VANILLA BEAN CUPCAKES RECIPE: HOW TO MAKE IT
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. —Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers.
Nutrition Facts : Calories 266 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 36g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
VANILLA BEAN CUPCAKES RECIPE: HOW TO MAKE IT
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. —Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers.
Nutrition Facts : Calories 266 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 36g carbohydrate (24g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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