Vanilla Bean Cupcakes w/ White Chocolate & Rosewater Buttercream

I know the title is a mouthful, but it's my best gourmet cupcake so far and I just had to make her sound fancy.
I imagine this being the perfect little treat for a bridal or baby shower.
Or a tea party!

The Ultimate Vanilla Cupcake (via The Cupcake Project)
  • 1 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk
  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and seeds from the vanilla bean. (I used 1Tbsp vanilla bean paste! Worked like a charm)
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
White Chocolate & Rosewater Buttercream

4oz white chocolate
2/3 cup whipping cream
1/2 tsp rose water
1/2 cup unsalted butter, room temperature
1/2 cup powdered sugar
pink food dye

1. Place chocolate in a heat proof bowl.
2. Pour whipping cream and rosewater into a small sauce pan. Simmer on medium on stovetop.
3. Once cream has started to froth and foam up a little, remove cream from heat and pour into bowl over chocolate. Let sit in refrigerator until chilled.
4. In a medium mixing bowl, cream butter and slowly incorporate powdered sugar. (You will want to add your pink food dye at this point if using.)
5. Pour chocolate/cream mixture into butter mixture and mix until fluffy. I suggest using the buttercream frosting the same day you make it. If not, refrigerate and bring to room temperature before using.

I made 24 mini cupcakes (using little condiment cups I acquired from local fast food restaurants) and 12 regular sized cupcakes! 
How many I ate while typing up this post will be for me to know and you to find out :P


  1. Teeny tiny so I don't feel guilty! Love this recipe...might be easy enough to make for Christmas gifts!

    Also- I’m hosting a décor-to-dress giveaway where 3 winners will WIN a fabulous frock of their choice just in time for the holidays! Hope you’ll stop by to enter the contest!

    Peace. Love. LOL!

    Haute Khuuture Blog

  2. OMG so pretty little cupcakes


  3. Ahh, so seriously cute! Love the cupcakes in the tiny cups!


  4. Wow....these look so great!!!! bite-size is perfect for a holiday portion!

  5. This looks amazing. I'm going to have to try it sometime.

  6. I'm drooling. Looks so yummy