Vanilla Bean Cupcakes

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  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon
based on 1 ratings

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).

Inspired by:

recipe updated Feb 21, 2020


  • Vanilla bean seeds icon
    Vanilla bean seeds
  • Unsalted butter icon
    Unsalted butter
    230 g (about 1 cup)
  • Vanilla bean seeds icon
    Vanilla bean seeds
    as needed
  • All purpose flour icon
    All purpose flour
    210 g (about 1 ½ cups)
  • Baking powder icon
    Baking powder
    ½ tsp (about 2.5 g)
  • Baking soda icon
    Baking soda
    ¼ tsp (about 1.16 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Unsalted butter icon
    Unsalted butter
    115 g (about ½ cup)
  • Granulated sugar icon
    Granulated sugar
    200 g (about 1 cup)
  • Egg white icon
    Egg white
    2 (about 60 g)
  • Greek yogurt icon
    Greek yogurt
    60 g (about ¼ cup)
  • Milk icon
    180 ml (about 180 g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (about 8.8 g)
  • Powdered sugar icon
    Powdered sugar
    500 g (about 4 cups)
  • Heavy cream icon
    Heavy cream
    60 ml (about 60 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Raspberry jam icon
    Raspberry jam
    as needed


  • kCook icon Whisk
  • kCook icon Panasonic 2-in-1 Microwave Oven
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Large glass bowl
  • kCook icon Cupcake pan - 12 cup

Step preview

  1. Pre-heat oven - 175°C
  2. Prepare a clean cupcake pan then set aside
  3. Add all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
  4. Whisk briefly until combined then set aside
  5. Add unsalted butter to a clean large glass bowl
  6. Heat until melted
  7. Add granulated sugar to the large glass bowl
  8. Whisk well
  9. Add egg white, greek yogurt, milk, vanilla extract and vanilla bean seeds to the batter
  10. Whisk well until combined
  11. Transfer dry ingredients to batter gradually while mixing
  12. Spoon batter into cupcake pan
  13. Bake until skewer tests clean - 22 min, 175°C
  14. Let cool completely
  15. Add unsalted butter to a clean medium bowl
  16. Beat until light and fluffy - approx 3 min
  17. Add powdered sugar, vanilla extract, vanilla bean seeds and heavy cream to the medium bowl
  18. Add salt to the medium bowl to taste
  19. Whip until combined then scrape bowl - 1 min
  20. Whip until smooth - 1 min 30 sec
  21. Decorate cupcakes with piping bag
  22. Top with raspberry jam
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