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Vanilla Bean Cupcakes
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in decadent vanilla cupcakes bursting with double the flavor from real vanilla beans and extract. Perfect for parties or gatherings.
Ingredients:
  • For the cupcakes:
  • 1/2 cup whole milk
  • 1/2 whole vanilla bean (or 1 whole bean if you can spare it)
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/4 teaspoons baking powder
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg whites
  • For the frosting:
  • 1 1/4 cups powdered sugar
  • 1/2 vanilla bean (or 1 teaspoon of vanilla extract)
Instructions:
  • Preheat the oven to 350°F and prepare a 12-cup muffin or cupcake tin by lining it with cupcake liners.
  • Infuse the vanilla bean pod and seeds in hot milk: Split and scrape a vanilla bean. Combine the seeds, empty pod, and milk in a small saucepan. Heat over medium until steam rises, then remove from heat. Cool with the vanilla beans before discarding the pod.
  • Combine the flour, baking powder, and salt in a bowl and whisk to blend the dry ingredients together.
  • Combine the vanilla-infused milk, vanilla extract, and sour cream in a bowl and whisk until well blended.
  • Prepare cupcake batter by beating butter in a stand mixer with a beater attachment for 3 minutes on medium speed. Next, add sugar and beat until light and fluffy for about 3 minutes. Incorporate the egg and beat for 30 seconds. Then add egg whites one at a time, beating each one for 30 seconds. Remember to scrape down the sides of the mixing bowl.
  • Complete the cupcake batter by gradually mixing in the flour mixture, followed by the milk mixture, and finishing with the remaining flour mixture. Mix until just combined, making sure not to overmix.
  • Portion the batter evenly among the cupcake liners in the muffin tin. Bake at 350°F for 18-20 minutes until lightly golden. Rotate the pan halfway through baking for even browning. Watch closely to avoid over-baking.
  • Let the cupcakes cool in the pan briefly, then elegantly transfer them to a wire rack to cool completely.
  • Prepare the frosting by creaming the butter and gradually adding the powdered sugar. Mix in the vanilla bean seeds (or vanilla extract).
  • To frost the cupcakes, generously frost each cupcake individually before serving. For best taste, enjoy the cupcakes the same day they are made. If storing, keep them in an airtight container at room temperature for a few days.

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