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Vanilla Bean Cupcakes
Created by: Howcan Team
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 3/4 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a large bowl, cream 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in 2 eggs, one at a time, then stir in the scraped seeds of 1 vanilla bean and 1 teaspoon of vanilla extract.
- Gradually mix in the flour mixture, alternating with 1/2 cup of whole milk, until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite vanilla frosting and enjoy!
Vanilla bean cupcakes have a rich history dating back to the 19th century, when vanilla beans were first introduced to Europe. The delicate flavor of vanilla quickly became a favorite among pastry chefs, who began incorporating it into their cupcake recipes. Today, vanilla bean cupcakes are a beloved treat enjoyed worldwide, with their light, fluffy texture and aromatic vanilla flavor. In the bustling kitchens of Parisian patisseries, skilled chefs carefully scrape the tiny black seeds from vanilla pods, infusing their cupcakes with an intense, natural vanilla flavor. In New York City, trendy bakeries put a modern spin on the classic recipe, adding a touch of sea salt to enhance the sweetness of the vanilla. For the best vanilla bean cupcakes, it's crucial to use high-quality vanilla beans or pure vanilla extract to achieve that signature flavor. Some bakers also swear by using buttermilk for a moist crumb and a hint of tanginess. Whether topped with a classic buttercream frosting or a decadent vanilla bean cream, these cupcakes are a timeless indulgence.
35 min
12
220 calories
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