Very Vanilla Cupcakes

Very Vanilla Cupcakes - Sally’s Baking Addiction

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 3 hours

• Yield: 12 cupcakes

Ingredients

VANILLA CUPCAKES

• 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 2 large egg whites
• 1/4 cup (60g) vanilla Greek yogurt*
• 3/4 cup (180ml) vanilla almond milk*
• 2 teaspoons pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*

VANILLA BEAN FROSTING

• 1 cup (230g) unsalted butter, softened to room temperature
• 4–5 cups (480-600g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream*
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 split vanilla bean*
• salt, to taste

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Instructions

1. Preheat oven to 350°F (177°C). 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. Whisk in sugar – mixture will be gritty. Whisk 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 and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.