Vanilla Bean Cupcakes Recipe

Name: Vanilla Bean Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups baker's sugar (superfine); 3 eggs; 3 egg whites; 3 3/4 cups all-purpose flour; 1 1/2 cups milk; 1 cup vegetable oil; 3 1/4 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 1 vanilla bean

Servings: persons

3 cups baker's sugar (superfine)
3 eggs
3 egg whites
3 3/4 cups all-purpose flour
1 1/2 cups milk
1 cup vegetable oil
3 1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 vanilla bean

1
Preheat oven to 325 degrees. Line muffin tins with baking cups.
2
In a large mixing bowl, beat sugar and eggs/whites together with an electric mixer until slightly thickened, about 2 minutes. Sift together the flour, baking powder and salt into a medium mixing bowl. Add the flour mixture, milk, oil, and vanilla to the eggs. Split the vanilla bean from end to end and scrape the seeds out with a knife. Add to the mix and incorporate the ingredients together slowly, just until the batter is smooth. Fill each muffin cup 2/3 full.
3
Bake in preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

1874

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups baker's sugar (superfine), 3 eggs, 3 egg whites, 3 3/4 cups all-purpose flour, and more.

Yes, Vanilla Bean Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Bean Cupcakes

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