilla buttercream I use in this chocolate cake and in these cookies & cream cupcakes, just with more straight up vanilla.
STEP #10
First, beat the butter on medium speed until creamy, about 2 minutes.
STEP #11
Reduce the mixer to low, add in the powdered sugar, vanilla (either the seeds scraped from the pod, paste, or extract), and milk or cream, then increase mixer speed to medium and beat until completely smooth, about 3 minutes.
STEP #12
If the frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Lastly, addd salt to taste.
You are now ready to decorate your cupcakes.
Use a piping bag without a tip, fitted with a 1M tip, or simply a large zip top bag with the end snipped off to make a very vanilla buttercream swirl right on top of your decadent cupcake.
How to store Vanilla Bean Cupcakes
Cupcakes will stay fresh covered at room temperature up to 3 days, or in the refrigerator up to 5 days. Cupcakes are best on day 1 and 2, at which point they will start to lose their moisture.
Moist Vanilla Cupcakes FAQs
You’re going to love these moist and tender cupcakes that are absolutely jam-packed with vanilla flavor.
The creamy vanilla bean buttercream cloud that sits on top is the perfect counterpart, and I’m sure you’re going to agree… There’s nothing “vanilla” about these vanilla bean cupcakes!
Moist Vanilla Cupcakes
Ingredients
CUPCAKES
- ¾ cup (180mL) whole1 milk or cream
- 1 whole vanilla bean or 1 teaspoon vanilla paste
- 1 and ⅔ cups (200g) all-purpose flour be sure to measure properly
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter melted and allowed to cool
- 1 cup (200g) granulated sugar
- 1 large egg room temperature2
- ¼ cup (61g) full fat1 yogurt or sour cream room temperature2
- 1 teaspoon vanilla extract
FROSTING
- 1 cup (226g) unsalted butter softened to room temperature
- 4 to 5 cups (480-600g) powdered sugar
- ¼ to ⅓ cup (60-80mL) milk or cream
- 1 whole vanilla bean or 1 teaspoon vanilla paste or 1 teaspoon vanilla extract
- ⅛ to ¼ teaspoon salt
Instructions
CUPCAKES
- Pour the cream into a small saucepan. If using a vanilla bean: using a sharp knife, split the vanilla bean in half, scrape out the seeds, and put everything into the saucepan with your cream. If using vanilla paste, simply pour into the cream and stir to combine.¾ cup (180mL) whole1 milk or cream, 1 whole vanilla bean or 1 teaspoon vanilla paste
- Heat the cream over low heat until it just starts to steam. Remove from heat and allow to steep for 30 minutes. After the 30 minutes, remove the pods with a fork or tongs. Cream is now ready to use. If you used vanilla paste, it is ready to use after the 30 minutes.
- Preheat oven to 350ºF (177ºC). Line the wells of a 12-count cupcake pan with cupcake liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 and ⅔ cups (200g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer3 or the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter, sugar, egg, yogurt, infused cream, and vanilla extract on medium to high speed until completely smooth.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, ¼ cup (61g) full fat1 yogurt or sour cream, 1 teaspoon vanilla extract
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients until just combined. Then, fold gently by hand with a large spatula and press out any large lumps of flour that remain by scraping them against the side of the bowl. Small lumps are ok.
- Fill the cupcake liners ⅔ to ¾ of the way full with batter. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
FROSTING
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.1 cup (226g) unsalted butter
- With the mixer on low, add in the powdered sugar, vanilla (either the seeds scraped from the pod, paste, or extract), and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add salt to taste.4 to 5 cups (480-600g) powdered sugar, ¼ to ⅓ cup (60-80mL) milk or cream, 1 whole vanilla bean or 1 teaspoon vanilla paste or 1 teaspoon vanilla extract, ⅛ to ¼ teaspoon salt
- For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
- Frost the cupcakes using a piping bag or a large zip top bag with the corner snipped off. Cupcakes will stay fresh covered at room temperature up to 3 days. Store in the refrigerator up to 5 days. Cupcakes freeze well, frosted or unfrosted, up to 3 months. Thaw in the refrigerator.
Notes
- Full fat dairy: it is imperative to use full fat dairy in this recipe for moisture, since we’re using melted butter, therefore removing some natural moisture.
- Room temperature ingredients: these are always a good idea when using room temperature butter as it makes for easier incorporation into the batter. To bring eggs to room temperature quickly, place eggs in a bowl of warm water for 5-10 minutes.
- Mixer: I’ve had repeated success making these cupcakes in a bowl without a mixer, which is my preferred method for this cupcake batter.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
There is nothing vanilla about appreciating a vanilla cupcake! I love your steeping technique to get the most vanilla flavour out of your beans! I need to get my hands on some to try out your technique 🙂 I hope the writing/testing/gymming is going well! And thank goodness for husbands/boyfriends who know that we need to step away from the kitchen sometimes, no matter how messy it is!
Haha, that’s exactly right! They have to be able to convince us to leave despite it being a mess, yes??
When you say cream for the frosting, is it heavy cream or half and half? Thanks!
Hi, Melissa! Either would be fine. Whatever you use for the cupcakes you can use for the frosting.
Omg sounds delish!!! Is it okay to use vanilla bean paste in replacement of vanilla bean pod?
Hi Angie! I don’t see why not, although I’ve never used it, so I’m unfamiliar with how much to use. I’d imagine there’s a conversion factor on the tube? Perhaps how much equals one pod? Let me know what you find out!
It came out great! Thank you for this awesome recipe!
How does this come out if making a 6Inch cake?
Hi Olivia– I’m not quite sure what you’re asking…
After everything is mixed together should the batter be pourable or is it more dense?
It’s a little in the middle– I use an ice cream scoop to scoop out the batter and it doesn’t pour out but it doesn’t flop out either.
Can i add dye to color these blue for a blue velvet?
Hi Kandi– I’m sure that you could!
I see you mentioned how many mini cupcakes it would make, but what about regular size cupcakes? How many and bake for how long? Thank you!
Hi Jennifer– the recipe is actually for 14 standard size cupcakes. The note about mini cupcakes is in the bottom of the recipe for alternative sizes!
I’m about to make this but as a cake. What all ingredients go into the vanilla bean mixture in the sauce pan? It just says cream & vanilla bean and then put everything. What’s everything? I want to make this right. Please and thanks for your help!
Hi, Appy– everything is the pods and the seeds. The next instruction will tell you to remove the pods, so you’ll be left with cream that has vanilla seeds in it. Hope that helps. Enjoy!
Hello made the cake and baked it for 30 min it was raw in the middle and hard around the sides. I’m so dissapointed I didn’r stick with the cup.cakes. The flavor is fantastic!
Hi! I’m sorry that happened. My advice would have been to keep baking the cake until it was done, as my suggestion for bake time is just a guideline and everyone’s oven is different. If it never baked the whole way, I would say you might have messed something up in the recipe, because I’ve never had a problem turning this into a cake!
I tried a trial run of these cupcakes and they are exquisite!! Probably the best I’ve ever had. The only problem I encountered is that I’m supposed to take them to my husband’s office picnic and when the frosting hits the outdoor scorching temps, it will melt into a disastrous mess! How can I tweak the recipe so the frosting doesn’t melt and run off the cupcake?
I also would love to know how you decorated the cupcakes you have pictured❤️
Desperately seeking solution
Hi, Anne! How hot are we talking? I’ve taken frosting out into pretty warm temps, and it’s been fine for awhile. And for the cupcakes shown, I just used a piping bag and snipped the top off. No tip!
Apologies if you didn’t see this response. My email response plugin was not working properly!
