The scent of vanilla, that warm, comforting hug in the baking world, always pulls me back to childhood. I remember standing on a stool in my grandmother’s kitchen, mesmerized as she whisked ingredients for a vanilla cake. It wasn’t just about the cake; it was about the feeling, the love baked in.
These Vanilla Bean Cupcakes with Cream Cheese Frosting capture that same magic, but in perfectly portioned little bites. This isn’t just any vanilla cupcake recipe. It’s about embracing the fragrant intensity of real vanilla beans.
What sets these vanilla cupcakes apart is the generous speckling of vanilla bean in both the cupcake and the frosting. This isn’t just vanilla extract; it’s the real deal. The flavor is elevated, more complex, and utterly irresistible. These cupcakes are tender, moist, and perfectly balanced with the tangy sweetness of the cream cheese frosting. Perfect for birthdays, celebrations, or simply as an afternoon treat, these vanilla cupcakes are bound to become a new favorite.
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, these vanilla cupcakes are ready in under an hour!
- Intense Vanilla Flavor: The use of a real vanilla bean adds an unparalleled depth of flavor that vanilla extract alone can’t achieve.
- Perfect Texture: These vanilla cupcakes are incredibly moist and tender, with a delightful crumb.
- Versatile: These cupcakes are a hit at birthdays, parties, holidays, or just a simple weeknight pleasure.
- Creamy Dreamy Frosting: The tanginess of the cream cheese balances the sweet vanilla perfectly.
- Impressive Presentation: The visible vanilla bean specks make these cupcakes look as good as they taste.
Ingredients Breakdown
- All-Purpose Flour: Provides structure to the cupcakes. Use a good quality, unbleached flour for the best results. You can substitute with cake flour for an even more tender crumb, but all-purpose works wonderfully.
- Granulated Sugar: Sweetens the cupcakes and contributes to their tender texture.
- Baking Powder: A leavening agent that helps the cupcakes rise. Make sure yours is fresh for the best lift.
- Salt: Enhances the vanilla flavor and balances the sweetness.
- Unsalted Butter: Adds richness and moisture. It’s crucial that the butter is at room temperature so it can properly cream with the sugar.
- Eggs: Bind the ingredients together and add richness. Use large eggs for this recipe.
- Vanilla Bean: The star of the show! A single vanilla bean provides an intense, aromatic flavor that elevates these vanilla cupcakes to a new level. Look for plump, moist vanilla beans. You can find them at most well-stocked grocery stores or online.
- Milk: Adds moisture and helps create a smooth batter. You can use whole milk or 2% milk.
- Cream Cheese: The base of our tangy and delicious frosting. Use full-fat cream cheese for the best flavor and texture. Make sure it’s softened!
- Powdered Sugar: Sweetens and thickens the frosting.
- Vanilla Extract (Optional): While the vanilla bean provides the main flavor, a touch of extract can enhance the aroma.
Kitchen Tools Needed
Before we dive in, here’s what you’ll need. I find that having everything prepped before you start makes these vanilla bean cupcakes a breeze to whip up.
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer (stand or hand-held)
- Spatula
- Ice cream scoop or large spoon (for filling cupcake liners)
- Measuring cups and spoons
- Piping bag and tip (optional, for frosting)
If you don’t have a piping bag, a zip-top bag with a corner snipped off will do!
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with…
- Nonstick Americoat coating – a patented silicone coating which is PTFE, PFOA and BPA free – provides quick and easy rele…
- Made in the USA; each cup measures 2.75 x 2.13 x 1.38 inch
How to Make Vanilla Bean Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream butter and sugar: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Scrape vanilla bean: Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the butter mixture and mix well. This is the secret to amazing vanilla cupcakes.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (flour, milk, flour). Mix until just combined. Avoid overmixing, as this can result in tough cupcakes.
- Fill cupcake liners: Fill each cupcake liner about 2/3 full. An ice cream scoop can help you get even amounts.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them because oven temperatures vary!
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the frosting: While the cupcakes are cooling, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, beating until smooth.
- Add vanilla bean: Scrape another 1/2 of the vanilla bean (or just the remaining pod) and add the seeds to the frosting. Mix well. Frosting with a little more vanilla and a longer mixing time can improve the texture and consistency.
Pro Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for optimal mixing and a smooth batter/frosting.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
- Measure Accurately: Baking is a science! Accurate measurements are crucial for the best results.
- Cool Completely: Make sure the cupcakes are completely cool before frosting. Otherwise, the frosting will melt!
- Use Quality Vanilla: Splurge on a good quality vanilla bean for the best flavor. You’ll notice the difference! These vanilla cupcakes are worth the investment. For an alternative you can experiment with, try vanilla powder which gives a full flavor and saves a step!
- Chill the Frosting: If your frosting is too soft, chill it in the refrigerator for 15-20 minutes before frosting the cupcakes.
Variations & Dietary Swaps
- Gluten-Free: Use a gluten-free flour blend to make these cupcakes gluten-free. Be sure to choose a blend that is designed for baking.
- Dairy-Free: Substitute the butter with a dairy-free butter alternative and use a dairy-free cream cheese alternative for the frosting. Also, use a plant-based milk alternative like almond milk or soy milk.
- Lemon Vanilla: Add a tablespoon of lemon zest to the batter for a bright, citrusy twist. Add to the zest to the Vanilla Bean Cream Cheese frosting too!
- Chocolate Vanilla: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate vanilla cupcake.
Serving Suggestions
- Serve with a scoop of vanilla ice cream: A classic pairing that’s always a hit.
- Garnish with fresh berries: Raspberries, blueberries, or strawberries add a pop of color and freshness.
- Dust with powdered sugar: For a simple and elegant presentation. Add a few fresh mint leaves for a pop of contrast.
- Pair with a glass of cold milk or coffee: A perfect sweet treat alongside your favorite morning, or afternoon, drink.
Storage & Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cream cheese frosting is better when cold. Let the cupcakes come to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
These Vanilla Bean Cupcakes with Cream Cheese Frosting are a delightful treat that’s sure to bring a smile to anyone’s face. The combination of the tender, vanilla-infused cupcake and the tangy, creamy frosting is simply irresistible, even if you think you may not enjoy vanilla cupcakes!! Whether you’re celebrating a special occasion or just craving a little something sweet, these cupcakes are the perfect choice.
I hope you give this recipe a try! If you do, please leave a comment below and let me know how they turned out. Don’t forget to rate the recipe and share it with your friends! For more delicious recipes, follow Culinary Craving on Instagram, Facebook, and Pinterest! What’s your favorite cupcake filling?
Related Recipes
- Chocolate Cupcakes with Salted Caramel Frosting: Rich chocolate cupcakes with a decadent salted caramel frosting. If you like these vanilla cupcakes, you could try these next!
- Lemon Poppy Seed Muffins: Bright and tangy muffins perfect for breakfast or brunch.
- Red Velvet Cupcakes with Cream Cheese Frosting: Classic red velvet cupcakes with a creamy cream cheese frosting.
Vanilla Bean Cupcakes with Cream Cheese Frosting
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1 vanilla bean split lengthwise and seeds scraped
- 3/4 cup milk
For the Frosting:
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1/2 vanilla bean split lengthwise and seeds scraped.
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla bean seeds.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in vanilla seeds.
- Frost cooled cupcakes.
Notes
Don’t overmix the batter.
Cool cupcakes completely before frosting.