Very Vanilla Cupcakes
Ingredients
The cupcakes
-
1 and 2/3
cup
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
granulated sugar
-
½
cup
unsalted butter, melted
-
2
large
egg whites
-
¼
cup
vanilla Greek yogurt
-
¾
cup
vanilla almond milk
-
2
teaspoons
pure vanilla extract
-
seeds from ½
split vanilla bean
The frosting
-
1
cup
unsalted butter, softened
-
4–5
cups
confectioners’ sugar
-
¼
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
seeds from ½
split vanilla bean
-
to taste
salt
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Mix together the dry ingredients in a medium bowl and set aside.
- Melt the butter and whisk in the sugar until gritty, then add the egg whites, yogurt, milk, and vanilla extract.
- Scrape the seeds from half of the vanilla bean into the batter and mix well.
- Combine the dry ingredients with the wet ingredients until smooth.
- Divide the batter among the cupcake liners and bake for 20 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool before making the frosting.
- Beat the softened butter until creamy, then add confectioners' sugar, cream, vanilla extract, and vanilla bean seeds, mixing until smooth.
- Frost the cooled cupcakes and store them in an airtight container.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
2g
Sodium
200mg
Cholesterol
20mg
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