Vanilla Cupcakes with Vanilla Buttercream
Speckled with vanilla bean seeds throughout the batter and frosting, these richly fragrant cupcakes are soft and tender, with just the right amount of sweet.
Vanilla Cupcakes with Vanilla Buttercream
Makes 6 cupcakes
Ingredients
½ cup (113 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar1 large egg (50 grams), room temperature1 cup plus 2 tablespoons (141 grams) cake flour¾ teaspoon (3.75 grams) baking powder½ teaspoon (1.5 grams) kosher salt⅓ cup (80 grams) whole buttermilk, room temperature2 teaspoons (12 grams) vanilla bean pasteVanilla Buttercream (recipe follows)Garnish: sparkling sugar
Instructions
Preheat oven to 350°F (180°C). Line 6 alternating cups of a 12-cup muffin pan with paper or foil liners.
In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, and beat until combined.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition, stopping to scrape sides of bowl. Beat in vanilla bean paste until combined. Divide batter among prepared muffin cups (about 3 heaping tablespoons or 80 grams each). Fill empty muffin cups halfway full with water.
Bake until tops are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Spread Vanilla Buttercream onto cooled cupcakes as desired. Garnish with sparkling sugar, if desired. Store in an airtight container for up to 3 days.
Vanilla Buttercream
Makes 1¼ cups
Ingredients
½ cup (113 grams) unsalted butter, softened2 cups (240 grams) confectioners’ sugar⅛ teaspoon kosher salt1 tablespoon (15 grams) whole buttermilk1 teaspoon (6 grams) vanilla bean paste
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 1 to 2 minutes. With mixer on low speed, gradually add confectioners’ sugar and salt, beating until smooth and stopping to scrape sides of bowl. Add buttermilk and vanilla bean paste, beating until smooth and stopping to scrape sides of bowl. Increase mixer speed to high, and beat until light and fluffy, about 2 minutes. Use immediately.
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