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Fluffy Vanilla Bean Cupcakes Recipe with Easy Creamy Buttercream Frosting

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These fluffy vanilla bean cupcakes feature a soft, moist crumb with a light vanilla aroma, topped with a silky, creamy buttercream frosting that is light and not too sweet. Perfect for any occasion, they are quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla bean paste (or pure vanilla extract)
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360-480g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla bean paste (for frosting)
  • 2 to 3 tablespoons heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. Sift together the dry ingredients: In a medium bowl, whisk 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
  3. Cream the butter and sugar: In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed for about 3-4 minutes until pale and fluffy.
  4. Add eggs and vanilla bean paste: Beat in 2 large room-temperature eggs one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla bean paste.
  5. Alternate adding dry ingredients and milk: Reduce mixer speed to low. Add the sifted dry ingredients in three parts, alternating with ½ cup whole milk, beginning and ending with flour. Mix just until combined.
  6. Fill cupcake liners: Spoon batter evenly into the 12 liners, filling about 2/3 full.
  7. Bake: Place in the preheated oven and bake for 18–22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool: Remove cupcakes from oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
  9. Make the buttercream frosting: Beat 1 cup softened unsalted butter until creamy (about 2 minutes). Gradually add 3 to 4 cups sifted powdered sugar, mixing on low speed. Add 1 teaspoon vanilla bean paste, 2 to 3 tablespoons heavy cream or milk, and a pinch of salt. Beat on high speed for 3-4 minutes until light and fluffy. Adjust consistency as needed.
  10. Frost the cupcakes: Once cupcakes are fully cooled, frost each cupcake with a generous swirl of buttercream using an offset spatula or piping bag.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cupcakes. Chill butter before whipping frosting in warm kitchens. Frost cupcakes only when fully cooled to prevent melting. For dairy-free, substitute butter and milk with plant-based alternatives. For gluten-free, use a 1:1 gluten-free baking mix.

Nutrition

Keywords: vanilla bean cupcakes, buttercream frosting, easy cupcakes, homemade cupcakes, vanilla cupcakes, creamy frosting, quick dessert

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