Vanilla Bean Cupcake
Nothing says " welcome home more than the smell of freshly baked cupcakes.
The deep vanilla flavor in these Vanilla bean cupcakes comes from both vanilla bean paste and the seeds of a vanilla bean, both these vanilla flavors will give a well-worth vanilla explosion with each bite.
I prefer to add a generous swirl of Marshmallow fluff on top of this delicious Vanilla bean cupcake.
If you love Vanilla cupcakes, you will love this new version.
Before you start
Fall into the habit of reading the recipe well before you begin -start to finish, top to bottom, notes and all, and check all the step-by-step photos.
For all the step-by-step pictures, scroll to → Notes beside → directions and click on the clickable link for the step-by-step photos.
Still has questions related to my recipes? Ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
Bakers Note
→I adore vanilla bean paste in this cupcake; it gives all the flavor of the beans without having to scrape a vanilla bean; in addition to using vanilla bean paste in this recipe, I use a fresh vanilla bean; both these vanilla flavors will give a well-worth vanilla explosion with each bite. I buy fresh vanilla beans from Etsy.com. They cost a dollar for one organic vanilla pod.
→Choose a plain all-purpose with a gluten level of 8-9%. All-purpose flour with a lower gluten content will provide a tender cupcake texture. Check the gluten level by looking at the protein as a percentage on the nutrition information panel that you can find at the back of the flour.
→ I love to decorate my cupcakes with marshmallow fluff, as seen in the photo above, it is just so delious, and it stays well at room temperature; you can find lots of delicious frosting in the Frosting category. I love a meringue-based frosting on this vanilla cake, such as "marshmallow fluff frosting," as seen in the photo above.
Vanilla Bean Cupcake
- 125 grams unsalted butter, cut into pieces at room temperature-ideally 22-23C° /71.6-72.4F°
- 350 grams white sugar, preferably superfine sugar
- 200 grams eggs ( about 4 large eggs), at room temperature-ideally 22-23C° /71.6-72.4F°
- 300 grams all-purpose flour, sifted, preferably 9% gluten level *note
- 2 1/2 teaspoons baking powder, sifted
- 325 grams heavy cream, room temperature -ideally 22-23C°/71.6-72.4F°
- Seeds from 1 vanilla bean, split lengthwise
- One tablespoon vanilla bean paste or pure vanilla extract´
Vanilla Bean Cupcake
- 30 minutes before baking, preheat the oven to 175C°/350F°.
- Line two standard pans with 24 medium-size cupcake liners.
- Make sure the unsalted butter is at room temp; the butter should give some when you press on it, but it should not look greasy or runny. The ideal temperature should be 22 C° to 23 C° (71.6F° to 75F°). Using a digital thermometer is the best way to know. It is also important that the eggs are also at room temperature; the ideal temperature should be 22 C° to 23 C° (71.6F° to 75F°).
- This recipe uses both a fresh vanilla bean and vanilla bean paste. Split one vanilla bean lengthwise with a paring knife. Add 325 grams of heavy cream into a medium saucepan, add the vanilla seeds and vanilla pod and bring to a simmer over medium heat. Until the mixture slowly heats, coming to a simmer, the gradual rise in temperature allows for a better flavor infusion of the vanilla. Don’t let it bubble away for long, or some of the delicious vanilla flavors can be lost.
- Remove the saucepan from heat, cover tightly, and steep for an hour or until the cream has the right temperature. The ideal temperature should be 22 C° to 23 C° (71.6F° to 75F°). Using a digital thermometer is the best way to know. When done, Remove the vanilla pod, and scrape the flavorful vanilla goo back into the cream. Add one tablespoon of vanilla bean paste or one tablespoon of pure vanilla extract. You should now have about 300 grams of vanilla-infused cream, as some of the cream get lost when you warm it.
- In a medium bowl, sift together twice 300-gram all-purpose flour and 2 1/2 teaspoons of baking powder. Set aside for now.
- In the bowl of a stand mixer fitted with the paddle attachment or whisk attachment, cream 125-gram pieces of unsalted butter on medium-low speed until light and fluffy. It takes about 4 to 5 minutes. Make sure to stop the mixer at times and scrape the side and the bottom of the bowl.
- Scrape the side and the bottom of the bowl, then add 350-gram white sugar, preferably superfine sugar, and mix on medium-low speed until well incorporated. About 5 minutes. Scrape the side and the bottom of the bowl well.
- Add the (4) eggs one at a time, mixing slowly for about 30 seconds after each addition. If you add the eggs too quickly, the emulsion will become unstable and "break" A broken cupcake batter will look curdled and separated, and you could end up with a cupcake that has a denser crumb and drier texture instead of a fluffy and tender vanilla bean cupcake. Make sure to scrape the side and the bottom of the bowl after each addition.
- Add one-third of the flour mixture to the butter/mixture and one-third of the heavy cream with the mixer on low speed, and mix on the lowest speed for only 10 to 15 seconds. It is important to mix as slowly and a little as necessary. Scrape down the sides and the bottom of the bowl, and repeat this step twice. Remove the bowl from the mixer.
- Using a spatula, scrape the side and the bottom of the bowl to ensure everything is combined.
- Using your ice cream scooper with a trigger release, scoop the batter into the cupcake liners until each is ¾ full. Be careful not to overfill.
- Bake in the middle of the oven for 16 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist. Depending on what size liners you use, I use a medium size but taller in height; mine took 23 minutes; start checking after 16 to 18 minutes.
- Carefully remove the cupcakes from the pan immediately, put them on a wire rack, and let them cool completely.
- Once the Vanilla bean cupcakes have cooled completely, frost them with a frosting of your choice, You can find lots of delicious frosting in the Frosting category. I love a meringue-based frosting on this vanilla cake, such as "marshmallow fluff frosting," as seen in the photo above.
- For the same swirl seen in the photo above, U a pastry bag with a piping tip. I use a nozzle called Ateco #849. and pipe two or three swirls onto each cupcake with the marshmallow fluff.
- Store the vanilla bean cupcakes loosely covered in plastic wrap or in a large zip-lock bag at room temperature and not in the fridge for up to 2 to 3 days.
