Soft Vanilla Bean Tea Cupcakes

Name: Soft Vanilla Bean Tea Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ¼ cup milk; 1 tablespoon baking powder; 1 teaspoon vanilla bean paste; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Inspiration

I absolutely love baking these Soft Vanilla Bean Tea Cupcakes! Each time I whip up a batch, the delightful aroma of vanilla fills my kitchen, creating an inviting space. The delicate texture and slightly sweet flavor make them perfect for tea time or as a light dessert. The addition of real vanilla beans truly elevates these cupcakes, offering a unique taste that store-bought versions just can't match. Whether you’re celebrating a special occasion or enjoying a quiet afternoon at home, these cupcakes are sure to impress both you and your guests.

Created by

Victoria Hall

Last updated on 2026-02-16T09:53:37.071Z

When I first tried making these Soft Vanilla Bean Tea Cupcakes, I was amazed by how easy they were, yet they tasted so luxurious. The key is using fresh vanilla beans, which provide an incredible depth of flavor that's hard to achieve with extract alone. I love to experiment with various toppings, from whipped cream to berry compote, which always elevate the presentation and taste.

One of my favorite tips for achieving the perfect texture is to avoid overmixing the batter. Gentle folding yields a light and airy cupcake, which pairs perfectly with a cup of tea. Each bite is a reminder of the sweetness of simple pleasures!

Why You'll Love These Cupcakes
Decadent vanilla flavor enhanced by real vanilla beans
Light and fluffy texture that melts in your mouth
Versatile enough for any occasion or simple tea time

Understanding the Ingredients

The secret to the enchanting flavor of these Soft Vanilla Bean Tea Cupcakes lies in the use of real vanilla bean paste. Unlike vanilla extract, which can be less robust, vanilla bean paste delivers a concentrated burst of pure vanilla flavor and the delightful specks of vanilla seeds, adding both visual appeal and richness to your cupcakes. If you can't find vanilla bean paste, you can substitute it with an equal amount of good-quality vanilla extract, but the flavor won't be quite as intense.

When it comes to the dry ingredients, all-purpose flour is your best choice for achieving the tender crumb characteristic of these cupcakes. For a lighter texture, consider sifting the flour before measuring, as this aerates the flour and helps prevent dense cupcakes. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, ensuring that it has xantham gum included for structure.

Essential Baking Techniques

Creaming the butter and sugar until light and fluffy is one of the most critical steps in this recipe. This process incorporates air into the batter, resulting in a lighter cupcake. Be patient; this can take around 3-5 minutes with an electric mixer. It's essential to scrape down the sides of the bowl occasionally to ensure even mixing. If the butter isn’t softened enough, you may not achieve the desired fluffiness.

When mixing the dry and wet ingredients, it's important to fold gently rather than vigorously stir. Overmixing can develop the gluten in the flour, leading to tough cupcakes instead of the soft, melt-in-your-mouth texture we’re aiming for. Stop mixing as soon as you see the wet and dry ingredients incorporated, even if a few flour spots remain. This technique helps maintain the delicate structure of your cupcakes.

Ingredients

Gather the following ingredients to create these delightful cupcakes:

Ingredients for Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
¼ cup milk
1 tablespoon baking powder
1 teaspoon vanilla bean paste
½ teaspoon salt

Ingredients for Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your delicious cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

Prepare the Batter

In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the milk and vanilla bean paste.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, folding gently until just combined.

Bake

Divide the batter evenly among the cupcake liners and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cupcakes to cool completely before frosting. Prepare the frosting by beating the softened butter, powdered sugar, milk, and vanilla extract until smooth.

Enjoy your cupcakes with a nice cup of tea!

Pro Tips

To ensure the lightest cupcakes, be careful not to overmix the batter once you combine the wet and dry ingredients.

Storage and Make-Ahead Tips

These cupcakes can be made in advance, making them ideal for parties or treat bags. Once baked and cooled, store them in an airtight container at room temperature for up to three days. If you'd like them to last longer, freezing is a great option. Wrap the cooled cupcakes individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to three months. Just thaw them at room temperature before frosting.

The frosting can also be prepared ahead of time and stored in the refrigerator for up to a week. Make sure to keep it in a tightly sealed container. When ready to use, let it come to room temperature and give it a quick whisk to restore its creamy texture. This allows you to bake and decorate at your convenience without the pressure of same-day preparation.

Serving Suggestions

These vanilla bean cupcakes pair wonderfully with a variety of teas, particularly light and floral options such as Earl Grey or chamomile. For an elegant tea service, consider placing a cupcake on a small plate alongside a cup of tea, topped with a dusting of powdered sugar or a drizzle of caramel sauce for added flair. You might also try a dollop of whipped cream for a richer experience.

To elevate your cupcakes further, consider adding a fresh fruit filling, such as raspberry or lemon curd, in the center. Simply cut a small hole in the top of a cooled cupcake, fill it with the desired filling, and frost as usual. This unexpected burst of flavor will surprise your guests and create a memorable dessert experience.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla extract, but the flavor won't be as intense as using vanilla bean paste.

→ How do I store these cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 2 months. Thaw them before frosting and serving.

→ What is the best way to frost these cupcakes?

Use a piping bag for a decorative touch or simply spread the frosting using a spatula for a more rustic look.