Halloween is just around the corner! These cupcakes are easy and can be done in any flavor you'd like! We are going to keep it simple and do vanilla cupcakes. What makes this recipe truly delicious is the vanilla bean buttercream made with our Grade-A Madagascar Vanilla beans


For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 tsp VanillaPura vanilla extract
  • 1/2 cup buttermilk, or plain kefir, room temperature

For the Vanilla Bean Buttercream

  • ½ cup salted butter, softened
  • ½ cup vegetable shortening OR butter (we advise to use shortening if you live somewhere warm!)
  • 2 vanilla beans (seeded) OR 1 tablespoon of homemade vanilla bean paste (linked here)
  • 2 teaspoons VanillaPura vanilla extract
  • 4 cups powdered sugar
  • 3-5 tablespoon heavy cream (or milk if you don't have cream)


For the Cupcakes:

  1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  2. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.

  3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.

  4. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

  5. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.

  6. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

For the Buttercream: 

  1. Using a stand mixer, cream together the butter, shortening, vanilla bean paste (or the scrapings from 2 beans), and the vanilla extract with the paddle attachment, scraping down the sides as necessary.
  2. Add in the powdered sugar, one cup at a time until it's all incorporated and moist. The mixture will be stiff.
  3. When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistency is good for you!
  4. I like the frosting to be stiff enough to pipe, but not so stiff that it makes my hand hurt! I know that's an incredibly scientific texture, right?
  5. Add more milk and/or vanilla bean paste until it's perfect for you!!


Top the frosted cupcakes with your favorite Halloween candy or decorations!



Thank you Rose Bakes and Natasha's Kitchen for sharing!