Print

Mini Cream Cheese Vanilla Bean Cupcakes with Vanilla Buttercream

I used a vanilla bean to give these bite-sized cream cheese cupcakes an extra kick of flavor and then topped them with a delicious vanilla buttercream.

Course Dessert
Cuisine American
Keyword mini vanilla bean cupcakes
Prep Time 20 minutes
Cook Time 12 minutes

Ingredients

Batter:

  • ounces cream cheese softened
  • 1/2  cup coconut oil or butter
  • whole eggs at room temperature
  • 1 vanilla bean  sliced and scraped to remove caviar
  • 2 3/4  cups all-purpose flour
  • 1 1/4  tsp baking powder
  • 1/4  tsp baking soda
  • 1/4  tsp salt
  • 1 cup organic almond vanilla milk

Buttercream Frosting:

  • cup butter at room temperature
  • cups powdered sugar
  • tsp. vanilla extract
  • tbsp.  Organic Almond Vanilla Milk
  •  sprinkles for garnish, optional

Instructions

  1. Preheat oven to 350 degrees F. Line 60 mini muffin tins with paper liners and set aside.
  2. In a large bowl, whip cream cheese with coconut oil until smooth. Stir in sugar and whip until well incorporated. Add in eggs, 1 at a time and vanilla bean caviar. Scrape sides of bowl and mix again.
  3. In a small bowl, combine all dry ingredients. Alternate stirring the dry ingredients and the Almond Vanilla Milk in with the cream cheese mixture. Scrape sides and mix again briefly. Be sure to not over mix.
  4. Spoon into prepared pans. Reduce oven temperature to 325 degrees F and bake 12-15 minutes, rotating half way through cooking. Watch them carefully! They don't take long to bake. Remove from oven and cool completely.

Frosting:

  1. Mix butter, powdered sugar and vanilla together. Either by hand or with a stand mixer on low, stream in the Organic Almond Vanilla Milk until the butter cream starts to come together and get thick and creamy. Scrape the sides of the bowl and whip again.
  2. Frost the cupcakes with a knife or use a large tipped frosting bag and top with sprinkles.
  3. Store frosted cupcakes in airtight containers until ready to serve.