Ultimate Vanilla Cupcake Challenge and The Best Frosting I've Ever Had

The Ultimate Vanilla Cupcake 

When The Cupcake Project announced last July that 50 cupcake recipe explorers were to be chosen to help find the Ultimate Vanilla Cupcake Recipe, I jumped at the chance to be an explorer and sent my nomination in. Sadly, I was not selected. I can only assume that it was partly because being at high altitude, I would have to modify the recipe from the original. This is probably not desired when testing out specific recipes to choose which is best.


I waited diligently for a selection to be made so I could test out the winning recipe. I wasn't until September that it was revealed. I admit that I found the recipe to be a bit 'out of the box' so to speak with techniques different that what I was used to. I never seemed to have the correct ingredients and it wasn't until I got serious about sharing my cupcake recipes that I finally took the challenge. Boy, I'm glad I did though. What a moist and vanilla-y cupcake!

Modifications were made of course, but I feel I captured the essence of the Ultimate Vanilla Cupcake.

When I saw the first step was to crush a vanilla bean into 1 cup of sugar, I immediately remembered my christmas present from one of my very good friends from last year-- vanilla sugar! It came in this very cute test tube with the scraped bean inside. I opened it up and it smelled wonderful. The ultimate vanilla cupcake must have the most vanilla possible. So my first modification was to substitute 1/2 cup of the sugar with vanilla sugar. I would have used all vanilla sugar, but I only had 1/2 a cup.

I don't usually have vanilla beans on hand and this instance was no exception; however, I do always have a bottle of vanilla bean paste which has a good flavor and is very convenient. This was my second substitution and it was added to the liquid mixture instead of the sugar. Furthermore, I was still out of milk. So whipping cream replaced the milk.

The temperature was started at 375 degrees, but after 5 minutes of cooking, it was clear that the cake was falling. The temperature was increased to 400 degrees to get them to raise in the centers and the cooking time reduced to about 12 minutes.






Vanilla Bean Cupcake
adapted from The Cupcake Project Ultimate Vanilla Cupcake
preheat oven to 400 degrees


1/2 cup vanilla sugar
1/2 cup caster sugar
2 cups (10 ounces) cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup of unsalted butter, softened

1/3 cup of vegetable oil

2 large eggs, room temperature

2 tsp vanilla bean paste

1 tbsp of pure vanilla extract

1/3 cup of sour cream, full fat

2/3 cup whipping cream or milk

1. In a small bowl, combine sugars. Set aside.
2. In a large mixing bowl, mix together cake flour, baking powder, baking soda, and salt.
3. Add the vanilla bean sugar and mix until well combined.
4. Add butter and mix on medium-low speed for three minutes. You will end up with a very fine crumb texture.
5. In a small mixing bowl, whisk together eggs, sour cream, oil, cream, and vanillas until smooth.
6. Slowly add the egg mixture to the flour mixture and mix with a wooden spoon until just combined. Do not over mix.
7. Fill cupcake liners just over 1/2 full. Makes about 18 cupcakes.
8. Bake for 12 minutes. Because of the high temperature, they will appear golden brown with specks of vanilla bean.
9. Set aside to cool.

The Vanilla Bean Cupcake was well received by my taste testers, my coworkers. Many enjoyed the dense vanilla-y cupcakes. One noted that it tasted like 'yellow cake' but with more vanilla taste. Another commented that it was the perfect consistency and balance of vanilla.

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The Best Vanilla Frosting I've Ever Had

When deciding what frosting to use for the Ultimate Vanilla Cupcake I was tempted to use the one suggested in by The Cupcake Project, the Vanilla Bean Buttercream. Yet, being the 'ultimate cupcake', I felt I had to pair it with the 'ultimate vanilla frosting'. It wasn't hard to find The Best Vanilla Frosting I've Ever Had as many claim the title of the frosting is true to their feelings.

The frosting is completely different from any frosting I've ever made as it is made with flour. Flour???!! I know, right? Don't worry, it doesn't disappoint! Soon you will be agreeing that's its the best you've tasted. 

Vanilla Bean Frosting

adapted from Best Vanilla Frosting I've Ever Had

5 tbsp flour

1 cup whipping cream

1 tsp vanilla bean paste

1 tsp vanilla

1 cup butter (2 sticks)

1 cup caster sugar (not powdered sugar)

salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil.
2. Remove from heat and let it cool to room temperature. Stir in vanillas. This mixture must be completely cooled in order for the frosting to work.
3. Cream the butter and sugar together until light and fluffy. Then add the cooled cream mixture and beat until it all combines and resembles whipped cream. 
4. Add salt if desired.

The Vanilla Bean Frosting was very well received by my taste testers, my coworkers. More than one mentioned that it was their favorite, the best they've had, phenomenal all without knowing its name. After I told them what the frosting was called, they agreed. This will recipe will be a go-to recipe for sure.