Menu

Vanilla Bean Cupcakes with Vanilla Frosting

  • Save Recipe
Vanilla Bean Cupcakes with Vanilla Frosting
  • Prep 45 min
  • Total 3 hr 15 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.
Updated Nov 1, 2018

Ingredients

Cupcakes

  • 3 eggs
  • 2 1/2 cups Immaculate Baking Co.™ 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

  • 1/2 cup Immaculate Baking Co.™ organic all-purpose flour
  • 2 cups cane sugar
  • 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

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Allowing eggs to stand at room temperature for 30 minutes before mixing cupcake batter will give a smoother more evenly mixed batter.
  • tip 2
    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.
  • tip 3
    Use a decorating bag and a large plain piping tip for a more polished decorating look.

Nutrition

Nutrition Facts are not available for this recipe
© 2022 ®/TM General Mills All Rights Reserved