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Mini Vanilla Bean Cupcakes

Wednesday, April 01, 2015

Recipe adopted from cupcake PROJECT.  [Recipe makes roughly 65 mini cupcakes, or 18 standard-sized cupcakes].

With the hundreds (or probably thousands) of recipes that I've ever read, many claim to be the best of the best.  As you've probably guessed, this usually isn't the case.

A few months ago when I was looking for a good cupcake recipe, I first went to my go-to sources, and was surprisingly not too impressed with the results.  So what's one to do?  I started to sift through recipes on the internet from sources I wasn't familiar with...most of which claimed to be the ultimate or best cupcake in the world.  After only one or two prior (failed) attempts, I came across one that was actually true to its word.  In fact, the bio listed in the recipe states that the author went through an insane amount of trial and error before posting their final recipe, which included being tested and approved by 50+ cupcake-loving bakers.  I'm proud to state that I agree 100% with all who was involved with the creation of this recipe.  Unlike too many cupcakes, this version is insanely light yet holds up to any additions.  It has a strong vanilla flavor due to the vanilla beans and can really be paired with any type of frosting.  Folks - we've officially found the best vanilla cupcake recipe around.


[Side note:  Ingredients listed below in ounces have been converted from metric measurements, and thus, rounded to the nearest fraction.  For exact amounts, please see the original recipe].

8 ounces (~1 cup plus 2 tablespoons) sugar
1 vanilla pod

6 3/16 ounces (~1 1/3 cups) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature

2 large eggs, room temperature
2 5/8 ounces (~1/3 cup) sour cream
1/4 cup vegetable oil
1 tablespoon pure vanilla extract

2/3 cup whole milk


Preheat your oven to 350° F.

With a sharp knife, cut the vanilla bean in half longitudinally and scrape out the vanilla beans.  Add the sugar to the bowl of a stand mixer and then add the vanilla beans.  Mix with a spoon until evenly dispersed.  Add the flour, baking powder, baking soda, salt.  Mix on low just until combined.  Add the butter and mix on medium for three minutes, or until the flour has turned into fine crumbs.

In a separate bowl, whisk together the eggs, sour cream, oil, and vanilla extract.  Add to the dry ingredients and mix on low until combined.  Scrape down the sides with a rubber spatula and mix for a few more seconds.  Reduce the speed to low and slowly add and mix in the milk.  [Side note:  This will be a very thin batter compared to most other cupcake batters].

Line your cupcake tins with liners and fill roughly halfway with batter.  [Side note:  Take the time to make a couple test cupcakes with varying amounts of batter, to see exactly how much to add.  They do rise quite a bit, so it's worth taking the time rather than (potentially) baking off a whole batch of overfilled cupcakes].  Bake mini cupcakes for 12 minutes and standard cupcakes for 14 minutes, or until a toothpick comes out clean and they just start to get a golden color around the outsides.

Let them cool for a minute, and then transfer them from the tin to a cooling rack to finish cooling.  Ice with your favorite frosting.  [Side note:  The above picture used my favorite cream cheese frosting].

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  1. Yum.. these little cupcakes are baked and iced to perfection!

  2. Would you please tell me which tip you used to make the pretty swirl? Thank you in advance!!!

    1. Hi Elizabeth! I use a Wilton 2D tip for my roses. Another alternative would be the 1M tip.