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Classic Vanilla Bean Buttercream Cupcakes

Master bakery-perfect vanilla bean cupcakes with silky buttercream! Tender, moist crumb dotted with real vanilla specks, ready in 45 minutes. The foolproof recipe that works every time. Save for your next celebration! 🧁
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla bean paste
  • 1/2 cup whole milk room temperature
  • 1 cup unsalted butter room temperature, for frosting
  • 3 1/2 cups powdered sugar sifted
  • 2 teaspoons vanilla bean paste for frosting
  • 2-3 tablespoons heavy cream
  • 1/8 teaspoon salt for frosting

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy, scraping down the sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla bean paste until incorporated.
  5. Alternate adding the flour mixture and milk in three additions, beginning and ending with flour. Mix on low speed just until the flour disappears after each addition, being careful not to overmix.
  6. Divide batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Remove cupcakes from the tin immediately and transfer to a wire rack to cool completely, about 45 minutes.
  8. For the frosting, beat the butter alone on medium-high speed for 3-4 minutes until completely smooth and pale. Add powdered sugar one cup at a time, beating on low speed until incorporated, then increase to medium speed.
  9. Mix in the vanilla bean paste and salt, then add heavy cream one tablespoon at a time until you reach a smooth, pipeable consistency. Beat on high speed for 2 minutes until light and fluffy.
  10. Pipe or spread frosting generously onto completely cooled cupcakes using a piping bag fitted with your favorite tip or an offset spatula.