photo of a plate of Vanilla bean cupcakes

I recently bought Vanilla Bean Paste, which is a mixture of vanilla extract and vanilla beans. I like how it gives the vanilla bean flecks without costing as much as real vanilla beans. After I bought my vanilla bean paste, I immediately wanted to make some vanilla bean cupcakes.

close-up photo of vanilla cupcakes

I used a vanilla bean cupcake recipe from Annie’s Eats. The cupcakes came out nice and fluffy. I did expect a stronger vanilla taste with the use of the vanilla paste, but I didn’t really get that from these.

photo of one cupcake on a plate

For the frosting, I dipped them in a thin layer of chocolate ganache. I then added some cute little sugar flowers I bought from my local baking supply store, Do It With Icing.

close-up photo of a cupcake split in half

I liked these cupcakes, but I didn’t love them. Perhaps I’m just not a vanilla cupcakes type of girl. I might try this recipe again with sour cream instead because I’ve found that sour cream seems to add an even more fluffier moist batter than buttermilk. Or perhaps I’ll add more vanilla paste next time.

photo of three cupcakes on a plate

The recipe was a bit too much as written so I ended up reducing it.

You might like to try my pistachio cupcakes, too!

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Vanilla Bean Cupcakes

These soft and sweet vanilla cupcakes are topped with a thin layer of ganache.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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Ingredients

  • 1 1/2 cups cake flour
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla bean paste
  • 8 tbsp unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1/2 tbsp vanilla extract

Chocolate Ganache Frosting

  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped

Instructions
 

  • Preheat the oven to 350° F. Line cupcake pan with cupcake liners.
  • In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
  • In a separate bowl, add in the softened butter (you can stick it in the microwave to soften) and the vanilla bean paste and beat with electric mixer, until light and creamy in color.
  • Add the sugar to the butter mixture. Mix in the eggs one at a time until incorporated.
  • Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients.
  • Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Heat heavy cream in a small pot. Once it begins to boil, remove from the stove.

Ganache

  • Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
  • Dip tops of cupcakes into the chocolate ganache.

Notes

Recipe adapted from Everyday Annie
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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