Last week I made an amazing cupcake. I love fresh fruit with vanilla cake. I like when the cupcake is cool, frosting is a little cool, and then you get the cold fruit. I’m not a fruit cake fan, but I like fruit on my cake. Big difference.
My husband loved these cupcakes! His favorite are my Trifle cupcakes. For vanilla, he said this is his fave!! They have a texture almost like shortcake. On to the recipe!
Tahitian Vanilla Bean Cupcakes
Makes 24 cupcakes
1 Cup Unsalted Butter, softened
2 Cups Sugar
2 3/4 Cup All Purpose Flour
3 1/2 Teaspoon Baking Powder
1 1/4 Teaspoon Salt
1 Cup 1% Milk
1 Teaspoon Tahitian Vanilla Extract
1/4 Teaspoon Vanilla Bean Paste
1 pint strawberries; for topping
Preheat oven to 350 degrees.
In a standmixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time.
Combine the flour, baking powder, and salt. Then combine the milk with the vanilla extract, paste.
Alternate flour mixture and milk mixture into the batter.
Bake 15-20 minutes.
White Chocolate Cream Cheese Frosting
8 Ounces White Chocolate Chips
12 Ounces Cream Cheese, Softened
1 Stick Unsalted butter, Softened
2 Tablespoons Heavy Cream
1 Teaspoon Tahitian Vanilla
1 Teaspoon Vanilla Bean Paste
1 1/2 Cups Powdered Sugar
In microwave melt the white chocolate, let cool.
In mixer, beat together cream cheese, heavy cream, and butter.
Mix in vanilla extract, vanilla bean paste, powdered sugar, and cooled chocolate.
Slice and chop some fresh strawberries, frost and decorate your cupcakes!
You can also top with other berries!
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