Vanilla Bean Cupcakes with Vanilla Bean Buttercream

Cupcakes are one of my favorite desserts to make – they’re so much fun! It’s especially great to lick the frosting from the spatula. These cupcakes are simple but so sweet and yummy. If you’ve never used vanilla beans, you’re in for a treat. If you don’t have fresh beans, feel free to use vanilla extract instead.

Ingredients for Vanilla Bean Cupcakes:

1 ½ c. soft white wheat flour (about 1 ¼ c. wheat berries)

½ c. sugar

1 ½ tsp. baking powder

¼ tsp. salt

½ c. coconut oil

2 eggs

4 TBS. milk

1 vanilla bean

Ingredients for Vanilla Bean Buttercream:

2 c. powdered sugar

½ c. butter

2 TBS. milk

1 vanilla bean

Mill the soft white wheat berries using the pastry setting of a grain mill.

In a large bowl, combine the flour, sugar, baking powder, and salt.

Add in the coconut oil, eggs, milk, and the paste from inside a vanilla bean. Stir gently to remove all lumps.

Divide the cupcake batter between 12 cupcake liners. Bake at 350° F for 15 to 20 minutes, until a knife comes out clean. Set the cupcakes aside to cool completely.

 Now it’s time to make the vanilla bean buttercream.

Put the powdered sugar, butter, milk, and paste from a vanilla bean into a food processor. You can also do this with a hand mixer or even by hand!

Whip it until it all comes together into a smooth, creamy buttercream.

Frost the cooled cupcakes with the buttercream.

Keep covered at room temperature, or put them in the fridge if it’s going to be a hot day.

My husband loved these, which is always a win for me!

Printable: Vanilla Bean Cupcakes with Vanilla Bean Buttercream

About An Organic Wife

Cristina is a blogger at An Organic Wife. She enjoys cooking real, whole foods from scratch, canning, gardening, and spending time with her husband, dog, and bunny.

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