These vanilla bean cupcakes are light, fluffy, and delicately infused with real vanilla. They're crowned with a luxurious raspberry buttercream that adds a bright, fruity finish—perfect for parties, showers, or whenever you're craving a bakery-style treat at home.
[cooked-sharing]
Yields12 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
For the Vanilla Bean Cupcakes
1 ½cupsall-purpose flour
1 ½tspbaking powder
¼tspsalt
½cupunsalted butter, softened
¾cupgranulated sugar
2large eggs, room temp
1vanilla bean
½cupwhole milk, room temp
For the Raspberry Buttercream
½cupunsalted butter, softened
1 ½cupspowdered sugar
½tspvanilla extract
¼cupraspberry purée (strained for seeds)
Pinch of salt
Fresh raspberries for garnish (optional)
Cupcakes
1
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Creaming: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Scrape the seeds from the vanilla bean and add (or use vanilla paste).
Combine: Add the dry ingredients alternately with the milk, beginning and ending with dry. Mix until just combined.
Bake: Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean.
Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.
Raspberry Buttercream
2
Cream Butter: In a mixing bowl, beat the butter until smooth.
Add Sugar & Purée: Gradually add powdered sugar, then raspberry purée and vanilla. Beat until fluffy.
Adjust Consistency: If needed, add more sugar for firmness or more purée for a thinner consistency.
To Assemble
3
Pipe or spread the buttercream on cooled cupcakes.
Garnish with a fresh raspberry and a mint leaf for flair.
Ingredients
For the Vanilla Bean Cupcakes
1 ½cupsall-purpose flour
1 ½tspbaking powder
¼tspsalt
½cupunsalted butter, softened
¾cupgranulated sugar
2large eggs, room temp
1vanilla bean
½cupwhole milk, room temp
For the Raspberry Buttercream
½cupunsalted butter, softened
1 ½cupspowdered sugar
½tspvanilla extract
¼cupraspberry purée (strained for seeds)
Pinch of salt
Fresh raspberries for garnish (optional)
Directions
Cupcakes
1
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Creaming: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Scrape the seeds from the vanilla bean and add (or use vanilla paste).
Combine: Add the dry ingredients alternately with the milk, beginning and ending with dry. Mix until just combined.
Bake: Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean.
Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.
Raspberry Buttercream
2
Cream Butter: In a mixing bowl, beat the butter until smooth.
Add Sugar & Purée: Gradually add powdered sugar, then raspberry purée and vanilla. Beat until fluffy.
Adjust Consistency: If needed, add more sugar for firmness or more purée for a thinner consistency.
To Assemble
3
Pipe or spread the buttercream on cooled cupcakes.
Garnish with a fresh raspberry and a mint leaf for flair.
