Vanilla Bean Buttercream

2 dozen cupcakes

Use this recipe from Vanilla Bake Shop to make its wonderful Lemon Cupcakes with Raspberry.


  • 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


  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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