VANILLA BEAN CUPCAKES
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.
Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA BEAN CUPCAKES
Treat your guests with these tasty vanilla bean cupcakes - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture.
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 28 g, TransFat 1/2 g
SIMPLY PERFECT VANILLA CUPCAKES
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
VANILLA BEAN CUPCAKES (TOPPED WITH VANILLA BEAN BUTTERCREAM FROSTING!)
These easy-to-make vanilla bean cupcakes are deliciously moist and they are saturated with the classic vanilla flavor that everyone loves! You can tell the difference when using vanilla extract vs. actual vanilla bean paste or caviar, and boy is it addicting! Try my recipe for the best vanilla bean cupcakes and you will be shocked by how rich and decadent a simple vanilla cupcake can be!
Provided by Angela
Categories 9x13 Cakes Cake Recipes Cupcakes Dessert Dessert Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350°F (175°C) and line 2 muffin pans with cupcake liners.
- In a mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes). Add the eggs in one at a time, adding the baking powder and salt with the last egg. Mix until just combined.
- Add the milk by adding the first half only, and mixing it into the batter. Add the cake flour (or all-purpose flour) gradually into the wet batter. Finish combining the ingredients with adding the last half of the milk and mixing until smooth, and adding the vanilla bean caviar or paste. Mix until well distributed.
- To scrape the vanilla bean caviar from a whole bean: Press the vanilla bean flat on a cutting board then use a sharp knife to cut down the length of the bean to make a slit. Pull the bean open carefully, then use the tip of your knife to scrape down the insides of the bean.
- Pour equal portions of the batter into each cupcake liner and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick can be entered into the center of the cupcake and come out clean.
- Allow your cupcakes to cool in the pans for about 5 minutes, then remove them from the pan and set them aside so they may cool completely before frosting or serving.
Nutrition Facts : Calories 179 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 22 mg, Sodium 128 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
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