I’m in love with the vanilla beans I bought myself several months ago. The beans are so fun to experiment with. Several months back I made creamy vanilla cauliflower and that has been a huge hit.
I’m challenging myself to try vanilla in unique ways. OK. I’ve had vanilla cupcakes before. Yes, indeed. However, I’ve never had vanilla bean cupcakes.
These are the perfect sweet little treat. Especially if you’re taking a vacation from chocolate. Which by the way doesn’t happen very often for me. But occasionally I do declare a chocolate fast and still want something sweet.
To me a world without chocolate would seem quite bizarre but if I get myself to fall head over heels in love with vanilla. Well, then I’ll be good. These cupcakes get me to start tripping for vanilla for sure. I’m also now a french vanilla coffee lover. Anyone else?
Hmm….makes me wonder. What else out there do I love with vanilla flavor? Maybe I should create a vanilla whoopie pie. Now that sounds good!
I made these for my family several months ago and they absolutely loved them. They’re sweet, delicate and have just the perfect amount of vanilla. If you’re a vanilla lover you’ll be hooked for sure! If you’re not these may turn you into one….forever. Sorry, but that’s a really good thing. You’ll see. *wink*
Love and blessings,
- 1 cup unsalted butter, softened
- 1⅔ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean, scraped
- 1 cup vanilla soy milk (regular milk can be substituted)
- 2½ cups all purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 6 cups powdered sugar
- ⅔ cup unsalted butter, softened
- 1 tablespoon vanilla
- 3 to 4 tablespooons milk
- 1 vanilla bean, split and scraped
- Preheat oven to 350.
- In a mixing bowl fitted with paddle attachment cream butter and sugar until creamy, about 2 minutes. Add eggs. Beat well. Mix in vanilla.
- For vanilla bean, split open lengthwise. Scrap out bean. Add to mixture in bowl. Stir.
- Add milk stirring until well combined.
- Stir in flour, baking powder and salt. Mix until smooth.
- Line two 12 muffin pans with liners. Scoop cake mixture into muffin tins dividing evenly.
- Bake for 15-20 minutes or until a toothpick inserted in the center turns out clean.
- After 10 minutes or so transfer to cooling rack to cool completely.
- In large mixing bowl, mix powdered sugar and butter using stand mixer on low speed. Stir in vanilla and 3 tablespoons of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick mix in more milk, a few drops at a time. Mix on medium speed for 3-4 minutes until light and fluffy. Stir in vanilla bean seeds. Frost cupcakes and serve.
Shared on: TaterTots & Jello