Fluffy Vanilla Cupcakes
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We all dreamed of a perfect and fluffy vanilla cupcake recipe that works every time! Well, the weekend is finally here and it is time to bake!
In today’s video, we are making this tasty vanilla cupcake recipe filled with real vanilla bean pastry cream.
And for the topping, the time of buttercream on top of every pastry is over.
Try a simple vanilla whipped cream instead, it will make your cupcake even creamier.
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 30 mins / Servings: 15 cupcakes
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Vanilla Pastry Cream
4 - Eggs
⅔ cup (150g) - Sugar
⅔ cup (80g) - Corn starch
33.8 fl oz (1L) - Milk
3 - Fresh vanilla beans
Vanilla Cupcakes
1 cup (145g) - Flour
1 tbsp (7g) - Baking powder
4 oz (113g) - Butter
¾ cup (100g) - Powdered sugar
3 oz (88g) - Vanilla yogurt
1 - Egg
1 tsp (4g) - Vanilla extract
Topping
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, and mixing bowls.
Vanilla Pastry Cream
1 - If, like us, you are using fresh vanilla beans, start by removing all the seeds from the pods. We are showing you how to do it here.
2 - Pour the milk into a saucepan (or a saucier pan) with the vanilla seeds and pods and bring it to a boil. Once it's starting to boil, remove from the heat, cover your saucepan with a lid or food wrap, and let infuse for 15 minutes.
3 - Meanwhile, crack the eggs in a medium mixing bowl, and add the sugar. Then whisk until the eggs turn into a light yellow color. After this, incorporate the cornstarch and whisk again until everything is well combined.
4 - After 15 minutes, remove the vanilla pods from the milk using tongs and bring it to a second boil.
Do not throw away the vanilla pods, even if they were already used, there is still a lot you can do with them. Rinse them with clear water and put them aside on a baking tray in a turned-off oven.
5 - After this second boil, pour a third of the milk into the eggs. Be ready to whisk right away, you do not want to get scrambled eggs. By doing this, we are putting the eggs at the milk temperature so we can obtain a homogeneous pastry cream.
6 - Next, pour all the liquid back into the saucepan, and cook the cream over medium heat. Once the first bubbles appear, cook for another 30 to 60 seconds. During the entire cooking process, make sure to constantly mix using a whisk to allow your pastry cream to cook evenly without any lumps.
7 - When ready, remove immediately from the heat and pour your cream into a container. Use food wrap to cover your delicious vanilla pastry cream. It should be directly in contact with the cream, which will prevent a crust from forming due to oxidation. Then, chill it until your cupcakes are ready.
Vanilla Cupcakes
1 - Preheat your oven to 350°F (175°C).
2 - In a mixing bowl, combine the flour and the baking powder, then stir lightly using a whisk.
3 - Place the butter in a large mixing bowl and microwave it for about 20 seconds. This step is not necessary if your butter is already at room temperature and really soft.
4 - Add the powdered sugar to the butter and whisk vigorously until your butter becomes nice and fluffy.
5 - Crack the egg into the butter with a whisk until well combined.
6 - Pour half of your flour into the butter and start to combine everything together using a spatula.
7 - Add the vanilla yogurt and the vanilla extract to the batter. Then, mix everything together using a spatula.
8 - Finally, add the rest of the flour and gently incorporate it into your cupcake batter using a spatula.
For the cupcake batter, you may also use a stand mixer, using the whisk attachment to whip the butter with the sugar and the eggs. After this stage, you can switch to the paddle attachment until the batter is ready. The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
9 - Place some cupcake liners into a cupcake baking pan and fill three-quarters of the liner with your batter. This recipe should yield about 15 cupcakes depending on their size.
10 - Bake at 350°F (175°C) for about 20 minutes.
11 - To know if it's ready, dip a skewer in the center of your cupcake, it should come out clean. Once ready, pull them out of the baking pan and let them cool down at room temperature on a cooling rack for at least 30 minutes.
12 - When cool, dig into the cupcakes using a teaspoon (or like us a measuring teaspoon), as shown here. We love this professional set of stainless steel measuring cups and spoons.
13 - Place your cold pastry cream into a piping bag, and insert the pastry cream inside your cupcakes through the hole you just made.
14 - Finally, pipe some fresh whipped cream on top of the cupcakes, and add some sprinkles and poppy seeds on top.
15 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.