Indulge in a delightful symphony of flavors with our heavenly Vanilla Bean Hazelnut Cupcakes, where each bite is a journey of culinary bliss. These cupcakes are not just ordinary treats; they are an explosion of taste and texture that will satisfy even the most discerning palate. The delicate aroma of vanilla beans dances in harmony with the nutty crunch of hazelnuts, creating a flavor combination that is both comforting and sophisticated. Our carefully curated recipes offer a delightful variety of ways to enjoy these cupcakes, from a classic vanilla bean buttercream to a luscious chocolate ganache. Whether you prefer a simple yet elegant presentation or a more elaborate decoration, these recipes will guide you through the process step by step, ensuring that your cupcakes are not only delicious but also visually stunning. So, prepare to embark on a culinary adventure where each bite tells a tale of pure indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA BEAN CUPCAKES
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.
Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING
Provided by Bobby Flay
Time 45m
Yield 90 mini cupcakes
Number Of Ingredients 22
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
- Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
- In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
- Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
- Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
- Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.
CHOCOLATE-HAZELNUT CUPCAKES
Gold Medal® Flour Recipe Contest 2010!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
- In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
- Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
- Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 80 mg, Sugar 6 g, TransFat 0 g
VANILLA BEAN CUPCAKES
Credited to Sarah Howard- printed on May 12 edition of Creative Loafing. This cake calls for whole eggs along with an equal ratio of egg whites to keep it light and fluffy, and maintain the pure color. The use of the vanilla bean makes a big difference in the fragrance and overall taste of the cake as well, so go ahead and splurge in the spice aisle. After you're done scraping out the tiny seeds, throw the pod into a mason jar with baker's sugar, keep it in the cupboard and use the vanilla-infused sweetness to add an extra dimnsion to your recipes.
Provided by Sparkmonkey
Categories Dessert
Time 34m
Yield 36 cupcakes, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Line muffin tins with baking cups.
- In a large mixing bowl, beat sugar and eggs/whites together with an electric mixer until slightly thickened, about 2 minutes. Sift together the flour, baking powder and salt into a medium mixing bowl. Add the flour mixture, milk, oil, and vanilla to the eggs. Split the vanilla bean from end to end and scrape the seeds out with a knife. Add to the mix and incorporate the ingredients together slowly, just until the batter is smooth. Fill each muffin cup 2/3 full.
- Bake in preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Nutrition Facts : Calories 180.2, Fat 7, SaturatedFat 1.2, Cholesterol 16.9, Sodium 81, Carbohydrate 27.2, Fiber 0.3, Sugar 16.7, Protein 2.5
Tips:
- Use Fresh Vanilla Beans: Fresh vanilla beans impart a rich, robust flavor that cannot be replicated with vanilla extract. If you don't have fresh vanilla beans, you can use 2 teaspoons of vanilla extract as a substitute.
- Toast the Hazelnuts: Toasting the hazelnuts intensifies their flavor and makes them more aromatic. You can toast hazelnuts in a preheated oven at 350°F (175°C) for 10-12 minutes, stirring occasionally, until they are fragrant and golden brown.
- Use Room Temperature Ingredients: Using room temperature ingredients helps ensure that the batter mixes evenly and smoothly. This will result in a more consistent and delicious cupcake.
- Don't Overmix the Batter: Overmixing the batter can result in tough, dense cupcakes. Mix the batter until just combined, then stop.
- Fill the Cupcake Liners 2/3 Full: Filling the cupcake liners too full can cause the cupcakes to overflow during baking. Fill them only 2/3 full to allow for expansion.
- Bake the Cupcakes Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure that the cupcakes are fully baked. If a toothpick inserted in the center comes out with batter or crumbs attached, the cupcakes need to be baked for a few minutes longer.
Conclusion:
Vanilla bean hazelnut cupcakes are a delicious and decadent treat that are perfect for any occasion. They are moist and fluffy, with a rich vanilla flavor and a crunchy hazelnut topping. If you are looking for a special cupcake recipe that is sure to impress, give these vanilla bean hazelnut cupcakes a try. They are sure to be a hit!
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