Thanks for the response. I will give the piping a try. The temps are ranging in the mid-90’s. I may place them in the refrigerator for a little while before we go so the frosting sets a bit.
great flavor but came out very dense, more like a muffin
Hi! I have made these many times and they are always a hit, but I always get hung up in one particular spot… In the recipe you say to mix the wet and dry ingredients with a spatula until no lumps remain, but I always chicken out and use a whisk because it seems like the lumps just won’t disappear without it! However, I know the whisk might result in greater gluten production and make the cupcake more tough. Could you provide some clarity here?
And a second question: have you ever tried them with cake flour?
Thanks!
Hey, D! I mostly mean until there are no pockets of flour. Making every single lump disappear is next to impossible, but folding slowly and making big motions ensures even distribution of the ingredients. And no, I have not used cake flour to make these cupcakes.
Ah I see! So is it okay for the batter to have lumps when you pour it into the tins? It won’t bake into like weird pockets or anything like that will it?
Not usually. Small lumps usually dissipate in the oven, so it’s just a matter of making sure big pockets of flour are gone.
This is by far my favorite recipe to make! One question, for the frosting, do you heat the cream with the vanilla bean as well? I’m thinking about combining the amount for both the cake and frosting, heating it, then splitting it up to the required measurements afterward? Of course, waiting for it to completely cool for the frosting, but I think infusing that cream with the vanilla bean really makes these cupcakes amazing!
Thanks, Jennifer! So I don’t heat the cream for the frosting. I just combine everything without heat. It can’t hurt and it would probably taste amazing so let me know if you try it out!
I am excited to try this recipe! I am planning to double the recipe for 28 cupcakes. Have you done so and was it successful? I know that sometimes the leavening agents need altering when doubling. Thanks!
Hey, Julie! Great questions. This recipe should be fine to double, just be careful to mix gently.
I have to say…this cake is the best vanilla cake I’ve ever had! I made these cupcakes months ago, and I’ve been thinking so much about them ever since I’m going to use this recipe to make one of my small wedding cakes. Thank you for sharing it!
Haha, I love this so much! Thanks for letting me know, Kirsten!
Would the recipe for the frosting cover a 2-layer, 6 inch cake as it’s written or should it be doubled? Thanks.
The recipe should stand fine as is, but if you want a lot of extra for piping or like a thicker filling, I would do 1.5x the recipe!
So… I don’t know what I did wrong, but my cupcakes Took closer to 20 minutes to bake and were very dense/ muffin-like. I ended up with quite a bit of extra frosting, and the whole thing, combined is FAR too sweet to enjoy, and trust me, I love sweets! I thought it seemed like an awful lot of sugar, so maybe I measured wrong or something… I don’t know… but woo!! Talk about a sugar rush!! Lol.
Ironically enough, I redid this recipe this past weekend, but only changed up one small thing (using full fat yogurt instead of “any” listed) in preparation of republishing a new and improved cupcake. The cupcakes are definitely not overly sweet, and adding a bit of salt into the frosting (as I suggest in the recipe) usually cuts the sweetness enough to make it a nice combo. I’d love for you to revisit this again in a couple weeks when I update everything! Thanks for letting me know, Regina 🙂
Is the updated recipe available now? Would like to know before I give it a try.
The updated recipe is now the one in the post.
Hello Lynn,
I am making these cupcakes for my daughters wedding next month. I am doing a trial run first to make sure everything comes out correct. My first question is in the ingredients you list 1 large egg room temperature. Thought scrolling through to the bottom of the recipe it says no yoke for a lighter batter. Could you clarify if we remove the yoke and maybe revising the recipe to add that additional note.
My second question is if you would wait to decorate the cupcakes until at the venue ? I was thinking of keeping it in a cooler. What do you think?
Hi, Alicia– I’ve fixed the recipe. That was an error on my part and a copy and paste oopsie 🙂 and decorating at the venue would be perfectly fine. I usually bake my cupcakes the day before I decorate them anyway. I’d love to see photos when they’re done! Enjoy!
These look great! I would love to know what brand of liners you use?
Hi, Renee– I use Wilton brand. Nothing special!