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Vanilla Bean Cupcakes with Vanilla Frosting

Betty Crocker Kitchens
Updated Aug 28, 2023
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Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.

Vanilla Bean Cupcakes with Vanilla Frosting

  • Prep Time 45 min
  • Total 3 hr 15 min
  • Servings 24
  • Ingredients 18
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Ingredients

Cupcakes

  • 3 eggs
  • 2 1/2 cups Gold Medal™ organic all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup butter, softened
  • 1 vanilla bean, cut in half lengthwise, scraped
  • 1 1/2 cups cane sugar
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1/2 cup sour cream

Frosting

  • 2 cups cane sugar
  • 1/2 cup Gold Medal™ organic all-purpose flour
  • 2 cups milk
  • 2 cups butter, softened
  • 1 vanilla bean, cut in half lengthwise, scraped
  • 1 1/2 teaspoons vanilla

Garnish, If Desired

  • Fresh raspberries
  • Mint sprigs

Instructions

  • Step 
    1
    Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
  • Step 
    2
    Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
  • Step 
    3
    Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
  • Step 
    5
    In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
  • Step 
    6
    Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.

Nutrition

420 Calories
25g Total Fat
3g Protein
43g Total Carbohydrate
31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
16g
79%
Trans Fat
1g
Cholesterol
90mg
30%
Sodium
270mg
11%
Potassium
90mg
3%
Total Carbohydrate
43g
14%
Dietary Fiber
0g
0%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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