Vanilla Bean Golden Cupcakes with Chocolate Frosting

These lovely, gluten-free cupcakes are flavored with both vanilla beans and vanilla seeds.

Slideshow: Perfect Cupcakes
  • Total Time:
  • Servings: 12
  • Time(Other): plus cooling

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  • 1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, at room temperature
  • 6 ounces milk chocolate, finely chopped
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon light corn syrup or brown rice syrup
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups confectioners’ sugar

How to make this recipe

  1. Make the cupcakes

    Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk the flour with the baking powder and salt.

  2. Make the cupcakes

    In another medium bowl, using a handheld electric mixer, beat the butter and the granulated sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla bean seeds and vanilla extract. With the mixer at low speed, beat in half the flour mixture, then all of the milk, followed by the remaining flour mixture, until well combined.

  3. Make the cupcakes

    Divide the batter among the muffin cups, filling each about two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, about 20 minutes. Let cool completely on a wire rack.

  4. Meanwhile, make the frosting

    In a large heatproof bowl set over a saucepan of simmering water, whisk the chocolate with the butter and corn syrup until smooth; remove from the heat and let cool to almost room temperature, about 5 minutes. Whisk in the sour cream, salt and vanilla. Using a handheld electric mixer, gradually beat in the confectioners’ sugar until smooth.

  5. Meanwhile, make the frosting

    Spread the cupcakes with the frosting and serve.

Make Ahead

The frosted cupcakes can be stored in an airtight container for up to 2 days.

Contributed By Photo © Sarah Bolla Published September 2013

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Lexi24

Review Body: I made these for the office for my co-worker who has to eat gluten free. They were a hit even among the gluten eaters! I was worried about using sour cream in the icing because I don't like the taste of sour cream. However, I couldn't taste the sour cream; only one person could and she loved it and asked for extra icing. The flour recipe is very good. 

Review Rating: 5

Date Published: 2016-11-05