White Chocolate & Vanilla Bean Cupcakes
Prep time
Cook time
Total time
Beautiful and decadent, these cupcakes are perfect for entertaining! Can you see the specks of vanilla?? Recipe Inspiration and Sources: Cupcakes from Joy of Baking, Frosting and Filling from Lemon Sugar
Serves: 24 cupcakes
  • 1 cup (2 sticks/16 Tbs) unsalted butter at room temperature
  • 1 and ⅓ cup sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Sees from 2 small or 1 large vanilla bean
  • Zest of 1 large lemon (I omitted this)
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 3.5 oz marshmallow cream
  • 3 Tablespoons unsalted butter, at room temperature
  • 2 Tablespoons vanilla
  • 1 oz melted white chocolate
  • 2 Tablespoons heavy cream
  • 2 cups (4 sticks) unsalted butter, softened
  • 5-6 cups powdered sugar (or more, depending on desired consistency)
  • Pinch of salt
  • 12 oz. good quality white chocolate, chopped
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Prepare cupcake tins with liners.
  2. In the bowl of your stand mixer, beat butter and sugar until pale in color and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add vanilla bean and vanilla extract, beat just until combined.
  5. In a separate bowl, whisk together lemon zest (if using), four, baking powder and salt.
  6. Measure out milk and set aside.
  7. Add ⅓ of the flour mixture to the batter, and beat just until combined.
  8. Add half of the milk and beat until combined.
  9. Add half of the remaining flour, beat to combine.
  10. Add the rest of the milk. Beat to combine, and add the rest of the flour. Beat to combine.
  11. During the process, scrape the bowl as needed.
  12. Fill cupcake papers ½ to ⅔ full, and bake 17-20 minutes or until cake tester comes out clean. Don't overbake.
  13. Cool on a wire rack for 2 minutes, then remove from pan and cool completely before frosting. Prepare cupcakes for filling using the cone method
White Chocolate Creme Filling:
  1. Melt chocolate in a double boiler or in microwave, then cool slightly.
  2. Combine all ingredients in a medium bowl, and beat until smooth and fluffy.
  3. Spoon about a teaspoon of filling into each cupcake, then replace the cone.
  4. Prepare frosting.
White Chocolate Buttercream:
  1. Melt white chocolate and set aside to cool.
  2. In the bowl of a stand mixer using the paddle attachment, beat butter until smooth and fluffy.
  3. Add powdered sugar, salt, vanilla and melted chocolate.
  4. Beat until completely combined, then add heavy cream.
  5. Beat until light and fluffy, about 5 minutes.
  6. Frost cupcakes as desired. Garnish with shaved white chocolate.
Recipe by Lemon Sugar at http://lemon-sugar.com/2012/03/white-chocolate-vanilla-bean-cupcakes.html/