Description
These Vanilla Bean Valentine Cupcakes are a delightful treat, featuring a moist and fluffy texture that melts in your mouth. The rich vanilla flavor, enhanced by real vanilla bean specks, creates a creamy indulgence that is perfect for celebrating love.
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- Vanilla Bean Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- Decoration:
- Red heart sprinkles
- Fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and the scraped vanilla bean.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy. Stir in the scraped vanilla bean.
- Once the cupcakes are completely cool, frost them generously with the vanilla bean frosting and decorate with heart sprinkles and sliced strawberries.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Frosted cupcakes should be stored in the refrigerator for up to 3 days.
- Substitutions: For a dairy-free version, use coconut milk and dairy-free butter in the cupcake base and frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350
- Sugar: 30 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Vanilla Bean Valentine Cupcakes, Valentine's Day desserts, vanilla cupcakes, homemade cupcakes, romantic treats, sweet desserts, cupcake recipes, vanilla frosting, heart-shaped sprinkles, festive baking, indulgent desserts, easy cupcake recipes, special occasion treats