Vanilla Bean Cupcakes with Espresso Frosting Recipe

Yields: 24 servings

Ingredients

Vanilla Bean Cupcakes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups white sugar
• 3/4 cup unsalted butter, softened
• 3 large egg yolks, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 (7-inch) vanilla bean
• 1 1/4 cups buttermilk, at room temperature

Espresso Frosting

• 2/3 cup heavy cream
• 3 tablespoons espresso
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter, at room temperature
• 6 cups confectioners' sugar

Directions

Step 1: Preheat the oven to 350F (175C). Line two cupcake pans with paper liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until combined. Set aside.

Step 3: In a large bowl, cream together the sugar and softened butter (3/4 cup) using a hand mixer or stand mixer on medium speed for about 3 minutes, or until light and fluffy.

Step 4: Add the egg yolks to the butter mixture and beat until well combined.

Step 5: Add the whole eggs, one at a time, beating well after each addition. Turn the mixer speed up to medium-high and beat for another 4 to 5 minutes until the mixture is light and fluffy.

Step 6: Stir in the vanilla and almond extracts.

Step 7: Slice the vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds from each half. Add the seeds to the butter mixture. Set the vanilla bean pod aside to use later in the frosting.

Step 8: Mix the vanilla bean seeds into the butter mixture on low speed until evenly incorporated.

Step 9: Add half of the dry flour mixture to the butter mixture and mix until just combined. Pour in the buttermilk and stir until combined. Add the remaining flour mixture and mix until just combined. Be careful not to overmix.

Step 10: Divide the batter evenly between the two prepared cupcake pans. Smooth the tops with a spatula.

Step 11: Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, and the tops spring back when lightly touched. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting:

Step 12: In a small saucepan over low heat, combine the heavy cream and the reserved vanilla bean pod. Heat until the cream just begins to simmer, then remove from the heat. Let it sit for about 5 minutes, allowing the vanilla flavor to infuse into the cream.

Step 13: After 5 minutes, transfer the cream and vanilla pod to a small bowl or glass measuring cup. Cover and refrigerate for about 30 minutes until chilled.

Step 14: Once the cream is chilled, remove and discard the vanilla bean pod. Add the espresso, vanilla extract, and salt to the cream, mixing until the espresso is fully dissolved. Set the mixture aside.

Step 15: In a large bowl, cream the butter (1 1/2 cups) on medium speed for 1 to 2 minutes until light and fluffy.

Step 16: Gradually add the confectioners' sugar, one cup at a time, mixing well after each addition. Once all the sugar is incorporated, turn the mixer speed to low and slowly pour in the chilled heavy cream mixture, a little at a time.

Step 17: Once the cream is fully incorporated, turn the mixer speed to medium-high and beat for 2 minutes until the frosting is light, fluffy, and smooth.

Step 18: Frost the cooled cupcakes with the espresso frosting as desired. You can use a piping bag or simply spread the frosting with a spatula.

Note: If you'd prefer not to use the vanilla bean cream soak, you can simply use plain chilled heavy cream instead. This frosting recipe makes enough to generously frost all 24 cupcakes. If you'd like less frosting, you can halve the frosting recipe.

Nutrition Information (per serving)

• Calories: 385
• Fat: 21g (27% DV)
• Saturated Fat: 13g (64% DV)
• Cholesterol: 100mg (33% DV)
• Sodium: 173mg (8% DV)
• Carbohydrates: 47g (17% DV)
• Dietary Fiber: 0g (1% DV)
• Sugars: 38g
• Protein: 3g (7% DV)
• Calcium: 56mg (4% DV)
• Iron: 1mg (4% DV)
• Potassium: 61mg (1% DV)