Baking Basics: Vanilla Bean Cupcakes

We just need that very vanilla cupcake in our baking repertoire, don’t you agree?

I’m quite happy with these one-bowl mix easy vanilla bean cupcakes! The cupcakes paired very well with my favourite American buttercream too!

I usually use Swiss meringue buttercream because it is so silky smooth and fluffy. However when I am feeling lazy, I always fall back on this easy, creamy and yummy ABC recipe!

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What Is American Buttercream (ABC)?

American buttercream is made using butter, sugar, extracts and some milk or whipping cream.

Adding whipping cream will yield a richer and creamier buttercream. I find that adding milk is enough for me 🙂

Since American buttercream can also be quite sweet, I reduced the sugar slightly for the cupcake recipe. So when you eat the cupcake together with the sweet buttercream, it is quite well-balanced.

You’ll find that American buttercream is denser in texture, compared to Swiss meringue buttercream. I really enjoyed the contrast in the texture of the airy cupcakes vs the denser ABC!

 >> MORE SWEET TREAT RECIPES:

• Blueberry Glaze Buttermilk Baked Donuts
• Vanilla Madeleines
• Salted Caramel Chocolate Cake
• Strawberry Cream Cheese Cupcakes

How Do These Cupcakes Taste Like?

The cupcake base is soft and moist – thanks to the yogurt. The texture is slightly heavier than chiffon, somewhat similar to a light muffin. The cupcake base uses a very easy mixing method, which you can make in a shorter time, compared to the basic creaming method.

The American buttercream is much sweeter than my favourite Swiss Meringue buttercream, so I reduced sugar in the cake itself, which would pair just nicely for a little sweet treat.

Can I Use Oil In This Vanilla Bean Cupcake Recipe?

You can do that, but I won’t recommend, as butter brings more flavor to these cupcakes. The cake might taste a little bland if you were to use just oil, without the butter.

Is the Buttercream Stable in Singapore’s Hot Weather?

I tested the stability of the buttercream by placing the cupcakes at our Singapore’s room temperature for 2 hours, and was purposely placed next to my fridge, which is a hotspot in my kitchen.

If you need to display the cupcakes in parties or potlucks, bake and frost the cupcakes the day before and place it in the refrigerator to set overnight. It held up quite well for me, but of course, you’d need to avoid direct sunlight.

How to Make These Vanilla Bean Cupcakes for Parties?

For parties, if you’d like a fancier and more presentable look, you can always use nice cupcake liners and sprinkles!

I love sprinkles on celebration cakes and cupcakes!

You can also bake and frost these cupcakes a day in advance before the party. Simply keep them in covered containers or boxes in the fridge after frosting. Before eating, place them in room temperature for about 20-30 mins.

Vanilla Bean Cupcakes 香草奶油杯子蛋糕

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★★★★★

5 from 1 reviews

• Author: Cherie L.
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 12 Cupcakes 1x

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Description

Moist and tender vanilla bean cupcakes, topped with rich and yummy American buttercream,which is really easy to whip up!

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Ingredients

Scale 1x2x3x

Cupcakes:

• 2 large eggs, room temperature
• 100 g caster sugar
• 120 g unsweetened natural or greek yogurt
• 2 tsp vanilla bean paste or vanilla extract
• 240 g cake flour
• 2 tsp baking powder
• 100 g butter, melted and cooled

Frosting:

• 170 g butter, softened
• 225 to 305 g icing sugar
• 1 tsp vanilla bean paste
• 1.5 tsp milk
• Pinch of salt

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Instructions

Cupcake:

1. Prepare cupcake or muffin pan by lining with liners. Preheat oven to 180C.
2. In a large mixing bowl, whisk eggs, sugar, yogurt and vanilla bean paste together. Mix till well combined.
3. Sift in cake flour and baking powder. Whisk well, till no visible white traces of flour or lumps left.
4. Whisk in melted butter. Mix well.
5. Fill the cupcake liners with batter till 80% full. Bake in preheated oven at 180C for about 20 mins, or until a skewer inserted in the centre of cupcake comes out clean.
6. Cool completely on wire rack before frosting.

Buttercream Frosting:

1. Place softened butter into a large mixing bowl. Whisk butter till creamy using hand held or stand mixer, on medium-high speed.
2. Once the butter is light and pale in color, add in salt and sift in the icing sugar. Whisk on medium-high speed till the sugar is well incorporated and mixture is fluffy.
3. Add in vanilla bean paste and milk. Combine well.
4. Pipe as you wish. I am using Wilton 1M tip. Top with your favourite sprinkles!

Notes

Recipe adapted from Sweet Betty 蛋糕小時尚 // Bigger Bolder Baking

The original cupcake recipe also uses 60g of caster sugar. I have reduced to 50g sugar so that it can taste less sweet when paired with the buttercream.

The large egg should weigh around 55g-60g without shell.

The recipe for frosting is able to frost 12-14 cupcakes, depending on your piping.

• Category: Dessert, Snack
• Cuisine: American

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