“Favorite” Vanilla Bean Cupcake recipe

VANILLA BEAN CUPCAKES

Yield: about 22 cupcakes

INGREDIENTS

For the cupcakes:
    • 2 ¼ cups cake flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 ¼ cups buttermilk
    • 4 large egg whites
    • 1 ½ cups granulated sugar
    • 1 vanilla bean, split lengthwise and scraped
    • ½ cup (1 stick) unsalted butter, room temperature
    • 1 ½ teaspoons vanilla extract
For the frosting:
  • 5 large egg whites
  • 1 cup plus 2 tablespoons granulated sugar
  • pinch of salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 1 vanilla bean, split lengthwise and scraped

INSTRUCTIONS

  1. To make the cupcakes – preheat the oven to 350 degrees. Line cupcake pans with liners and set aside.
  2. In a medium bowl, sift together the cake flour, baking powder and salt. In another medium bowl, whisk together the buttermilk and egg whites. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar, vanilla bean seeds and butter. Beat on medium speed for 3 minutes, until it is very light. Add in the vanilla extract and beat until incorporated. With the mixer on low speed, add in one third of the flour mixture. Next, add in half of the buttermilk mixture, beating until incorporated. Repeat this process, one third flour mixture, remaining half buttermilk mixture. Finally add in the remaining third of the flour mixture. Once incorporated, increase the speed to medium low and beat for 2 minutes, to ensure it is well aerated. Fill the prepared cupcake tins evenly with the batter (about ⅔ of the way full).
  3. Bake for about 18 minutes, or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for about 5 minutes in the pan, then remove to a wire rack to cool completely before frosting.
  4. To make the frosting – add the egg whites, sugar and salt to a heatproof bowl. Set the bowl over a saucepan of simmering water. Whisk the mixture almost constantly until the temperature reaches 160 degrees (if you don’t have a thermometer, the sugar should be completely dissolved and the mixture should feel completely smooth if you rub it between your fingers).
  5. Carefully transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Start on low and gradually increase the speed to medium high. Whip until it is stiff and glossy, and the bottom of the bowl feels neutral to the touch (it should not be warm), about 10 minutes.
  6. With the mixer on medium low speed, slowly add in the butter, a few tablespoons at a time. Mix well after each addition before you add more. Next, add in the vanilla and vanilla bean seeds and mix to combine. Switch to the paddle attachment and beat on medium until the frosting is smooth and has a silky texture (this usually takes a few minutes). If the mixture looks curdled, just keep beating and it will come back to a smooth texture.
  7. Frost the cooled cupcakes as desired.

Very Vanilla Cupcakes with vanilla beans

veryvanillabeancupcake

Ingredients:

VANILLA CUPCAKES

  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup vanilla almond milk (or cow’s milk; or soy milk; or plain almond milk)
  • 2 teaspoons vanilla extract
  • seeds scraped from 1/2 split vanilla bean

VANILLA BEAN FROSTING

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4-5 cups powdered (confectioners’) sugar
  • 1/4 cup heavy cream*
  • 1 teaspoon vanilla extract
  • seeds scraped from 1/2 split vanilla bean
  • salt, to taste

Directions:

  1. Preheat oven to 350F degrees. 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. Stir in sugar – mixture will be gritty. Stir 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 (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. 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 powdered 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.

*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.

Vanilla Bean Cupcake with Vanilla Bean Butter Cream frosting!

Here’s a good one to try:
Ingredients
  • 2 ¾ cups flour
  • 2 cup sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 1 cup nearly boiling water
  • 1 cup milk
  • 2 eggs
  • 1 tsp Vanilla
  • 2 Vanilla beans
Vanilla Bean Butter Cream Frosting
  • 2 sticks salted butter at room temperature
  • 4 cups powdered sugar
  • 2-4 Tbsp whipping cream
  • 1 vanilla bean
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees
  2. In a large mixing bowl or stand mixer sift together dry ingredients. Add oil, hot water, and milk and mix for 1 minute at medium speed. Add eggs, vanilla extract and vanilla bean and beat for another minute. Batter will be thin.
  3. Use a ¼ measuring cup or ice cream scoop to fill cupcake tins. Bake for 15-18 minutes or until golden brown and a toothpick poked into a cupcake comes out clean.
  4. While cupcakes cool make the frosting. Beat butter on a low speed until creamy. Add powdered sugar 1 cup at a time then add cream, vanilla beans, and vanilla extract. Mix until well combined.

Thanks to wannabite.com!