My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1000% better!
What a week it has been! Yesterday was a bittersweet day for me – my last day at my office job. My job in the corporate financial world has been a part of my life for 4 years. Without the experience learned in my career, I would not be where I am today with my website. I am so thankful for my time there!
A new chapter is about to unfold and you may be seeing a lot more of me. I am a full time website publisher, cookbook author, photographer, and sprinkle lover.
Today I’m bringing you something simple. No frills, nothing fancy, just pure tasting goodness. Don’t get me wrong, I love an overloaded cookie more than anything. But sometimes you just need to keep things simple.
After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe. How do I not have one of those on my website? Challenge accepted!
I took the funfetti cupcake recipe, tossed the egg yolk, added in an extra egg white, used vanilla yogurt, and loaded the batter with fresh vanilla bean. I topped the pretty white cupcakes with extreme vanilla frosting, which is also loaded with fresh vanilla bean. Look at all the pretty vanilla bean specks!
I bought a jar of vanilla beans at Whole Foods for only $6. The are sold in the spice aisle of most major grocery stores. 3 large vanilla beans came in the bottle and today’s recipe will only use one. Their fragrance is unparalleled by anything (pure or imitation) vanilla extract will give you.
Wait until you smell these cupcakes baking in your kitchen…
Today’s cupcakes come from a very simple batter that can be mixed by hand. Yes, there is no mixer required for the cupcakes! There are 4 ways I included vanilla flavor today: vanilla beans, vanilla extract, vanilla yogurt, and vanilla almond milk. Don’t worry, the only two very important ones are the vanilla extract and vanilla beans. Feel free to use regular yogurt and milk if you need to.
They’re sweetened with granulated sugar, left moist and soft from butter and yogurt, and their color remains impeccably white from using 2 egg whites. The presence of an egg yolk made these cupcakes a bit too yellow, so I subbed an egg white the second time I made these today. The yogurt I used is fat free vanilla flavored greek yogurt. Even though there is only 1/4 cup of yogurt in the batter, I still feel good knowing I’m getting a teeny tiny protein punch from its addition. That makes these “healthy”… right? Of course.
Like I mentioned above, I added vanilla extract to the batter as well as pure vanilla bean. I simply scraped the seeds from 1/2 of a vanilla bean into the batter. In order to scrape the seeds of a vanilla bean, simply cut it down the middle length wise and use a knife to scrape out all of the black seeds, aka the intense vanilla flavor specks.
After the cupcakes cool, make your frosting. The frosting I used is my very favorite fluffy vanilla frosting. I recently swirled this frosting on top of homemade lemon cupcakes. If you are a fan of lemon, you don’t want to miss those! I made the fluffy vanilla frosting again today and added fresh vanilla bean as I mixed the frosting ingredients together. Yes, I am now in love with vanilla bean seeds.
Pure, unadulterated very vanilla flavor. Nothing more, nothing less. If you are a vanilla fan, you are going to love these. If you are a chocolate fan, you are still going to love these. If you have any sort of tastebuds whatsoever, you are going to love these.
My basic vanilla cupcake recipe. Ditch that boxed mix! These taste better any way.
Do you want to make a vanilla cake out of this? You can! Simply bake in a 9-inch cake pan (I recommend a springform pan because this will be a taller cake) and bake for 30-34 minutes.
Do you want to make a double layer vanilla cake out of this? You can! Double this cupcake recipe and bake it in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes (because there is a little *too much* batter). The bake time is around 25 minutes, give or take. Use a toothpick to determine doneness.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Do you like cupcakes? Try my funfetti version!
Q: What are you up to all weekend? We are (still) unpacking and getting settled in the new apartment! Getting used to my new camera and new lighting and a new oven? It’s been a challenge! Nothing a cupcake can’t remedy.