Happy Friday friends! What better way to celebrate the arrival of the weekend than cupcakes, am I right?? These Vanilla Bean Cupcakes are truly the perfect vanilla cupcakes – the cupcake base is so tender and fluffy and the frosting is so light and creamy with those gorgeous flecks of real vanilla!
And if you’re wondering what kitchen tools are best for making cupcakes, you simply can’t go wrong with the traditional KitchenAid mixer. I have THIS ONE (Amazon affiliate link), and it is by far my favourite kitchen appliance of all time. I’m a bit of a minimalist when it comes to kitchen tools, but I’m not sure I could live without my stand mixer.
If you’re not in the market for a big, fancy mixer then this hand mixer (Amazon affiliate link) is the next best thing. They really do a fantastic job and though they do require a little more work on your part, the definitely get the job done in style!
Oh, and if you’re looking for a cake stand just like mine, check out THIS ONE (Amazon affiliate link). There’s truly no better way to display gorgeous cupcakes like these than on an equally gorgeous cake stand that’s also affordable!
Ingredients
- For the cupcakes:
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cup white sugar
- 5 eggs, at room temperature
- 2 1/2 cups flour, minus 2 tablespoons
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- a pinch of salt
- 1 cup whole milk, at room temperature
- 1 vanilla bean
- For the frosting:
- 3/4 cup unsalted butter, at room temperature
- 1 cup mascarpone cheese, at room temperature
- 5 cups powdered sugar
- 1 vanilla bean
- 2 tablespoons heavy cream
- a pinch of salt
Instructions
For the cupcakes:
Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper muffin cups.
Add the butter and white sugar to the bowl of your stand mixer and mix on high speed until light and fluffy, scraping down the sides of the bowl a few times.
Continue mixing on high and add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.
Combine the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.
Measure the milk and scrape the vanilla bean seeds into the milk, stirring well to combine.
Add the flour mixture and the milk mixture alternatively to the butter mixture, mixing on low speed until everything is added (start and end with the dry ingredients).
Mix on high speed for about one minute to ensure everything is combined.
Divide the batter between the 18 prepared muffin cups and bake at 350 degrees Fahrenheit for about 17-19 minutes.
For the frosting:
Whip the butter and mascarpone on high speed until light and fluffy.
Add the powdered sugar one cup at a time, whipping on high speed between each addition and scraping down the sides of the bowl.
Scrape the seeds out of the vanilla bean and add them to the frosting, along with the heavy cream and salt.
Whip on high until well combined, scraping down the sides of the bowl.
Assembly:
Cool the cupcakes completely on a wire rack.
Add the frosting to a large piping bag fitted with a large star tip and pipe the frosting onto the cooled cupcakes.
Store in the fridge for 24 hours before serving, or serve immediately.
Recipe Notes
These cupcakes keep in the fridge for up to 2 days in an airtight container.
These cupcakes freeze well before they're frosted, and keep in the freezer for up to 3 months. Simply thaw and frost before serving.
Thanks done share recipes to : https://thebusybaker.ca/vanilla-bean-cupcakes-with-fluffy-vanilla-bean-mascarpone-buttercream-frosting/