Nothing says “welcome home” quite like the comforting aroma of freshly baked cupcakes. These Vanilla Bean Cupcakes are rich, flavorful, and infused with both vanilla bean and vanilla bean paste, creating a burst of pure vanilla in every bite.
Unlike my other vanilla bean cupcake recipe, which is made with only egg whites, this version uses whole eggs, giving them a richer, more indulgent texture. I also infuse the cream with vanilla, enhancing the depth of flavor, and add a touch of fine sea salt, which balances the sweetness beautifully.
These cupcakes are incredibly soft and moist, perfect to enjoy on their own or topped with your favorite frosting. Whether you prefer buttercream, ganache, or a light and fluffy marshmallow topping, they’re the perfect canvas for any flavor combination you love.
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