How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream?

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 whole Eggs, 1 teaspoon Pure Vanilla Bean Paste, 1-1/4 cup Buttermilk, and more.

Is Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream suitable as baking & desserts?

Yes, Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream Recipe

Name: Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 whole Eggs; 1 teaspoon Pure Vanilla Bean Paste; 1-1/4 cup Buttermilk; 3 cups Cake Flour; 2 cups Sugar; 3-1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Unsalted Butter, At Room Temperature; FOR THE BUTTERCREAM:; 1-1/2 cup Unsalted Butter, At Room Temperature; 3 cups Confectioners Sugar; 1/8 teaspoons Salt; 2 teaspoons Pure Vanilla Extract; 1 cup Nutella

Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream

Eats Now Editorial Team · 2285 kcal · Baking & Desserts

1
To make the vanilla bean buttermilk cupcakes, preheat the oven to 350u00b0F. Line 2-3 cupcake pans with baking cups. This recipe makes a little bit more than 24 cupcakes, so you might need to have a third cupcake pan ready.
2
In a small bowl, whisk together the eggs, vanilla bean paste, and buttermilk. Set aside until needed.
3
In the bowl of a stand mixer, mix together the cake flour, sugar, baking powder, and salt. Add the butter and beat until light and fluffy, about 3-4 minutes. Add the egg mixture in 3 additions, beating well in between in each addition and scraping the sides of the bowl as needed.
4
Divide the batter among the prepared baking cups, ONLY FILLING UP THE CUPS HALFWAY. This is important! The first time I baked these I filled them 2/3 of the way (like usual) and they over-rose and baked over the edges.
5
Place the cupcakes in the middle rack of the oven and bake until a toothpick inserted into a few cupcakes comes out clean, about 25 minutes. Allow the cupcakes to cool in the pan for about 5 minutes. Remove the cupcakes and place on a cooling rack to cool completely.
6
While the cupcakes are cooling, make the nutella buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioner's sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes; you may need to stop the mixer and scrape down the sides of the bowl a couple times.
7
When the buttercream is fluffy, add the Nutella. Whisk for another 5-8 minutes until the nutella is fully incorporated and the buttercream is light and fluffy again.
8
Frost the cupcakes as desired. I placed the frosting in a piping bag fitted with a large closed star tip, and piped small circles on the top surface of each cupcake (starting from the middle of the cupcake working outwards). I also sprinkled some white chocolate sprinkles on top of each cupcake.
9
Recipe sources: cupcake recipe from Sky High and buttercream recipe adapted from Annie Eats, which was originally from Cooks Illustrated.

Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream

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