Description
Experience the joy of winter with these fluffy vanilla bean cupcakes topped with creamy frosting—perfect for festive gatherings or cozy treats.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp vanilla bean paste
- ½ cup milk
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 2 tbsp heavy cream
- 1 tbsp vanilla bean paste
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla bean paste until well combined.
- Gradually add the dry mix to the wet mix, alternating with milk. Mix until just combined.
- Spoon the batter into prepared muffin tins, filling each liner about two-thirds full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- In a mixing bowl, beat softened butter until creamy.
- Gradually add powdered sugar and beat until smooth.
- Mix in heavy cream and vanilla bean paste until well combined.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Customize by adding colorful sprinkles or swapping almond extract for a nutty twist. For longer storage, freeze the cupcakes without frosting in an airtight container for up to three months.