Blog, Desserts, Smoothies, Snacks

Vanilla Bean Cupcakes w/Maple Buttercream Frosting

These are my attempt at a healthier cupcake, not so much the frosting though. One step at a time, right!?
I used a whole wheat pastry flour so the texture is a denser cupcake but they are still moist and have wonderful vanilla bean flavor. Vanilla bean paste is my new favorite thing! I just love it and can’t wait to use it more often! I used this as well as a little of regular vanilla extract to ensure I got the vanilla taste I was looking for. The paste gives you those beautiful black flecks you want without having to buy vanilla beans. I made these for my daughter so I used these cute little flower silicone muffin cups. She was thrilled so it was a win-win.

Vanilla Bean Cupcake Ingredients:

  • 1 Stick Butter, softened
  • 1 Cup Coconut Palm Sugar
  • 1 Cup Almond or Coconut Milk
  • 2 Eggs, room temperature
  • 2 Tsp Vanilla Bean Paste
  • 1 Tsp Pure Vanilla Extract
  • 2 Cups Whole Wheat Pastry Flour
  • 1 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt

Preheat oven to 350 degrees. 
In one bowl combine dry ingredients of flour, baking powder and salt.
In a separate bowl, with a mixer beat butter with sugar on medium speed until smooth. Add in almond milk until combined. Mix in eggs one at a time then add in vanilla bean paste and vanilla extract. Slowly add in dry ingredients, a third at a time, just until combined.

I use an ice cream scoop to fill the muffin cups or tin, filling each one about 3/4 full.  This makes 12 cupcakes.
Bake for 22-25 minutes or until toothpick comes out clean.
Cool on a wire rack.

Maple Buttercream Frosting Ingredients:

  • 1 Stick Butter, softened
  • 2 Cups Powdered Sugar
  • 4-5 Tbsp Pure Maple Syrup or Maple Sugar*

*If using Maple Sugar, add 2 Tbsp Milk to mixture.

Using a mixture, whip the butter until smooth. Add in the maple syrup or maple sugar (and milk if using sugar). Slowly add in powdered sugar and beat until you have the consistency you want.
Once the cupcakes are cooled, top with frosting.
I sprinkled each with a pinch of maple sugar just to make them a little prettier.

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