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Very Vanilla Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

My favorite homemade vanilla cupcake recipe. Ditch that boxed mix– these taste way better!


Ingredients

Vanilla Cupcakes

  • 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large egg whites
  • 1/4 cup (60g) vanilla Greek yogurt*
  • 3/4 cup (180ml) vanilla almond milk*
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 split vanilla bean*

Vanilla Bean Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 45 cups (480-600g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • seeds scraped from 1/2 split vanilla bean*
  • salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.
  6. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Notes

  1. Yogurt: You can also use plain Greek yogurt, regular yogurt, or sour cream.
  2. Milk: You can also use regular milk, soy milk, or plain almond milk.
  3. Vanilla Beans: If you can’t get your hands on vanilla beans, add an extra 1/2 teaspoon of pure vanilla extract instead.
  4. Frosting: Strongly urged to use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it!
  5. Mini Cupcakes: For about 24 mini cupcakes, bake for 8-9 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
  6. Vanilla Cake: 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. Or try my white layer cake for a double layer cake.
  7. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: homemade vanilla cupcakes, vanilla cupcakes