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.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 25 minsCook Time 20 minsTotal Time 45 minsFor 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
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
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
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
Vanilla Bean Cupcakes with Raspberry Buttercream
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