These are Valentine-inspired cupcakes to share with the ones you love most. The cakes crumb is soft, moist and fluffy. Rich with sour cream and flavored with both vanilla extract and the scraped out seeds from a vanilla bean pod. They are generously frosted with a silky sweet white chocolate and raspberry buttercream. If you feel like out doing yourself a floral soak or spoonful of curd would be dreamy.
Notes:
The vanilla cupcakes are best eaten the day they are made. They can also be baked as a 6 or 8 inch cake.
For the swiss buttercream, make sure all your ingredients are at room temperture. Raspberry and white chocolate feel like the ultimate valentine combo, but roasted strawberries are also divine.
This vanilla cake is the perfect canvas for your favorite buttercreams. If swiss buttercream is not in your repertoire I equally love these with an american buttercream such as raspberry, boysenberry, chocolate…
Vanilla Bean Cupcakes with White Chocolate Raspberry Buttercream
Ingredients
Vanilla Bean Cupcakes
1 1/2 cup (195) all purpose flour
1 teaspoon baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, at room temp
3/4 cup (150g) granulated sugar
scraped seeds from 1 vanilla bean
2 eggs, at room temperature
1 tablespoon vanilla extract
1/4 cup whole milk
1/4 cup sour cream
3 tablespoons avocado oil
Instructions
Instructions
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Preheat the oven to 350°F. Line one 12-cup cupcake pan with liners.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
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In a small bowl or measuring cup, whisk together the milk and sour cream until smooth. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and vanilla bean seeds. Beat on medium speed until light and fluffy, about 3–4 minutes.
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Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
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With the mixer on low speed, add the dry ingredients in two additions, alternating with the milk-sour cream mixture (begin and end with the dry ingredients). Mix until just combined.
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Add the avocado oil and mix on low speed until fully incorporated and the batter is smooth. Do not overmix.
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Divide the batter evenly among the liners, filling each about 2/3 full.
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Bake for 18–20 minutes, until the tops spring back lightly and a cake tester comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Combine the raspberries and sugar into a small pot. Simmer for 10-15 minutes utnil thick and jammy. Puree and strain, set aside..
- Put the chocolate into a heatproof bowl that’s set over a saucepan filled with a few inches of boiling water. Do not let the base of the bowl touch the water below. Stir, until the chocolate has melted.
- Put the egg whites and sugar into the bowl of a stand mixer. Set it over a saucepan filled with simmering water (do not let the bowl touch the water). Heat, whisking constantly until the sugar is dissolved and the egg whites are hot to the touch,160F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes
- Switch to the paddle attachment. Slowly add the butter a tablespoon at a time. Lower the speed and add the chocolate. Continue beating for 10-12 minutes. During the last few minutes of mixing add the puree and beat until silky smooth.
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