Vanilla Bean Cupcakes with Raspberry Buttercream

Vanilla Bean Cupcakes with Raspberry Buttercream
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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.

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Yields12 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
For the Vanilla Bean Cupcakes
 1 ½ cups all-purpose flour
 1 ½ tsp baking powder
 ¼ tsp salt
 ½ cup unsalted butter, softened
 ¾ cup granulated sugar
 2 large eggs, room temp
 1 vanilla bean
 ½ cup whole milk, room temp
For the Raspberry Buttercream
 ½ cup unsalted butter, softened
 1 ½ cups powdered sugar
 ½ tsp vanilla extract
 ¼ cup raspberry purée (strained for seeds)
 Pinch of salt
 Fresh raspberries for garnish (optional)
Cupcakes
1

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Creaming: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

  4. 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).

  5. Combine: Add the dry ingredients alternately with the milk, beginning and ending with dry. Mix until just combined.

  6. Bake: Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean.

  7. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.

Raspberry Buttercream
2

  1. Cream Butter: In a mixing bowl, beat the butter until smooth.

  2. Add Sugar & Purée: Gradually add powdered sugar, then raspberry purée and vanilla. Beat until fluffy.

  3. 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 ½ cups all-purpose flour
 1 ½ tsp baking powder
 ¼ tsp salt
 ½ cup unsalted butter, softened
 ¾ cup granulated sugar
 2 large eggs, room temp
 1 vanilla bean
 ½ cup whole milk, room temp
For the Raspberry Buttercream
 ½ cup unsalted butter, softened
 1 ½ cups powdered sugar
 ½ tsp vanilla extract
 ¼ cup raspberry purée (strained for seeds)
 Pinch of salt
 Fresh raspberries for garnish (optional)

Directions

Cupcakes
1

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Creaming: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).

  4. 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).

  5. Combine: Add the dry ingredients alternately with the milk, beginning and ending with dry. Mix until just combined.

  6. Bake: Divide batter evenly among liners. Bake for 18–20 minutes or until a toothpick comes out clean.

  7. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.

Raspberry Buttercream
2

  1. Cream Butter: In a mixing bowl, beat the butter until smooth.

  2. Add Sugar & Purée: Gradually add powdered sugar, then raspberry purée and vanilla. Beat until fluffy.

  3. 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.

Notes

Vanilla Bean Cupcakes with Raspberry Buttercream
IngredientsDirections
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