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Very Vanilla Cupcakes

Servings: 18 cupcakes
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
These very vanilla cupcakes are soft and tender with a double dose of vanilla!
Soft and tender and super vanilla-y vanilla cupcakes!
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Ingredients

Cupcakes:

  • 1/2 cup unsalted butter (1 stick, 113 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 vanilla bean scraped OR 1 teaspoon vanilla bean paste
  • 2 cups cake flour (240 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (250 ml), well-shaken

Buttercream Frosting:

  • 1 cup unsalted butter (2 sticks, 226 grams), softened to room temperature
  • 4 cups powdered sugar (454 grams), sifted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream (60 ml)

Instructions

To make the cupcakes:

  • Preheat oven to 350°F. Line a standard muffin pan with paper liners or grease with nonstick spray.
  • With an electric mixer, beat the butter and sugar on high for about 3 minutes until pale and creamy, scraping down the bowl once or twice
  • Add eggs one at time, mixing after each.
  • Add vanilla extract and scraped vanilla bean seeds OR vanilla bean paste and mix until incorporated.
  • In a separate bowl, sift together cake flour, baking powder, baking soda, and salt. Add to the batter in 3 additions, alternating with the buttermilk, ending with the flour mixture. Mix only until flour mixture is incorporated, do not over mix.
  • Fill cupcake liners 2/3 full and bake until tops spring back when gently pressed and edges are barely turning golden, about 13-15 minutes.
  • Let cupcakes cool in the pan a few minutes until they are cool enough to touch, then transfer to a wire rack to cool completely.

To make the buttercream frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.
  • Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
  • This frosting will be very airy with lots of bubbles. If desired, use a wooden spoon to beat the frosting by hand for 2-3 minutes. This pushes all of the air out of the frosting, leaving it smooth.
  • Frost cupcakes as desired. I used a pastry bag fitted with an Ateco 849 closed star tip.
NOTES:
  • How to store cupcakes— Frosted cupcakes can be stored in an airtight container at room temperature for several days. Unfrosted cupcakes can be made in advance and frozen (well-wrapped) in the freezer for 1 month or more. Let thaw completely before frosting. 
  • How to store frosting— Frosting may been stored at room temperature, but if I'm not going to use it right away I prefer to store in the fridge. Frosting will keep in the fridge for 1 week and in the freezer for 1 month or more. Let frosting come back to room temperature and re-whip for a few minutes before using.

Nutrition

Calories: 362kcal, Carbohydrates: 49g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 65mg, Sodium: 250mg, Potassium: 67mg, Fiber: 1g, Sugar: 38g, Vitamin A: 570IU, Calcium: 36mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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