Recipe: Vanilla Bean Cupcakes with Champagne Buttercream Frosting

Vanilla Bean Cupcakes with Champagne Frosting feat

Vanilla Bean Cupcakes with Champagne Frosting feat

Remember those gold star-spangled cupcakes I made for New Year’s Eve? They’re also perfect for Oscar Night this Sunday! When I first made them, I used my Cuckoo for Coconut recipe for the cupcake, but this time I went for vanilla bean. Both are equally delicious, but I’ll share my vanilla bean recipe today.

NYE cupcakes via @poorandpretty

Vanilla Bean Cupcakes with Champagne Buttercream Frosting — makes about 16 regular cupcakes or 75 minis.

Cupcake Ingredients:

  • 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5 tbs butter, softened
  • 2 tbs agave nectar
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 vanilla bean, seeded (discard hull)
  • ½ cup milk

Frosting Ingredients:

  • 1 stick butter, softened
  • 2 cups confectioner’s sugar
  • 4 tbs champagne – any champagne will do!
  • 1 tsp vanilla extract
  • edible gold stars

NYE cupcake closeup via @poorandpretty

Cupcake Directions:

  1. Preheat oven to 350° and line your cupcake tin(s) with paper or silicone cupcake liners.
  2. Combine flour, baking powder, and salt in a medium bowl.
  3. In a larger bowl (or the bowl of your stand mixer), cream the butter and sugar for a few minutes until light and fluffy.
  4. Add eggs into the butter and sugar mixture one at a time, mixing well and scraping the sides of the bowl after each addition.
  5. Beat in vanilla bean seeds and vanilla extract.
  6. Add flour mixture and milk alternately to your sugar mixture, beginning and ending with flour, and blending in between each addition until completely incorporated.
  7. Scoop batter into cupcake liners until they are ⅔ full and bake for 10-13 minutes for minis or 16-18 minutes for regular-sized cupcakes.

Vanilla Bean Cupcakes with Champagne Frosting via @poorandpretty

Frosting Directions:

  1. Cream butter with the paddle attachment on your stand mixer (or use a hand mixer) in a medium bowl, making sure to scrape the sides of the bowl a few times to get any devious clumps of butter.
  2. Pour in one cup of confectioner’s sugar and mix well, scraping the sides of the bowl. Then, repeat with the other cup of confectioner’s sugar.
  3. Mix in your vanilla extract.
  4. Mix in your champagne on low, one tablespoon at a time.
  5. Add more confectioner’s sugar if necessary.
  6. Frost your cupcakes and enjoy!

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