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Vanilla Bean Cupcakes

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 18 Cupcakes 1x


Soft, fluffy, and moist vanilla bean cupcakes topped with a swirl of silky vanilla buttercream and rainbow sprinkles.



For the Vanilla Bean Cupcakes

  • 1/2 C (113g) Salted Butter, at room temperature
  • 1 3/4 C (375g) Granulated Sugar
  • 2 Lg Eggs, at room temperature
  • 1 TBSP Vanilla Bean Paste
  • 1 1/4 C Buttermilk, at room temperature
  • 2 1/2 C (310g) All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt

For the Vanilla Buttercream

  • 1 C (226g) Unsalted Butter, at room temperature
  • 4 C Powdered Sugar
  • 2 tsp Pure Vanilla Extract
  • 1/4 tsp Salt
  • 46 TBSP Heavy Cream, at room temperature


For the Cupcakes

  • Preheat the oven to 350 and line 2 cupcake pans with 18 total cupcake liners.
  • In the bowl of your stand mixer, cream the butter and sugar for 5 minutes.
  • Add the eggs and mix for an additional 2 minutes. Scrape the bottom and sides of the bowl with a rubber spatula as needed.
  • In a separate bowl, whisk the flour, baking powder, and salt. 
  • Pour the vanilla bean paste into the buttermilk and whisk to combine.
  • Alternate adding the dry ingredients and the buttermilk starting and ending with the dry ingredients. So, add 1/3 of the flour mixture, then half of the buttermilk, then 1/3 of the flour, etc.
  • Mix until the dry ingredients are just incorporated.
  • Portion the batter into the cupcake liners filling just over 3/4 of the way full.
  • Bake at 350 for 10 minutes, then rotate the cupcakes and bake an additional 8-10 minutes or until the edges are just starting to brown and a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cool completely before frosting.

For the Buttercream

  • Cream the butter in the bowl of a stand mixer with the paddle attachment for 10 minutes, scraping down the bottom and sides of the bowl occasionally.
  • Add the vanilla and salt and mix to combine.
  • Add 1/2 of the powdered sugar, mix on low for 3 minutes, then repeat with the remaining powdered sugar.
  • Add the heavy cream 1-2 TBSP at a time until you reach your desired consistency. I usually add 5 TBSP which makes the buttercream super soft, but still holds its shape when piped.

Keywords: vanilla bean cupcakes, vanilla birthday cupcakes, perfect vanilla cupcakes, moist vanilla cupcakes