Vanilla Bean Cupcakes Recipe

Name: Vanilla Bean Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 5 whole Egg Whites, Room Temperature; 2 Tablespoons Vanilla Bean Paste; 3/4 cups Whole Milk, Divided; 3/4 cups Butter, Softened; 1-3/4 cup Granulated Sugar; 2-1/2 cups Cake Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; FOR THE FROSTING:; 1-1/2 cup Unsalted Butter, Softened; 4 cups Powdered Sugar; 1 Tablespoon Vanilla Bean Paste; 2 Tablespoons Whole Milk

Servings: persons

FOR THE CUPCAKES:
5 whole Egg Whites, Room Temperature
2 Tablespoons Vanilla Bean Paste
3/4 cups Whole Milk, Divided
3/4 cups Butter, Softened
1-3/4 cup Granulated Sugar
2-1/2 cups Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoons Kosher Salt
FOR THE FROSTING:
1-1/2 cup Unsalted Butter, Softened
4 cups Powdered Sugar
1 Tablespoon Vanilla Bean Paste
2 Tablespoons Whole Milk

1
Preheat oven to 350 F. Put paper liners into two 12-count muffin tins. Set the tins aside.
2
For the cupcakes, whisk together the egg whites, vanilla paste and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
3
In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in the flour, baking powder and salt and mix until combined. Slowly in a steady stream add in the egg white mixture and mix until combined. Beat in remaining milk.
4
Fill cupcake liners half full with batter and bake in a 350 F oven for about 15 minutes. Remove them from the oven and cool in pan for 5 minutes then transfer to a wire rack. Cool completely before frosting.
5
For the frosting, beat butter for 5 minutes in a mixing bowl until it becomes pale in color. Add sugar, vanilla and milk and beat for an additional 5 minutes until light and fluffy. Add more milk if necessary to get desired consistency.
6
Fill a pastry bag with frosting and pipe onto cooled cupcakes. I used Wilton Tip 32 and sprinkled the cupcakes immediately with white sparkling sugar. ENJOY!
7
** Cupcake recipe adapted from Sweetapolita.

1475

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 5 whole Egg Whites, Room Temperature, 2 Tablespoons Vanilla Bean Paste, 3/4 cups Whole Milk, Divided, 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.

That's it — enjoy your meal!

Vanilla Bean Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions