Name: Very Vanilla Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Vanilla Cupcakes:; 1 and 2/3 cup (209g) all-purpose flour (spooned & leveled); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (200g) granulated sugar; 1/2 cup (8 Tbsp; 113g) 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 (16 Tbsp; 226g) 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

Ingredients

(Servings: 12)

1 and 2/3 cup (209g) all-purpose flour (spooned & leveled)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (200g) granulated sugar

1/2 cup (8 Tbsp; 113g) 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*

1 cup (16 Tbsp; 226g) 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

Very Vanilla Cupcakes

Ingredients

Vanilla Cupcakes

Vanilla Bean Frosting

Steps

Nutrition Facts

Comments

Very Vanilla Cupcakes

Ingredients

Vanilla Cupcakes

Vanilla Bean Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts