Vanilla Bean Cupcakes
Ingredients
The cupcakes
-
¾
cup
all-purpose flour
-
¾
cup
cake flour
-
1½
tsp
baking powder
-
¼
tsp
salt
-
½
cup
unsalted butter, softened
-
¾
cup
granulated sugar
-
1
ea
vanilla bean (seeds)
-
1
ea
large egg
-
2
ea
large egg whites
-
1
tsp
vanilla extract
-
⅔
cup
milk (anything but skim)
The frosting
-
¾
cup
butter (nearly at room temperature)
-
1
ea
vanilla bean (seeds)
-
3
cups
powdered sugar
-
2
Tbsp
heavy cream
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Sift the all-purpose and cake flour into a bowl, then whisk in baking powder and salt.
- In a mixer, cream together butter, sugar, and vanilla bean seeds until fluffy.
- Add the egg and egg whites one at a time, mixing well after each addition, then blend in vanilla extract.
- Gradually add the dry ingredients alternating with milk until combined.
- Fold the batter gently, then divide it among the muffin cups, filling each about ⅔ full.
- Bake for 17 to 20 minutes until a toothpick comes out clean, then cool on a wire rack.
- For the frosting, cream butter and vanilla bean seeds until fluffy, then gradually add powdered sugar, cream, and vanilla, whipping until light and fluffy.
- Frost the cooled cupcakes and store them in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
436
Total fat
20g
Total carbohydrates
60g
Total protein
3g
Sodium
171mg
Cholesterol
68mg
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