Welcome to the ultimate guide for making Vanilla Bean Cupcakes with Espresso Frosting. These delightful treats bring together the warmth of vanilla and the boldness of espresso, creating a dessert that’s reminiscent of a vanilla latte. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress your taste buds and those of your loved ones.
Table of Contents
The Best Vanilla Bean Cupcakes with Espresso Frosting
Vanilla Bean Cupcakes with Espresso Frosting are a luxurious combination of moist, flavorful cupcakes and a creamy, coffee-infused frosting. The aromatic vanilla and the rich espresso blend perfectly, offering a sophisticated treat for any occasion.
Notes on Ingredients
Vanilla Bean Cupcakes:
- All-purpose flour: Forms the base of the cupcakes.
- Baking powder: Helps the cupcakes rise.
- Salt: Enhances the flavors.
- Ground nutmeg: Adds a subtle warmth.
- White sugar: Sweetens the cupcakes.
- Unsalted butter: Provides richness and moisture.
- Egg yolks and whole eggs: Add structure and richness.
- Vanilla extract and almond extract: Infuse deep flavors.
- Vanilla bean: Adds an intense vanilla flavor.
- Buttermilk: Ensures a tender crumb.
Espresso Frosting:
- Heavy cream: Creates a creamy base.
- Espresso: Adds the coffee flavor.
- Vanilla extract: Complements the espresso.
- Salt: Balances the sweetness.
- Unsalted butter: Makes the frosting smooth and rich.
- Confectioners sugar: Sweetens and thickens the frosting.
How to Make Vanilla Bean Cupcakes with Espresso Frosting
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line two cupcake pans with liners.
- Whisk together flour, baking powder, salt, and nutmeg in a bowl.
- In a large bowl, cream together sugar and butter until light and fluffy.
- Add egg yolks, beating until combined. Add whole eggs one at a time, beating well after each.
- Mix in vanilla and almond extracts. Scrape the seeds from the vanilla bean and add to the butter mixture.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Divide batter evenly between the prepared cupcake pans.
- Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool.
- Prepare the Frosting:
- Heat heavy cream and the vanilla bean pod in a saucepan until just simmering. Let cool and refrigerate.
- Remove the vanilla bean pod, then add espresso, vanilla extract, and salt to the cream.
- In a large bowl, cream butter until light and fluffy. Gradually add confectioners sugar, mixing well after each addition.
- Slowly pour in the espresso cream mixture while mixing on low speed. Beat until the frosting is light and fluffy.
- Assemble the Cupcakes:
- Once the cupcakes are completely cool, frost them with the espresso frosting as desired.
How to Serve Vanilla Bean Cupcakes with Espresso Frosting
Serve these Vanilla Bean Cupcakes with Espresso Frosting at room temperature. They pair wonderfully with a hot cup of coffee or tea. Perfect for afternoon tea parties, birthday celebrations, or as an elegant dessert after dinner.
How to Store Vanilla Bean Cupcakes with Espresso Frosting
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the unfrosted cupcakes for up to three months and frost them once thawed.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 392.29 kcal | 20% |
| Total Fat | 20.51 g | 29% |
| Carbs | 50.62 g | 19% |
| Sugars | 41.86 g | 47% |
| Protein | 2.71 g | 5% |
| Sodium | 163.19 mg | 8% |
| Fiber | 0.28 g | 1% |
| Saturated Fat | 12.47 g | 62% |
| Trans Fat | 0.08 g | – |
| Monounsaturated Fat | 5.92 g | – |
| Polyunsaturated Fat | 0.96 g | – |
| Cholesterol | 91.84 mg | 31% |
| Calcium | 53.76 mg | 7% |
| Magnesium | 6.81 mg | 2% |
| Potassium | 51.74 mg | 1% |
| Iron | 0.7 mg | 5% |
| Zinc | 0.27 mg | 3% |
| Phosphorus | 56.09 mg | 8% |
| Vitamin A | 204.12 mcg | 26% |
| Vitamin C | 0.04 mg | 0% |
| Thiamin B1 | 0.1 mg | 9% |
| Riboflavin B2 | 0.14 mg | 10% |
| Niacin B3 | 0.75 mg | 5% |
| Vitamin B6 | 0.03 mg | 2% |
| Folic Acid B9 | 36.92 mcg | 18% |
| Vitamin B12 | 0.18 mcg | 7% |
| Vitamin D | 0.47 mcg | 9% |
| Vitamin E | 0.65 mg | 4% |
| Vitamin K | 1.75 mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Vanilla Bean Cupcakes with Espresso Frosting
Can I use instant espresso powder for the frosting?
Yes, instant espresso powder works perfectly for this recipe.
Can I substitute the buttermilk with regular milk?
You can, but the cupcakes will be less tender. For a closer substitute, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using.
How can I make the cupcakes gluten-free?
Use a gluten-free all-purpose flour blend in place of the regular flour.
Can I use vanilla extract instead of a vanilla bean?
Yes, but the flavor won’t be as intense. Use an extra teaspoon of vanilla extract if you skip the vanilla bean.
The Best Vanilla Bean Cupcakes with Espresso Frosting
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
Instructions
- Preheat the oven to 350 degrees F 175 degrees C). Line two cupcake pans with liners.
- Whisk together flour, baking powder, salt, and nutmeg in a bowl until combined.
- In a large bowl, cream together sugar and 3/4 cup butter until light and fluffy, about 3 minutes. Add in egg yolks, and beat until combined. Add in whole eggs, 1 at a time, beating well after each addition. Turn mixer speed up to medium-high, and beat until mixture is fluffy and has lightened in color, 4 to 5 minutes. Mix in vanilla and almond extracts.
- Slice vanilla bean in half lengthwise. Use the back of a knife to scrape out seeds from each half and add to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
- Add 1/2 of the dry ingredients to butter mixture, and mix until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Divide batter evenly between the 2 prepared cupcake pans.
- Bake in the preheated oven, 1 pan at a time, until cupcakes spring back lightly when touched and a toothpick inserted near the center comes out clean, 25 to 30 minutes. Allow cupcakes to cool in the pan for several minutes before removing to a wire rack to cool completely.
- Meanwhile, begin the frosting. Place heavy cream and reserved vanilla bean pod into a small saucepan over low heat. Bring cream just barely to a simmer, then remove from heat. Allow to sit at room temp for about 5 minutes before pouring cream and vanilla bean pod into a small bowl or glass measuring cup. Cover, then refrigerate until chilled, about 30 minutes.
- Remove heavy cream from the fridge, then remove and discard vanilla bean pod. Add espresso powder, vanilla extract, and salt to cream, and mix until espresso powder is completely dissolved. Set mixture aside.
- In a large bowl, cream 1 1/2 cups butter until light and fluffy, 1 to 2 minutes. Add in powdered sugar, 1 cup at a time, mixing well after each addition. With the mixer running on low, slowly pour in the heavy cream mixture a little at a time. Once incorporated, turn the mixer speed up to medium-high and beat for about 2 minutes or until light and fluffy. Frost cupcakes as desired with frosting.
Enjoy baking and savoring these delightful Vanilla Bean Cupcakes with Espresso Frosting!