This is the second cupcake that I made for the bridal shower. The bride and the bridesmaid wanted something simple and classic, and of course, delicious. So, since the buttermilk chocolate cupcakes took care of decadence, it was a no brainer to pair it with light and fluffy buttermilk vanilla bean cupcakes. And what pairs well with vanilla cupcakes? Of course, even more of the creamy and delicious vanilla bean buttercream icing. Really, when you’ve got a good thing….why stop? I say, just slather on more of the good stuff.
The picture I have are of the cupcakes I made with the leftover cupcakes because I didn’t have time to set up a photoshoot with the bridal cupcakes. For the bridal shower, the icing was a nice strong pink rather than the lavender icing I have shown here. It’s a good thing I had a couple left over because the eight I had saved for pictures were devoured withing 12 hours. The recipe is fool proof and has become my favourite go-to recipe for vanilla cupcakes. Just make sure not to overbake these babies.
Ingredients: (this makes 24 cupcakes)
- 3 cup pastry flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 3 tsp vanilla bean paste/vanilla bean extract/vanilla bean seeds
- 1 3/4 cups super fine sugar
- 4 large eggs
- 1 1/4 cups buttermilk
- Preheat oven to 350F. Grease and line two muffin pans.
- In a medium bowl, sift together flour, baking powder and salt.
- In a large bowl, beat together butter, sugar and vanilla bean paste for 4 minutes, until light and fluffy.
- Beat in the eggs one at a time until thoroughly combined.
- Add 1/3 of the flour mix, then 1/2 of the buttermilk, then 1/3 of the flour mix, then the rest of the buttermilk, and finally the remaining 1/3 of the flour mix, making sure only to mix for a few seconds after each addition (you don’t want to overmix). Make sure to scrape down the side of the bowl as well.
- Scoop the batter evenly into the muffin pans, making sure not to overfill it because they will rise a lot.
- Bake for 20 to 22 minutes. I had to rotate the pan halfway through to ensure even baking.
- Let the cupcakes cool in the pan for 5 minutes before removing them and letting them cool completely on a wire rack.
- Only when they are completely cooled (and this is important!), proceed to top them off with the vanilla buttercream icing.
- Sprinkle pretty sprinkles and admire your work – right before biting in.