Vanilla Bean Cupcakes
For the full experience, make this recipe with the Drop Recipes app.
recipe by Leanne @ Drop https://www.instagram.com/leannemsullivan/
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- Total Time
- 1hr 10mins
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- Serves
- 20
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- Calories
- 320
There is no dearth of cupcake recipes on the internet. This is my staple. I've never made these straight-up – I always switch something around depending on my pursuit: seasonality, event theme, garden bounty, birthday girl's favorite fruit, etc. But no matter how mad of a scientist you consider yourself to be in the kitchen (I think I'm bordering on Alton Brown level myself), you still need a baseline. I believe in Sally's ingredient ratios and methodologies. This is a good, thoroughly tested cupcake recipe that will stand up to some flavor hijnks. I had a little extra batter this time, so I made some minis! They were stupidly cute and small (but u gotta reduce baking time by half).
Inspired by: https://sallysbakingaddiction.com/2013/04/20/very-vanilla-cupcakes/recipe updated Oct 14, 2020
Ingredients
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- Vanilla bean seeds
- 1
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- Unsalted butter
- 230 g
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- Vanilla bean seeds
- as needed
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- All purpose flour
- 210 g
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- Baking powder
- ½ teaspoon
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- Baking soda
- ¼ teaspoon
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- Salt
- ½ teaspoon
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- Unsalted butter
- 115 g
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- Granulated sugar
- 200 g
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- Egg white
- 2
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- Greek yogurt
- 60 g
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- Milk
- 180 ml
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- Vanilla extract
- 3 teaspoons
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- Powdered sugar
- 500 g
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- Heavy cream
- 60 ml
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- Salt
- 1 pinch
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- Raspberry jam
- as needed
Tools
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Oven
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Whisk
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Panasonic 2-in-1 Microwave Oven
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Medium bowl
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Large mixing bowl
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Large glass bowl
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Cupcake pan - 12 cup
Step preview
- Pre-heat oven - 174°C
- Prepare a clean cupcake pan then set aside
- Add all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
- Whisk briefly until combined then set aside
- Add unsalted butter to a clean large glass bowl
- Heat until melted
- Add granulated sugar to the large glass bowl
- Whisk well
- Add egg white, greek yogurt, milk, vanilla extract and vanilla bean seeds to the batter
- Whisk well until combined
- Transfer dry ingredients to batter gradually while mixing
- Spoon batter into cupcake pan
- Bake until skewer tests clean - 22 min, 174°C
- Let cool completely
- Add unsalted butter to a clean medium bowl
- Beat until light and fluffy - approx 3 min
- Add powdered sugar, vanilla extract, vanilla bean seeds and heavy cream to the medium bowl
- Add salt to the medium bowl to taste
- Whip until combined then scrape bowl - 1 min
- Whip until smooth - 1 min 30 sec
- Decorate cupcakes with piping bag
- Top with raspberry jam