Vanilla Bean Cupcakes with Fluffy White Frosting
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 24 Cupcakes 1x
Ingredients
Scale
- 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