There’s something magical about a soft, fluffy vanilla bean cupcake with a gooey almond macaron at the base. That’s exactly why I call them Vanilla Bean Maca Cakes!
The contrast in textures is what makes these so special. The moist vanilla bean cupcake, with those beautiful flecks of real vanilla, pairs perfectly with the rich, nutty, and slightly gooey macaron at the bottom. It’s a combination that just works.
These are delicious on their own and get even better the next day if stored in a ziplock bag. But if you want to take them up a notch, top them with whipped lemon ganache, caramel cappuccino ganache, or my favorite—coconut ganache.
They’re perfect for Easter or any time you want a unique and delicious treat. And if you ever have macarons that didn’t turn out quite right, don’t toss them! Keep them in the freezer and use them for these cupcakes. They’ll still taste amazing!
Trust me, once you taste them, you’ll understand why this has become one of my favorite recipes.
Before You Start
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