vanilla cupcake

Hi,  and welcome to another episode of Manuela’s Diner

In this episode i will show you how I make these delicious Vanilla cupcakes that taste just heavenly.


I love these cupcakes with a fluffy vanilla bean frosting, but feel free to top them with any frosting you like.

Watch the video below how to make these delicious cupcakes.

sweet cupcake

Manuela’s favorite vanilla cupcakes  (Makes 12-14)

For the cupcakes:


  • 1 cup (235 g) unsalted butter (room temperature)
  • 1 ¼ cup (250 g) regular sugar
  • 2 cups (235 g) almond flour
  • ½ cup (75 g) rice flour
  • 1 Tbsp corn starch
  • 5 large eggs
  • ¼ cup (60 ml) heavy cream
  • 1 tsp vanilla paste or extract


To decorate


  • Frozen & Fresh blackberries (optional)


Cupcakes. Preheat the oven to 320°F (160°C) and line one or two cupcake trays with 12-14 cupcake cases. Set aside.

Place the butter in a mixing bowl and mix until very creamy, the consistency should be like mayonnaise. This will take 5-10 minutes, depending on the temperature of the butter. This stage is very important if you want moist cupcakes. Add the sugar and mix for 5 minutes, scraping the sides of the bowl with a rubber spatula.

Meanwhile, sift the almond flour, rice flour, and corn starch into a bowl. Set aside. Add 2 eggs to the butter mixture and mix for 30 seconds. Do not over mix. Scrape the inside of the bowl with a rubber spatula and add the remaining 3 eggs. Mix for another 30 seconds. Add the flour mixture in two additions, folding it in with a rubber spatula after each addition.

Take about one cup of the bather in a separate bowl and pour in the cream and vanilla paste and stir until everything is well blended, than fold it carefully into the cupcake mixture, just blend until combine.

Fill the cupcake cases almost to the top of the liner; I use an ice cream scoop for this. Bake the cupcakes on the middle rack for 25-30 minutes. The time depends on your oven and the size of the cases, but check with a cake tester. If it comes out clean, the cakes are ready.

Take them out of the cupcake tray right away and let it cool completely on a cooling rack.


Make the vanilla bean frosting you can find her.

Transfer the frosting to a piping bag fitted with a tip of your choice or use an Ateco 849 like I use for this cupcake and pipe 2-3 swirls on top of each cooled cupcake. Decorate with a fresh or frozen blackberry on top, if you like.

vanilla cupcake

Check back next week for another episode of Manuela Diner were I will show you how to make these delicious Macarons, with salted caramel.





  1. Hello Manuela,
    Thanks for all what you do, I love your work:)
    Just I have a question about this frosting, Is this frosting will become solid later , or remain soft ?
    Thank you:)

  2. Hi, I have a question
    How about if I want make them chocolate gluten free cupcakes?
    Can I just add Cocoa?

    Thank you

  3. Rhonda Royer Reply

    I made these tonight for a customer request. They are very very good, although a bit greasy so use good liners! They do have a flat top perfect for adding your icing & a slight almond goodness that will impress!! Be sure to cook them long enough to cook the middle! Thanks for the great step by step video! Cheers!

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