American
Vanilla Bean Cupcakes with Silky Buttercream
Fine-crumbed vanilla cupcakes carry both extract and vanilla-bean seeds beneath a restrained swirl of silky buttercream, with enough salt and tang to keep the finish balanced.
12 servings · 35 minutes prep · 20 minutes cook
Ingredients
Vanilla Cupcakes
- 1 1/2 cups cake flour
- 7/8 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 6 tablespoons unsalted butter, softened
- 2 tablespoons neutral oil
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- seeds from 1/2 vanilla bean
- 1 1/2 teaspoons vanilla extract
Silky Vanilla Buttercream
- 3/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons sour cream
- 1 tablespoon heavy cream, plus more if needed
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
Directions
Mix and Portion
- Heat the oven to 350°F / 175°C. Line a standard 12-cup muffin tin with paper liners.
- Mix the cake flour, sugar, baking powder, and salt on low speed. Add the butter, and oil; beat until the mixture resembles damp sand, about 2 minutes.
- Stir together the milk, vanilla seeds, and extract. Add to the sanded mixture on low speed; mix for 30 seconds, then beat on medium for 30 seconds and scrape the bowl. Beat in the eggs one at a time on low speed, increasing to medium for 30 seconds after each addition. Scrape the bowl and beat 20 seconds until smooth.
- Divide about 58 g batter into each liner, filling them roughly two-thirds full.
Bake and Cool
- Bake for 18 to 21 minutes, until the tops spring back and a tester shows a few moist crumbs. Cool in the tin for 5 minutes, then move the cupcakes to a rack and cool completely, at least 40 minutes.
Whip and Frost
- Beat the butter for 3 minutes until pale. Add the powdered sugar in three additions on low speed, then beat for 2 minutes.
- Beat in the sour cream, cream, vanilla, and salt just until silky. Spread or pipe a modest swirl on each cooled cupcake. Refrigerate leftover frosted cupcakes within 2 hours in an airtight container for up to 4 days. Let them stand at cool room temperature for 20 to 30 minutes before serving.
