Vanilla Bean Cupcakes

Name: Vanilla Bean Cupcakes
Prep time: 15 min
Cook time: 22 min
Yield: 12
Cuisine: American,
Ingredients: 3/4 cup all-purpose flour; 3/4 cup cake flour; 1 1/2 tsps baking powder; 1/8 tsp salt; 1/2 cup (1 stick) butter softened; 1 cup sugar; 2 eggs at room temperature; 1 tbsp Vanilla Bean Paste; 1/2 cup milk; 3/4 cup (1 1/2 sticks) butter softened; 1 tbsp Vanilla Bean Paste; 3 cups confectioners' sugar; 4 to 5 tsps milk

Rich in vanilla flavor, McCormick® Vanilla Bean Paste is mixed into both the batter and buttercream frosting to create fluffy, homemade vanilla cupcakes.

15m

PREP TIME

22m

COOK TIME

432

CALORIES

13

INGREDIENTS

Servings: 12 (1 cupcake)

Ingredients

Vanilla Bean Cupcakes
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, at room temperature
1 tablespoon McCormick® Vanilla Bean Paste
1/2 cup milk
Vanilla Bean Buttercream Frosting
3/4 cup (1 1/2 sticks) butter, softened
1 tablespoon McCormick® Vanilla Bean Paste
3 cups confectioners' sugar
4 to 5 teaspoons milk

KEY PRODUCTS

INSTRUCTIONS

1 For the cupcakes, preheat oven to 325°F. Mix flours, baking powder and salt in a medium bowl. Set aside.
2 Beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs one at a time, mixing after each addition. Stir in Vanilla Bean Paste.
3 Gradually add flour mixture alternately with milk, beating on low speed after each addition until smooth, starting and ending with flour. Spoon evenly into 12 paper-lined muffin cups.
4 Bake 18 to 22 minutes or until toothpick inserted into center of cupcake comes out with moist crumbs. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.
5 For the Vanilla Bean Buttercream Frosting, beat butter and Vanilla Bean Paste in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition. Beat in milk until light and fluffy. Frost cooled cupcakes with Frosting.