Vanilla Buttermilk Cupcakes with Vanilla Bean Buttercream

Sometimes, Mr. Ginge calls me on the way home from work and asks me what I am making for dessert. Not dinner. Dessert.

There are times when his sweet tooth rules. Even though I do run a dessert focused blog, there are times when I don’t have anything made. We then go through a mental list he keeps of all the treats he really enjoys, hoping that he’ll say something that I have both the time and ingredients to make.  Bread pudding? Rice pudding? Flan? Cake.

Cupcakes. White ones. With white frosting. With little sprinkles on top.

Or you know. Whatever.

Vanilla Buttermilk Cupcakes with Vanilla Bean Buttercream

makes 18 cupcakes

For the cupcakes:

  • 1 c sugar
  • 1/2 c butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 c flour
  • 1 3/4 tsp baking powder
  • pinch of salt
  • 1/2 cup buttermilk ( or 1 tbsp lemon juice with enough milk to make one cup and stirred)
  1. Preheat the oven to 350°F. Grease or line your muffin pan with liners.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each. Add in the vanilla extract
  4. Combine the dry ingredients in a bowl. Add one third of the flour, alternating with half the buttermilk, until all combined and you have a smooth batter.
  5. Fill you cups about 2/3 full with batter, and bake for about 15 minutes, or until a toothpick comes out clean. Move to a wire rack and let them cool completely.

For the frosting:

  • 3/4 c butter, softened
  • 3 c icing sugar
  • 3 tsp vanilla extract
  • 1 vanilla bean
  • 3 tbsp milk or cream
  • sprinkles for decorating ( optional)
  1. In a large bowl, cream the butter until creamy. 
  2. Slit open the vanilla bean with the tip of a sharp knife, and carefully scrape the seeds from the pod and add to the bowl. ( Save the pod though! Use it to make vanilla sugar or vanilla extract)
  3. Mix in the vanilla extract, and gradually add the sugar. Add the milk , a tablespoon at a time. Mix until light and fluffy. 
  4. Scoop the icing into a piping bag fitted with the tip of your choice, then pipe on to your cooled cupcakes. Alternatively, you can just spread your icing on top of the cupcakes. 
  5. Top with your sprinkles if desired ( I used white non-pareils)
Categories: Cake and Cupcakes | Tags: , | 10 Comments

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10 thoughts on “Vanilla Buttermilk Cupcakes with Vanilla Bean Buttercream

  1. Haha- I often plan dessert before thinking about dinner too. These cupcakes look gorgeous and I love the way you frosted them!

  2. sorry this is my 3rd comment but i promise my last. i just gotta say that this is the same vanilla cake recipe that I use and its THE BEST. I went through a lot of cake recipes and stopped searching when i found this one. LOVE the flavor and texture (Dense, moist, and buttery)

  3. These are frosted perfectly! WOW! They look so pretty!!!!

  4. This are super pretty! Love the rose piping. Great job.

  5. Pingback: Guest Post from Ginger Bakes: Chocolate Drizzled Mocha Cookies « The Cook's Sister

  6. Pingback: Top 10 Recipes for 2012 | ginger bakes

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