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Day 325 – Vanilla Bean Cupcakes

21 Jun

Some days you just need a good, old-fashioned cupcake.  A classic, ya know?  I normally default to chocolate, but I do love using vanilla bean whenever possible.  Vanilla Bean Cupcakes (recipe below from my baking addiction).

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are relatively dense and slightly moist. They feel, taste and even smell like a vanilla cake donut. Odd, in cupcake form, but definitely not a bad thing. Sweet and cakey.


The frosting is soft and smooth, with really pretty flecks of vanilla bean. It has a very sweet vanilla flavor. A lot like vanilla bean ice cream, actually.

Vanilla-Bean-Cupcake     Mini-Vanilla-Bean-Cupcake

Yup. Frosted vanilla donut with sprinkles. That’s it. Very sugary. Good, strong vanilla flavor. A sweet treat. Great for kids and adults!

Note: The original blogger used these beautiful pearlized sprinkles. Check them out. So pretty!


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19



Vanilla Bean Cupcakes (recipe from my baking addiction)

Vanilla Bean Cupcakes:

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups whole milk, room temperature
  • 4 large egg whites, room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • seeds scraped from one vanilla bean
  • 2 teaspoons pure vanilla extract

Vanilla Bean Buttercream:

  • 3 sticks unsalted butter, softened
  • seeds scraped from one vanilla bean
  • 2 teaspoons clear vanilla extract (this helps maintain the bright white color)
  • 1 ½ pounds (24 ounces) confectioners’ sugar, sifted
  • 4-6 tablespoons heavy cream or milk

For directions visit my baking addiction.

*Tomorrow: Beach Cupcakes*

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