Vanilla Bean Recipe

Prepare

Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners or lightly grease the wells.

Whisk together the dry ingredients: in a medium bowl, sift or whisk 2.25 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp fine sea salt until evenly combined. Set aside.

Cream butter and sugar: in the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 0.5 cup softened unsalted butter and 1.25 cups granulated sugar on medium speed until pale and fluffy, about 2–3 minutes.

Add eggs: add the 2 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed.

Add vanilla and oil: scrape the seeds from 1 vanilla bean (or measure 1 tbsp pure vanilla extract) into the batter, then add 2 tbsp vegetable oil. Mix on low speed to combine.

Alternate milk and dry ingredients: with the mixer on low, add one-third of the dry flour mixture, then half of the 1 cup whole milk; continue with another third of the flour, the remaining milk, then finish with the remaining flour. Mix each addition just until combined — do not overmix.

Portion and bake: divide the batter evenly among the 12 liners (about 2/3 full each). Bake in the preheated oven for 17–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops are lightly golden.

Cool: remove cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting (about 45–60 minutes).

Beat butter: in a clean mixing bowl, beat 1 cup softened unsalted butter on medium speed until smooth and slightly pale, about 1–2 minutes.

Add sugar gradually: with the mixer on low, add 3.5 cups powdered sugar about 1 cup at a time to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until fluffy.

Flavor and texture: add the seeds from 1 vanilla bean (or 1 tbsp vanilla extract), 2 tbsp heavy cream, and 0.25 tsp fine sea salt. Beat on medium-high for 2–3 minutes until light and spreadable. If the buttercream is too thick, add cream 1 tsp at a time until desired consistency; if too thin, add a tablespoon more powdered sugar.

Chill slightly if needed: if the buttercream seems too soft for piping, refrigerate 10–15 minutes and then re-whip briefly before piping.

Frost cupcakes: transfer buttercream to a piping bag fitted with your preferred tip (open star or round). Pipe a swirl onto each cooled cupcake, starting from the outer edge and working inward.

Finish and decorate: optionally top each frosted cupcake with a small fresh berry or an edible flower. For visual vanilla emphasis, lightly scrape a pinch of vanilla seeds over the buttercream or place a thin vanilla pod half as a garnish.

Storage: refrigerate unfrosted cupcakes tightly wrapped for up to 3 days. Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days—allow to come to room temperature (about 30 minutes) before serving. Buttercream may be held at room temperature for up to 8 hours at cool room temps.