Very vanilla cupcakes

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There are two types of people in this world, chocolate kind of people and vanilla kind of people. I, for sure prefer vanilla all the way. But vanilla is so underrated lately cause we´re too used to it. You see, people who prefer chocolate have a lot of options to choose from: double or triple chocolate, dark or white chocolate cupcakes, even red velvet cupcakes have chocolate, but what´s out there for us vanilla lovers? Well for all of us this s our recipe right here!

This is not a plain vanilla cupcake recipe, this is a very vanilla vanilla bean cupcake recipe, yes, a vanilla cupcake that´s actually made with real vanilla. The batter calls for vanilla bean seeds, and so does the frosting; think of it as a double chocolate cupcake, but using only vanilla instead.

Very vanilla cupcakes
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
Course: Dessert
Cuisine: American
Servings: 12
For the cupcakes:
  • 3.2 oz (90 gr) unsalted butter at room temperature
  • 2 tbsp vegetable oil
  • 1 C white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • The seeds of half a vanilla bean
  • 1 2/3 C all purpouse flour
  • 2 tbsp corn starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C buttermilk
  • Dulce de leche for filling
For the forsting:
  • 1/2 C unsalted butter at room temperature
  • (115 gr) cream cheese at room temperature
  • 2 C confectioners sugar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • The seeds of half a vanilla bean
  • 3 tbsp milk
For the cupcakes
  1. Preheat the oven at 350° F. 

  2. In a big bowl, sift the flour, corn starch, baking powder, baking soda and salt together. Mix and set aside.  

  3. In a different big bowl, using a hand mixer, cream together the butter, oil and sugar for 2 minutes until you get a light and fluffy mixture. 

  4. Add in the eggs one at a time, beating after each addition, then beat in the vanilla extract and the vanilla bean seeds and beat for another 3 minutes. The mixture must turn really fluffy. 

  5. Incorporate the dry ingredients in three separte additions, alternating with the buttermilk, starting and finishing with the dry ingredients (once you´re done with the last dry ingredients addition is important not to beat too much, just until the mixture is well incorporated).

  6. Distribute the batter filling a cupcake pan (already prepared with cupcake liners) about 3/4 each. 

  7. Bake at 350°F for 22 min. aprox. or until a wooden stick comes out clean when inserted.

  8. Put the dulce de leche in a pastry bag with a small piping tip. Once the cupcakes are cool, take out a small piece of each using a knife and fill them with dulce de leche, then put the small pieces of cake back in their places. 

For the frosting:
  1. In a big bowl, with a hand mixer beat the butter and cream cheese together until soft. 

  2. Add in the confectioners sugar and salt (both previously sifted) then the vanilla extract and the vanilla bean seeds and continue beating until the mixture lightens in color. 

  3. Beat in the milk and keep on beating until you get a fluffy frosting that´s almost white. 

  4. Decorate the cupcakes with the frosting however you like. 

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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