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Home » Recipes » Cupcakes

French Vanilla Cupcakes

Published: Mar 8, 2011 Last Updated: Dec 18, 2020 by Marye 401 words. | About 3 minutes to read this article.

If you love vanilla these are packed full of deep, exotic vanilla flavor. They make a great basic recipe to use as a jumping off place for all kinds of twists and turns.
Total time 30 minutes
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These French vanilla cupcakes are full of deep vanilla flavor. They are delicious on their own but make a great base for your own tweaks and changes.

We were going to a potluck at church and supposed to bring food. I don't know why this always stresses me out but it does. I mean, what food? What will everyone want? What will work? What if I make something and it turns out disgusting?

It was especially difficult Saturday because I worked until 3 and then still had no idea what I was making. Time frame? We were leaving the house at 5. Uh oh. Ya know what? Food Network to the rescue. After numerous viewings of Cupcake Wars I realized that I could easily put together 24 cupcakes in 2 hours.

french vanilla cupcakes

If I hurried.

These French Vanilla cupcakes are moist and very, very vanilla. Not boring, kiss-your-sister vanilla but seductive, exotic, fabulous vanilla. Deep, velvety, luscious vanilla.

french vanilla cupcakes recipe

If these are still not what you are looking for you're sure to find one on my 50 Best Cupcakes on the Internet post.

French Vanilla Cupcake Recipe

cupcakes

cupcake
4 from 8 votes

French Vanilla Cupcakes

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If you love vanilla these are packed full of deep, exotic vanilla flavor. They make a great basic recipe to use as a jumping off place for all kinds of twists and turns.
Course cupcake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings:24
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 cup unsalted butter, , room temperature
  • 2 cups of vanilla sugar
  • 2 large eggs, , room temperature
  • 2 egg yolks, , room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of buttermilk, , room temp
  • 2 teaspoons of vanilla extract
  • 1 1- inch piece of vanilla bean

Instructions

  • Preheat oven to 350F.
  • Heat the buttermilk until it just simmers.
  • Remove from heat and add the vanilla pod.
  • Set aside.
  • Beat butter and sugar on high until light and fluffy.
  • Add eggs and egg yolks one at a time, beat thoroughly after each addition.
  • Blend flour, baking powder, salt and baking soda, in a bowl.
  • Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar)
  • Add vanilla to buttermilk
  • Add ⅓ of the flour mixture to the butter mixture and beat on low until mixed.
  • Add ½ the buttermilk.
  • Continue to alternate the flour and buttermilk, ending with the flour.
  • Scoop into cupcake papers about ¾ full. Bake for 18-20 minutes.
  • Cool and frost with desired buttercream

Notes

You can replace 2 tablespoons of the buttermilk with vanilla brandy for a deeper flavor.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Natasha

      April 01, 2015 at 10:43 am

      A client of mine requested a banana cream cupcake this week, so I'm going to be using your vanilla cupcake recipe with a banana custard filling and a banana butter cream frosting!!

      Reply
    2. Demy

      July 31, 2014 at 3:41 pm

      hello. i have made this recipe with 100gr sugar and it turned out better than with the 400gr. The only problem was that they did not rise at all and after i took them out of the oven and the cupcake pan, there was oil on the bottom. Is there a way to fix that?

      Reply
      • Marye Audet

        August 01, 2014 at 5:20 pm

        Sugar is important for texture and rising. If you change it then the rest of the ingredients will be off balance

    3. Erica

      November 20, 2012 at 11:31 am

      My husband has requested a French vanilla cake for his birthday on Wednesday, and I am definitely going to be making these cupcakes instead of an actual cake! I also don't have any time to order/buy vanilla sugar,but I saw above you posted that you can just double the vanilla. Would I double both the vanilla extract and vanilla bean? Thank you for posting this recipe btw! I can't wait to make these!

      Reply
      • marye

        November 21, 2012 at 10:56 am

        Either way is fine. 🙂 You can just double the vanilla or for more flavor double the vanilla bean.

      • Ronna Edwards

        January 25, 2019 at 9:26 am

        And would you use 2 cups of regular sugar in that case that you don’t have vanilla sugar?

      • Marye Audet

        January 28, 2019 at 4:31 pm

        yes. 🙂

    4. Meredith

      August 09, 2012 at 10:21 am

      Is it going to make a big difference to not use vanilla sugar? Or can you find this somewhere in a store? I did read above where it says you can order it online or make your own but I don't have time. Any suggestions?
      Thanks!

      Reply
      • marye

        August 09, 2012 at 10:32 am

        Double the vanilla and you should be good. 🙂 You may lose a little flavor...

    5. Tasha

      May 30, 2012 at 7:04 am

      Question while reading the recipe...it says vanilla sugar? can you get that anywhere

      Reply
      • marye

        May 30, 2012 at 12:19 pm

        you can get it online or you can put a vanilla bean in sugar for a few weeks and make your own. 😉

    6. Tina

      May 23, 2012 at 12:54 pm

      Hi, I was interested in making these and in the ingredients it has 2 tsp of vanilla extract listed, but it doesnt say where you added that?

      Reply
      • marye

        May 23, 2012 at 1:02 pm

        You can add it in with the buttermilk or with the creamed butter. It really doesn't matter with vanilla. 🙂

      • Tina

        May 23, 2012 at 9:22 pm

        Thank you for your response! I made these today and they were a hit! It came out to be 30 cupcakes for me and I frosted them with a Vanilla Buttercream frosting; absolutely delicious and will def make again 🙂

    7. Erin Myers

      March 08, 2011 at 1:49 pm

      You are going to make me some right? Since I didn't get to taste them the first time? oooh yummy.

      Reply
      • marye

        March 08, 2011 at 3:55 pm

        If you would come over here more..... yeah.. I will make some saturday. 🙂

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    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

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