Gourmet Vanilla Bean Cupcakes (Print Version)

# Ingredients:

→ For the Vanilla Bean Cupcakes

01 - 1½ cups self-rising flour
02 - 1¼ cups all-purpose flour
03 - 1 cup (2 sticks) unsalted butter, softened to room temperature
04 - 2 cups granulated sugar
05 - 4 large eggs, at room temperature (this is important!)
06 - 1 cup buttermilk
07 - 2 tablespoons sour cream
08 - 1 tablespoon vanilla bean paste (the magical ingredient!)

→ For the Vanilla Meringue Frosting

09 - 1 cup (2 sticks) unsalted butter, softened to room temperature
10 - 4 cups (1 pound) confectioners' sugar, sifted if lumpy
11 - ⅛ teaspoon salt (just a pinch to balance the sweetness)
12 - 1 teaspoon pure vanilla extract
13 - 1 tablespoon meringue powder (the secret to perfect frosting!)
14 - 1-2 tablespoons milk, as needed for consistency

# Instructions:

01 - Position a rack in the center of your oven and preheat to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners – you'll need 24 total. Having everything ready before you start mixing makes the process much smoother.
02 - In a medium bowl, combine the self-rising flour and all-purpose flour. Give them a quick whisk to blend – just once or twice is enough. Over-mixing the dry ingredients can activate the gluten too early and make your cupcakes less tender, so keep it gentle.
03 - In a separate small bowl, whisk together the buttermilk and sour cream until smooth. This combination adds incredible moisture and a subtle tang that makes these cupcakes extra special. Set this mixture aside for now.
04 - In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 30 seconds. Gradually add the sugar, about ¼ cup at a time, and beat until the mixture is light and fluffy – this should take about 3 minutes. Don't rush this step! This process, called creaming, incorporates air into the batter that helps your cupcakes rise beautifully.
05 - Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This ensures each egg is fully incorporated before adding the next. After all eggs are added, pour in the vanilla bean paste and mix until just combined. Those beautiful vanilla bean specks will be visible throughout your batter!
06 - With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk-sour cream mixture (begin and end with the dry ingredients). Mix after each addition until just combined. This alternating method helps prevent overmixing while ensuring all ingredients blend evenly. After the last addition, stop the mixer and use a rubber spatula to gently fold the batter a few times, scraping the bottom and sides of the bowl to make sure everything is well incorporated.
07 - Using a spoon or ice cream scoop, carefully fill each cupcake liner about ¾ full with batter. Don't overfill, or they might spill over during baking. Filling them consistently helps ensure even baking times across all your cupcakes.
08 - Bake the cupcakes in your preheated oven for 20-25 minutes, or until a cake tester (or toothpick) inserted into the center of a cupcake comes out clean. The tops should spring back when lightly touched. Keep in mind that every oven is different, so start checking at the 18-minute mark to avoid overbaking.
09 - Let the cupcakes cool in the pans for 10 minutes. This allows them to set up enough to handle without breaking. Then, transfer them to a wire cooling rack to cool completely before frosting. Patience is key here – frosting warm cupcakes will cause the frosting to melt!
10 - While the cupcakes are cooling, prepare your frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter on medium speed for 3-4 minutes until it's pale and fluffy. This extended creaming period creates an ultra-light base for your frosting. Reduce the speed to low and gradually add the confectioners' sugar, vanilla extract, salt, and meringue powder. Once all ingredients are incorporated, increase the speed to medium and beat for 2-3 minutes until light and fluffy. Add 1 tablespoon of milk and mix to combine. If the frosting seems too stiff, add the second tablespoon of milk and mix until you reach your desired consistency. The perfect frosting should hold its shape when piped but still feel light and creamy.
11 - Fill a piping bag fitted with a 1M star tip (or your favorite decorating tip) with the frosting. Pipe swirls on top of each cooled cupcake, starting from the outside edge and working your way to the center with even pressure. If you don't have piping bags or tips, simply use a knife or offset spatula to spread the frosting on top of each cupcake. For an extra touch of elegance, sprinkle with some colorful sprinkles, a few more vanilla bean specks, or even a small piece of vanilla bean pod as garnish.

# Notes:

01 - These cupcakes are adapted from the famous Magnolia Bakery recipe, known for their perfect texture and flavor balance.
02 - The combination of self-rising and all-purpose flours creates the perfect crumb structure for a bakery-style cupcake.
03 - Room temperature ingredients are crucial for proper mixing - cold eggs or butter can cause the batter to separate or bake unevenly.
04 - Meringue powder in the frosting creates a silky texture that holds its shape beautifully when piped, similar to professional bakery frostings.

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