Vanilla Bean Buttercream

Use this recipe from Vanilla Bake Shop to make its wonderful Meyer Lemon Raspberry Cupcake.

  • Yield: Makes enough for 2 dozen cupcakes

Source: The Martha Stewart Show, April Spring 2008


  • 2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
  • 3 1/2 cups confectioners' sugar, sifted
  • Pinch of salt
  • 1 vanilla bean, scraped
  • 1 teaspoon pure vanilla extract
  • 1/4 cup milk


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.

  2. Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.


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