How to make Buttermilk Vanilla Bean Cupcakes
There’s something timeless about a perfectly baked vanilla cupcake — soft, tender, and full of that rich, aromatic vanilla bean flavor. These Buttermilk Vanilla Bean Cupcakes strike the ideal balance between bakery-quality texture and homemade comfort. Whether you’re baking for a celebration or just because, this recipe delivers light, fluffy cupcakes with a delicate crumb and a touch of tang from the buttermilk.
Why You’ll Love These Cupcakes
• The perfect blend of butter and oil keeps the cupcakes moist yet airy.
• Buttermilk adds a subtle tang that balances the sweetness beautifully.
• Vanilla bean paste infuses the batter with specks of pure vanilla flavor.
• A versatile base for any frosting — from classic buttercream to whipped cream cheese.
Equipment Needed for Buttermilk Cupcakes
Mise En Place: Gather everything before you start
• (2) cupcake pans
• Cupcake liners
• Piping bag + 1M piping tip
• Hand or stand mixer
• Cookie scoop or small ice cream scooper.
The Recipe: Buttermilk Vanilla Bean Cupcakes
Ingredients:
- 2 1/2 cups cake flour (or 1 1/4 cups all-purpose flour + 1/2 cup cornstarch)
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, brought to room temperature
- 1 tbsp vanilla bean paste or 2 tbsp vanilla extract
- 1 1/3 cups buttermilk
Instructions:
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two cupcake tins with liners and set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the cake flour (or all-purpose flour and cornstarch), baking powder, and salt until well combined.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and vegetable oil together until smooth, about 3 minutes. Gradually add the granulated sugar, beating on high until the mixture is light and fluffy, about 3 minutes more.
- Incorporate the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste or vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually add half of the dry ingredients to the wet ingredients, followed by the buttermilk. Repeat until all ingredients are incorporated and the batter is fluffy.
- Fill the cupcake liners: Using a cookie scoop, portion the batter into the prepared cupcake liners, filling each no more than 3/4 full.
- Bake to perfection: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cupcakes to cool completely before frosting.
- Frost and serve: Once cooled, frost the cupcakes using a piping bag fitted with a large star tip (1M) for an elegant finish.
Recipe Variations
Gluten-Free Option:
For a gluten-free version of these cupcakes, follow these simple swaps:
- Use a combination of gluten-free flour and cornstarch to create your own gluten-free cake flour.
- Substitute salted butter for unsalted butter for added flavor in gluten-free baking.
Tips for Success
- Use room temperature ingredients for maximum rise during the whipping process.
- Do not overfill the cupcake liners; aim for no more than 3/4 full to prevent overflow during baking.
Storage and Serving Suggestions
Store leftover Buttermilk Cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze the unfrosted cupcakes in an airtight container for up to three months. Thaw at room temperature before frosting and serving.
Pair these delightful Buttermilk Cupcakes with a tall glass of cold milk for a classic treat, or serve alongside a cup of freshly brewed coffee for a sophisticated dessert option.
FAQ
Q: Can I use different frosting flavors with this recipe? A: Absolutely! Feel free to experiment with various frosting flavors, such as chocolate, cream cheese, or strawberry, to complement the cupcakes.
Q: Can I make mini cupcakes with this recipe? A: Yes, you can adjust the baking time and fill mini cupcake liners with the batter for bite-sized treats.
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the cupcake batter in advance and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the cupcakes ahead of time and freeze them before frosting.
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Ingredients
Equipment
Method
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two cupcake tins with liners and set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the cake flour (or all-purpose flour and cornstarch), baking powder, and salt until well combined.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and vegetable oil together until smooth, about 3 minutes. Gradually add the granulated sugar, beating on high until the mixture is light and fluffy, about 3 minutes more.
- Incorporate the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste or vanilla extract until fully incorporated.
- Combine dry and wet ingredients: Gradually add half of the dry ingredients to the wet ingredients, followed by the buttermilk. Repeat until all ingredients are incorporated and the batter is fluffy.
- Fill the cupcake liners: Using a cookie scoop, portion the batter into the prepared cupcake liners, filling each no more than 3/4 full.
- Bake to perfection: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cupcakes to cool completely before frosting.
- Frost and serve: Once cooled, frost the cupcakes using a piping bag fitted with a large star tip (1M) for an elegant finish.