Last weekend I helped host an adorable baby shower for a friend who is expecting a little baby boy in a couple of weeks. We spent the afternoon painting teeny tiny onesies with bright colors, fun designs and baby animals for him to wear around town.
Besides the crafts, we chatted, opened gifts and snacked on cupcakes, vanilla bean cupcakes to be exact. Vanilla bean is my favorite! Except for maybe chocolate, caramel filled, red velvet, marbled or yellow cake. Ok, I guess I have a thing for cupcakes. Although for me, it’s less about the cake and more about the frosting. Speaking of frosting…
The secret to this super light and fluffy buttercream frosting is the marshmallow crème. It keeps the frosting sweet, light and as fluffy as a cloud!
Vanilla Bean Cupcakes with Fluffy White Frosting
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 24 Cupcakes 1x
Ingredients
- Vanilla Bean Cupcakes
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cup milk
- 3 eggs
- 1/2 vanilla bean, split, seeds scraped
- Marshmallow Buttercream Frosting
- 1 jar (7 ounces) marshmallow creme
- 1 cup butter, softened
- 2 cups powdered sugar
- 1/2 vanilla bean, split, seeds scraped
Instructions
- Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.
- To make the cake: In a large bowl, beat flour, sugar, baking powder, salt, butter, milk, eggs and the seeds from the vanilla bean with a hand mixer on low speed 30 seconds, scraping the sides of the bowl constantly. Increase to high speed and beat for 2 minutes.
- Evenly divide batter among the muffin cups, filling each about 2/3 full.
- Bake 21 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
- Meanwhile, make the frosting: In a large microwavable bowl, microwave the marshmallow crème on High 15 to 20 seconds to soften. Beat 1 cup butter into the marshmallow crème with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Frost and decorate cooled cupcakes as desired.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 309
- Sugar: 38g
- Sodium: 488mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 58mg
Hungry for another cupcake? Here are a few more delicious recipes…
Ultimate Chocolate Cupcakes from I am Baker
Salted Dark Chocolate Cupcakes from Gimme Some Oven
Vanilla Cupcakes with Chocolate Buttercream from Joy the Baker
