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Vanilla Bean Cupcakes with Espresso Frosting
Vanilla Bean Cupcakes with Espresso Frosting
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Vanilla bean cupcakes topped with espresso frosting - a luscious dessert mimicking a decadent vanilla latte.
Ingredients:
  • 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 temp
  • 2 large eggs, at room temp
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 (7-inch) vanilla bean
  • 1 1/4 cups buttermilk, at room temperature
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare two cupcake pans with liners.
  • Combine flour, baking powder, salt, and nutmeg in a bowl and whisk until blended.
  • Cream together sugar and butter until light and fluffy in a large bowl for about 3 minutes. Incorporate egg yolks and beat until combined. Add whole eggs one at a time, beating well after each addition. Increase mixer speed to medium-high and beat until mixture is fluffy and has lightened in color, for 4 to 5 minutes. Stir in vanilla and almond extracts.
  • Split the vanilla bean and scrape out the seeds into the butter mixture using the back of a knife. Save the vanilla bean pod for the frosting. Gently mix the vanilla bean seeds into the butter mixture on low speed until well combined.
  • Combine half of the dry ingredients with the butter mixture until just mixed. Pour in the buttermilk and stir until just combined. Fold in the remaining flour mixture until just combined. Divide the batter evenly between the two cupcake pans.
  • Bake one pan of cupcakes at a time in the preheated oven for 25 to 30 minutes, until they spring back lightly when touched and a toothpick inserted near the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • To start the frosting, gently heat heavy cream with the vanilla bean pod in a saucepan. Once the cream is just about to simmer, remove from heat and let it rest for 5 minutes at room temperature. Transfer the cream and vanilla bean to a bowl or measuring cup, cover, and chill in the refrigerator for about 30 minutes.
  • Take the heavy cream out of the fridge. Discard the vanilla bean pod. Combine the espresso powder, vanilla extract, and salt with the cream, mix until the espresso powder dissolves completely, and set aside.
  • In a large bowl, beat 1 1/2 cups of butter until light and fluffy for 1 to 2 minutes. Gradually add powdered sugar, 1 cup at a time, mixing well. Slowly pour in heavy cream while mixing on low. Increase speed to medium-high and beat for about 2 minutes until fluffy. Frost cupcakes with the frosting as desired.

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