Vanilla Bean Cupcakes
These yummy vanilla bean cupcakes are made from a cake mix, but a few simple ingredients elevate them to the next level!
Equipment
- electric mixer
- muffin tins
Ingredients
- 1 White Cake Mix
- 1 cup all purpose flour
- ½ cup granulated sugar
- 3 eggs large
- 1 ⅓ cup milk I used almond milk
- 2 tablespoons canola oil
- 1 cup full fat sour cream
- 1 vanilla bean
- 1 teaspoon clear vanilla extract optional
Frosting
- 1 cup vegetable shortening
- 7 cups confectioners sugar
- ½ cup milk or cream
- 1 Vanilla Bean
Instructions
- Preheat Oven to 325 degrees. Line 24 cupcake tins with paper liners.
- Add cake mix. flour and sugar to bowl of electric mixer and whisk until combined
- Add eggs, milk, oil and sour cream to the flour mixture and beat on low for 2 minutes.
- Carefully slice open the vanilla bean and scrape seeds out with dull edge of a paring knife. Add the beans to the batter and mix to combine thoroughly.
- Pour batter evenly into the prepared cupcake liners, filling each about 2/3 full.
- Bake in preheated oven for 17 minutes, or until toothpick comes out clean. Allow to cool completely before frosting.
Frosting
- While the cupcakes are cooling prepare the frosting.
- Add shortening, 4 cups of the confectioners sugar and 1/2 cup milk or cream to the bowl of electric mixer and carefully increase speed to medium high. Whip for 2-3 minutes.
- Add remaining confectioners sugar one cup at a time, bearing well between each addition.
- Scrape seeds from the vanilla bean and add to the frosting, beating until well combined.
- Spread or pipe frosting onto cooled cupcakes.
- Decorate to your liking.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze before frosting. Bring to room temperature before frosting.
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https://www.redcottagechronicles.com/recipe/vanilla-bean-cupcakes-from-a-mix/