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Vanilla Bean Cupcakes

Soft vanilla bean cupcakes topped with fluffy vanilla buttercream for a simple, classic cupcake inspired by Trefoil Girl Scout cookies.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Keyword: vanilla bean cupcakes, vanilla cupcake recipes
Servings: 12 cupcakes
Calories: 390kcal

Equipment

Ingredients

Vanilla Bean Cupcakes:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste

Vanilla Buttercream:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 2 teaspoons vanilla extract or vanilla bean paste
  • pinch of salt

Instructions

Make the Vanilla Bean Cupcakes:

  • Preheat oven to 350°F and line a muffin tin.
  • In a bowl, whisk together flour, sugar, baking powder, and salt.
  • In another bowl, whisk melted butter, eggs, milk, vanilla extract, and vanilla bean seeds until smooth.
  • Add wet ingredients to dry and mix until just combined. Don’t overmix.
  • Divide batter evenly into liners (about 3/4 full).
  • Bake 18–20 minutes until lightly golden and a toothpick comes out clean.
  • Let cool completely.

The Vanilla Buttercream:

  • Beat butter until smooth and fluffy.
  • Gradually add powdered sugar.
  • Add cream, vanilla, and salt.
  • Beat for 2–3 minutes until light and fluffy.
  • If too thick, add cream. If too soft, chill briefly.

Assemble the Cupcakes:

  • Pipe or spread buttercream onto cooled cupcakes.
  • Optional toppings: crushed Trefoil cookies, cookie halves, vanilla bean specks, light sanding sugar.

Nutrition

Serving: 1cupcakes | Calories: 390kcal | Carbohydrates: 42g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Sodium: 160mg | Sugar: 33g