Vanilla Bean Cupcakes
These vanilla bean cupcakes are light, tender, and speckled with real vanilla bean—the definition of simple done right. Swirled with smooth and creamy vanilla bean buttercream frosting, they deliver a warm, classic flavor that’s perfect for any occasion.
Vanilla Bean Cupcakes
May I present to you the best vanilla cupcakes you’ve ever had—because classics never go out of style… they just get a totally rad upgrade.
Soft, fluffy, and packed with rich vanilla bean paste, these cupcakes bring bold flavor while staying perfectly light and tender. Each bite melts in your mouth with a smooth, delicate crumb that feels effortlessly timeless.
The cupcakes are swirled high with whipped vanilla bean buttercream frosting that is silky and creamy with just the right amount of sweetness.
Simple, iconic, and seriously irresistible—these cupcakes are ready for their moment in the spotlight.
If vanilla is your forever flavor, check out my classic vanilla cake, vanilla cupcakes, and vanilla cheesecake.
Why You Will Love This Recipe
- Easy to make: Simple ingredients and straightforward steps make the perfect bakery-quality vanilla cupcake recipe.
- Real vanilla flavor: Vanilla bean paste adds warm vanilla flavor with beautiful specks.
- Soft and fluffy texture: The vanilla bean cupcakes bake up light, moist, and tender every time.
- Perfect buttercream: The vanilla bean buttercream is not too sweet, silky smooth, and tastes like vanilla ice cream.
- Classic crowd-pleaser: Perfect for birthdays, celebrations, or everyday treats.
Recipe Ingredients
Vanilla Bean Cupcakes
- Cake flour – Cake flour makes the cupcakes super soft and light.
- Baking powder + salt
- Granulated sugar
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg whites – Room temperature.
- Sour cream – Room temperature.
- Vanilla bean paste + vanilla extract – Use a high quality vanilla bean paste & extract for the best vanilla flavor.
- Whole milk – Room temperature.
Vanilla Bean Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream – Room temperature.
- Vanilla bean paste
- Salt
How to Make Vanilla Bean Cupcakes
Make the vanilla bean cupcake batter.
Portion the vanilla cupcake batter into cupcake liners.
Bake and cool the vanilla bean cupcakes.
Make the vanilla bean buttercream frosting.
Frost the cupcakes with the vanilla bean buttercream frosting.
Decorate the cupcakes with nonpareil sprinkles, if desired.
Courtney’s Expert Cupcake Baking Tips
- Use cake flour to create a soft, delicate crumb and a tender cupcake texture.
- Make sure all chilled ingredients are at room temperature before mixing to ensure a smooth, well-emulsified batter.
- Choose a high-quality vanilla bean paste and extract for the richest, most flavorful vanilla profile and those beautiful signature speckles.
- Be careful not to overmix the batter once the dry ingredients are added, as this can lead to dense, tough cupcakes instead of light and fluffy ones.
- Use a large cookie scoop (about 3 tablespoons) to portion the batter evenly into the liners for consistent size and even baking.
- Bake the cupcakes in the center of the oven for perfectly baked cupcakes.
- To make super smooth frosting, temper the vanilla buttercream. Heat ½ cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
Yes, but the texture will be slightly less tender. All-purpose flour will still make a delicious cupcake with a soft crumb, but cake flour gives these cupcakes an especially light, fluffy, and delicate texture.
You can substitute with pure vanilla extract, though you’ll lose the signature speckled look and some depth of flavor. If possible, use a high-quality extract for best results.
Absolutely! Remove the center of the cupcakes and fill with your favorite filling. These vanilla cupcakes pair well with any flavor or type of filling.
As a general rule, 1 tablespoon of vanilla bean paste equals about the seeds from 1 whole vanilla bean pod. You may also wish to add 1-2 tsp of vanilla extract to round out the flavor.
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Vanilla Bean Cupcakes
Ingredients
Vanilla Bean Cupcakes
- 1 ¼ cups (156 g) cake flour
- 1 ¼ tsp (1 ¼ tsp) baking powder
- ½ tsp (½ tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter (room temperature)
- ¼ cup (60 ml) vegetable oil
- 2 (2) large egg whites (room temperature)
- 2 tbsp (30 g) sour cream (room temperature)
- 2 tsp (2 tsp) vanilla bean paste
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) whole milk (room temperature)
Vanilla Bean Buttercream Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 2 cups (240 g) powdered sugar
- 3 tbsp (45 ml) heavy cream
- 1 tsp (1 tsp) vanilla bean paste
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (¼ tsp) salt
Additional Ingredients
- 2 tbsp (20 g) nonpareil sprinkles
Instructions
Vanilla Bean Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 15 cupcake liners.
- In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is smooth and creamy. Add in the egg whites, sour cream, vanilla bean paste, and vanilla extract and mix until well combined and smooth.
- Add half of the flour mixture to the mixing bowl and mix on low speed until mostly combined. Then, add in the milk and mix on low speed until mostly combined. Add the remaining flour mixture and mix the cupcake batter on low speed until fully combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (⅔ full). Bake the cupcakes for 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Vanilla Bean Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla bean paste, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 2D piping tip with the vanilla bean buttercream frosting. Pipe a generous swirl of the frosting onto the cooled vanilla bean cupcakes. Decorate with sprinkles, if desired.
Notes
- Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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