Vanilla Bean Cupcakes

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recipe by Leanne @ Drop www.instagram.com/leannemsullivan

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    480

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).

recipe updated Jun 7, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    210g
  • Baking powder icon
    Baking powder
    2g
  • Baking soda icon
    Baking soda
    1g
  • Salt icon
    Salt
    3g
  • Unsalted butter icon
    Unsalted butter
    115g
  • Granulated sugar icon
    Granulated sugar
    200g
  • Egg white icon
    Egg white
    60g
  • Greek yogurt icon
    Greek yogurt
    60g
  • Milk icon
    Milk
    180ml
  • Vanilla extract icon
    Vanilla extract
    15ml
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1g
  • Unsalted butter icon
    Unsalted butter
    230g
  • Powdered sugar icon
    Powdered sugar
    500g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    as needed
  • Heavy cream icon
    Heavy cream
    60ml
  • Salt icon
    Salt
    0g
  • Raspberry jam icon
    Raspberry jam
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Large glass bowl
  • kCook icon Cupcake pan - 12 cup

Step preview

  1. Prep and set aside vanilla bean seeds: scraped
  2. Prep and set aside unsalted butter: cold
  3. Prep and set aside vanilla bean seeds: scraped
  4. Pre-heat - 175°C
  5. Prepare a clean cupcake pan then set aside
  6. Get a clean large mixing bowl
  7. Add all purpose flour
  8. Add baking powder
  9. Add baking soda
  10. Add salt
  11. Whisk briefly until combined then set aside
  12. Get a clean large glass bowl
  13. Add unsalted butter
  14. Melt in microwave
  15. Add granulated sugar
  16. Whisk well
  17. Add egg white
  18. Add greek yogurt
  19. Add milk
  20. Add vanilla extract
  21. Add prepared vanilla bean seeds
  22. Whisk well until combined
  23. Transfer dry ingredients to batter gradually while mixing
  24. Spoon batter into cupcake pan
  25. Bake until skewer tests clean - 22 min, 175°C
  26. Let cool completely
  27. Get a clean medium bowl
  28. Add prepared unsalted butter
  29. Beat until light and fluffy - approx 3 min
  30. Add powdered sugar
  31. Add vanilla extract
  32. Add prepared vanilla bean seeds
  33. Add heavy cream
  34. Add salt to taste
  35. Whip until combined then scrape bowl - 1 min
  36. Whip until smooth - 1 min 30 sec
  37. Decorate cupcakes with piping bag
  38. Top with raspberry jam
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