Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting
A simple cupcake recipe with just enough of a vanilla punch with vanilla beans swirled right into the cupcake batter!
Happy Sunday, everyone! Today, I share with you one of my favorite cupcake recipes ever – mini vanilla bean cupcakes. It’s a simple cupcake recipe with just enough of a vanilla oomph with vanilla beans swirled right into the cupcake batter. Then they get topped off with an oh-so-fluffy vanilla buttercream frosting, which you can keep white as is or use a bit of food coloring for the perfect occasion.
Either way, your guests will definitely be coming back for more. Plus, you should know that the bite-sizedness of these cupcakes is not helpful at all – these babiess are completely addicting!
Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sour cream
- ½ cup milk
- 4 large egg whites, at room temperature
- ½ cup unsalted butter, at room temperature
- 1 ⅓ cups sugar
- 1 vanilla bean, seeds scraped
- 2 teaspoons vanilla extract
For the vanilla buttercream frosting
- 1 cup unsalted butter, softened and cut into cubes
- 4 cups confectioners’ sugar
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
- Sparkling sugar, for garnish
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup mini muffin tin with paper liners; set aside.
- In a large bowl, combine flours, baking powder, baking soda and salt.
- In a medium bowl, whisk together sour cream, milk and egg whites.
- In the bowl of an electric mixer fitted with paddle attachment, beat butter, sugar and vanilla bean seeds on medium speed until light and fluffy, about 2-3 minutes. Beat in vanilla until well combined. With mixer on low speed, add dry ingredients and sour cream mixture alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream, vanilla and salt, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with sparkling sugar, if desired.
Did you make this recipe?
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So this recipe makes 24 regular cupcakes or 48 mini cupcakes. Also cook time for the mini cupcakes is about 13 minutes. They are delish but the recipe is definitely confusing.
I made these over the weekend. Good recipe! It did make 24 regular sized cupcakes, which was fine with me. They weren’t small either! The frosting is overly sweet for me but had ok flavour. I used vanilla bean paste in place of the vanilla bean; it worked just fine. I will make these again but I think the addition of some cream cheese to the frosting recipe will add needed depth and additional flavour. My youngest son is the vanilla man and he approved !
Don’t have muffin pans….Can you use 9×13 pan with these ingredients?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can i use almond milk instead of regular milk? will that alter the flavor too much ?
Yes, absolutely.
i am making 200 of these tonight. wish me luck
Katie, how did this go? I have 100 to make for next weekend! Where did you get the vanilla bean?
Can you make the buttercream frosting in half? For example make all the ingredients in half ??
Yes, of course!
WOW! HOW DO YOU MAKE IT BLUE WITH BLUE OOD COLORING OR DOES IT TURN BLUE BY HISSELF
You can keep the frosting white as is or add blue coloring as needed.
Looks Delicious, having a party so I have to try this recipe. Any suggestions.
wanted to email this recipe pushed email button but nothing happened. please help thank you
Patti, the email app needs to be installed on your computer whether it’s through Outlook for Windows or the mail app for Mac.
Hey! Recipe looks amazing and am making next week. However, i was wondering what an equivalent substitute to the vanilla bean would be? Could i add more vanilla extract or possible use a paste?
Thanks
The paste would be a great substitute.
Oh haha just reread the recipe and realized it said softened
Does the butter need to be room temperature for the buttercream frosting?
Do you have to use cake flour, or does it turn out okay without it? Like, using all purpose flour all around?
It is best to use the ingredients listed out to obtain the best results possible. You can certainly substitute all-purpose flour but I cannot speak for how much this will change the overall taste/texture of the cupcakes.
My cupcakes tasted very eggy… Is there any way to fix it? Also it was a little dense, any suggestions to how I can fix it?
You can decrease the number of egg whites and increase the amount of sour cream.
I am making standard sized cupcakes how much should I increase the ingredients?
Amanda, as the recipe indicates, this yields 24 mini cupcakes, about 12 standard size cupcakes. Please make adjustments accordingly.
Actually this recipe makes 24 regular size cupcakes. I’ve made it about half a dozen times and it’s fantastic but it definitely does not make just 24 mini cupcakes.
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