Perfect Vanilla Bean Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gourmet vanilla bean cupcakes made from scratch with butter, eggs, buttermilk, and sour cream for tender crumb. Frost with vanilla buttercream and serve as a sophisticated dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (at room temperature)
- 1 cup buttermilk
- 2 tablespoon sour cream
- 1 tablespoon vanilla bean paste
- 4 cups 1 lb. confectioners (powdered) sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon meringue powder
- 1 tablespoon milk (or add 2 if it's still too thick)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 129mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 49mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.