Vanilla cupcakes may sound a little boring, but I promise you these are anything but that! These vanilla bean buttermilk cupcakes are so moist and taste so amazing, they are worth making the next time you have a celebration or just feel like making cupcakes!
I filled mine with dulce de leche, which I bought from the store. You can find it just about anywhere, usually in the baking aisle by the sweetened condensed milk. The icing is vanilla Italian buttercream, which I have posted previously. You can find it under, Fillings, Frostings, and Buttercream. It says Almond Italian Buttercream, but just add 1-2 tsp. of vanilla extract or vanilla bean paste in place of the almond extract.
After baking the cupcakes and letting them cool, I used an apple corer to remove some of the center. I’ve also used a spoon, which works just fine if you don’t have an apple corer. (Just to be clear, this is not an apple slicer. It has a handle and is only for removing the core.) I removed about a half inch to an inch of the cake. The more you remove, the more filling you have to enjoy! I save the centers and put them on ice cream sometimes. 😉 You can use a piping bag or a small spoon to fill them. I’ve used both and either way works well.
Along with being very moist, these cupcakes are very flavorful. The cake is so soft and pillowy. Yummmmm! They are highly satisfying if I do say so myself.
I mean, come on. Just look at how good these look!
2/3 (about 5.3 oz) cup unsalted, softened butter
1 ¾ cup sugar
2 tsp. vanilla bean paste plus ½ tsp. pure vanilla extract
2 ½ cups sifted cake flour
2 ½ tsp. baking powder
½ tsp. salt
1 ¼ cup buttermilk
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixer with the paddle attachment, add the butter and sugar. Cream until light and fluffy.
- Add eggs one at a time. Add vanilla bean paste and vanilla extract. Scrape the bowl in between the addition of each ingredient.
- Measure all dry ingredients and sift them together. Measure buttermilk. Add some of the dry and some of the liquid. Let it mix. Scrape sides of the bowl and repeat until all ingredients are combined and a smooth batter is formed.
- Line cupcake pans with cupcake liners. I filled mine about 2/3-3/4 full and yielded 19 cupcakes. If the liners are filled a little less, the recipe could yield about 24. Bake for about 17-20 minutes.