Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla Bean Buttercream 3.2 (130) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen cupcakes Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry. Ingredients 2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces 3 ½ cups confectioners' sugar, sifted Pinch of salt 1 vanilla bean, scraped 1 teaspoon pure vanilla extract ¼ cup milk Directions 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. 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. Rate it Print