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Vanilla Bean Cupcakes

Vanilla Bean Cupcakes

By Antonio Romani
0’ Prep time
45’ Cook time
45’ Total time
356 Calories
20 Serving

Summary

The recipe Vanilla Bean Cupcakes could satisfy your American craving in roughly 45 minutes. For 74 cents per serving, you get a dessert that serves 20. One serving contains 357 calories, 4g of protein, and 19g of fat. If you have vanilla bean, butter, egg whites, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so tremendous. Users who liked this recipe also liked Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting, Vanilla Bean Cupcakes and Vanilla Bean Cream Cheese Frosting, and Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting.
Antonio Romani 0 Followers

Step by Step

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Step 1

For Cake: Preheat oven to 350 degrees F. Line two cupcake pans with liners.In a large bowl, sift together flour, baking powder and salt. Set aside.In a medium bowl, whisk together milk and egg whites. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean seeds at medium-high until lightened in color and fluffy, about 3-4 minutes.
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Step 2

Add vanilla and mix until combined. Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the wet ingredients in two batches and mixing just until incorporated.Scrape down the bowl, then increase mixer speed to medium and beat for 2 minutes to ensure proper aeration.Fill the cupcake liners about 2/3 full.
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Step 3

Bake for 16-18 minutes, or until a toothpick inserted in center comes out clean.
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Step 4

Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.Frost with vanilla bean buttercream (recipe below) and decorate as desired.For Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla beans on medium-high until fluffy, about 4-5 minutes.Reduce mixer speed to low and gradually add the powdered sugar.
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Step 5

Add in vanilla and 3 tablespoons of heavy cream or milk, blending until moistened. Increase mixer speed to medium-high and beat frosting for 2-3 minutes until smooth and fluffy.If the frosting is too thick, add additional heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is to thin, add powdered sugar 1/4 cup at a time until it thickens.Frost cupcakes as desired.

Ingredient

  • table salt
    table salt
    20
  • cake flour
    cake flour
    281.25 grams
  • vanilla bean
    vanilla bean
    1
  • sugar
    sugar
    1 teaspoon
  • baking powder
    baking powder
    1.5 teaspoons
  • whole milk
    whole milk
    488 milliliters
  • cream
    cream
    238 milliliters
  • vanilla extract
    vanilla extract
    1 teaspoon 2 teaspoons
  • unsalted butter
    unsalted butter
    3 sticks
  • egg whites
    egg whites
    4 larges
  • powdered sugar
    powdered sugar
    630 grams

Nutrition Facts

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