Tiny Vanilla Bean Cupcakes with Buttercream
These mini cupcakes are rich, dreamy, and made with real vanilla bean, featuring a buttery crumb and soft buttercream frosting.
Servings: 24 mini cupcakes
Calories: 100kcal
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1 large egg, room temp
- 1/2 cup whole milk, room temp
- 1 whole vanilla bean, split and seeds scraped Optional: 1/4 teaspoon pure vanilla extract for a boost
Buttercream Ingredients
- 1/2 cup unsalted butter, soft
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1 to 2 tablespoons heavy cream or milk
- 1 pinch sea salt to balance sweetness
Instructions
Preparation
- Preheat oven to 350°F and line a mini muffin tin with paper cups.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk melted butter and sugar until glossy. Then whisk in the egg, followed by the milk and the scraped vanilla bean seeds.
- Gently fold the dry mixture into the wet mixture until just combined. Avoid overmixing.
- Fill each cup about 3/4 full and bake for 10 to 12 minutes, until a toothpick comes out clean.
- Let them sit in the pan for 5 minutes, then transfer to a wire rack to cool.
Buttercream Preparation
- Beat the soft butter until fluffy, then gradually add the powdered sugar while mixing.
- Add the vanilla and a pinch of salt, then incorporate cream one spoonful at a time until the desired consistency is reached.
Finishing Touch
- Once the cupcakes are completely cooled, swirl buttercream on top. Add sprinkles if desired.
Notes
To use leftover vanilla bean pods: dry them to make vanilla sugar, simmer in milk for infusions, or store in vodka for homemade extract. These cupcakes can be frozen unfrosted for up to 2 months.