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Vanilla Bean Cupcakes

Treat your guests with these tasty vanilla bean cupcakes - a perfect baked dessert.

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 (3) 1 Reviews
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  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 24

Ingredients

Cupakes

2
vanilla beans, each cut in half lengthwise
1 1/2
cups milk
2 1/2
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup unsalted butter, softened
1
cup granulated sugar
4
eggs

Frosting

4
cups powdered sugar
1
cup unsalted butter, softened
1/8
teaspoon salt
Reserved 1/4 cup milk-vanilla seed mixture

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture.
  • 2 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.

EXPERT TIPS

Expert Tips

To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.

Place frosting in large resealable freezer bag. Cut off one bottom corner to create about a 1-inch opening. Pipe frosting in a circular motion over cupcakes for an extra-special finish.

This vanilla-bean frosting would be wonderful on chocolate cake as well.

Serve these cupcakes with a cup of coffee or a latte.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
140mg
140%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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