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Moist Vanilla Bean Cupcakes

These Moist Vanilla Bean Cupcakes are super easy to make, featuring real vanilla beans and a delightful buttercream frosting, perfect for any occasion.
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Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 whole Real vanilla bean or vanilla bean paste Essential for flavor and appearance.
  • 1/2 cup Soft butter Salted butter is preferred.
  • 1 cup White sugar Plain white sugar works best.
  • 2 large Eggs Add one at a time.
  • 1 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder For leavening.
  • 1/2 cup Whole milk Preferred for texture.
  • 1/2 cup Sour cream Optional, for added moisture.

Method
 

Preparation
  1. Cream the butter and sugar together in a big bowl until smooth and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Split the vanilla bean lengthwise, scrape out the seeds, and mix them into the butter mixture.
  4. Gradually add half the flour and baking powder, followed by half the milk, alternating until both are fully incorporated.
  5. Scoop the batter into lined muffin pans, filling each cup about 2/3 full.
  6. Bake in a preheated oven until they bounce back when poked and smell delightful.
Cooling and Frosting
  1. Allow the cupcakes to cool for about 20 minutes before frosting to prevent melting.
  2. Frost with your favorite buttercream or whipped cream.

Notes

For the best flavor, don't skip the real vanilla bean. To enhance moisture, consider adding sour cream. Cupcakes can remain at room temperature for a few days in an airtight container.