Vanilla Bean Cupcakes: 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!
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5 from 8 votes

Vanilla Bean Cupcakes

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!
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings: 14 cupcakes

Ingredients

CUPCAKES

  • ¾ cup cream or half-and-half*
  • 1 whole vanilla bean split and de-seeded
  • 1 and 2/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter melted
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup yogurt plain, vanilla, Greek, or regular, any fat content; you may also use sour cream
  • 1 teaspoon vanilla extract

FROSTING

  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cup milk or cream
  • 1 whole vanilla bean split and de-seeded
  • salt to taste

Instructions

CUPCAKES

  • Pour the cream into a small saucepan. Using a sharp knife, split the vanilla bean in half, scrape out the seeds, and put everything into the saucepan with your cream.
  • Heat over low heat until cream 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.
  • Preheat oven to 350ºF. Line a cupcake pan with cupcake liners and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large microwave safe bowl, melt the butter in the microwave and allow to cool a bit. Whisk in the sugar, egg, yogurt, infused cream, and vanilla extract until combined. Slowly add the wet ingredients to the dry ingredients and stir with a spatula until no lumps remain.
  • Fill the cupcake liners 2/3 to 3/4 of the way full with batter. Bake for 13-14 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

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.
  • With the mixer on low, add in the powdered sugar, vanilla, 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.
  • 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.

Notes

*Cream imparts the best texture to these cupcakes. I urge you not to substitute with regular milk.
This recipe can make approximately 3 and 1/2 dozen mini-cupcakes (baking time is 10-11 minutes), a 2 layer 6" cake (baking time 20-22 minutes), or a 1 layer 8" cake (baking time 24-26 minutes).