Vanilla Bean Cupcakes

Vanilla Bean Cupcakes 香草奶油杯子蛋糕

These are fluffy vanilla bean cupcakes, swirled with rich and yummy American buttercream, that is easy to whip up!
Course Dessert, Snack
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 Cupcakes



  • 1 large egg, room temperature
  • 50 g caster sugar
  • 60 g plain unsweetened yogurt
  • 1 tsp vanilla bean paste
  • 120 g cake flour
  • 4 g baking powder
  • 30 g butter, melted and cooled
  • 20 g oil


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



  • Prepare muffin pan by lining with cupcake liners. Preheat oven to 180C.
  • In a large mixing bowl, whisk the eggs. Add in sugar, yogurt and vanilla bean paste. Mix well with each addition.
  • Sift the cake flour and baking powder into the mixing bowl. Fold into the egg mixture gently, till no traces of flour is left.
  • Combine butter and oil in a small bowl and mix well. Add into the batter from Step (2). Fold till well combined.
  • Fill the cupcake liners with batter till 80% filled. Bake in preheated oven at 180C for about 20 mins, or until a skewer inserted in the centre of cupcake comes out clean.
  • Cool completely on wire rack before frosting.

Buttercream Frosting:

  • Place softened butter into a large mixing bowl. Whisk the butter till light and creamy using hand held or stand mixer, on medium-high speed.
  • 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.
  • Add in vanilla bean paste and milk. Whisk on medium-high speed till very light and creamy.
  • Pipe as you wish. I am using Wilton 1M tip. Top with your favourite sprinkles!


Recipe adapted from Sweet Betty 蛋糕小時尚 // Bigger Bolder Baking
Original cupcake recipe uses 60g of melted butter. I am using partial oil to substitute so that it stays softer. You can however just use melted butter.
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.
It can be difficult to incorporate the butter/oil into the batter. You'd need quite a bit of time there to do the folding. When it is incorporated properly, you will not see a layer of oil or fats "floating" above or around the batter.
The recipe for frosting is able to frost 12-14 cupcakes, depending on your piping.