I asked Jordan what he wanted me to bake last night. Apparently he broke some “rule” at work yesterday and when this happens you are supposed to bring in doughnuts. Instead of doughnuts, he asked if I would make some cupcakes. Of course, I was excited to have an excuse to bake! It was perfect timing too because I had ordered some pretty cupcake liners and they just arrived yesterday. Aren’t they so cute?? And my kitchen was finally back together after sweeping and mopping 3 times yesterday….sheet rock is so dusty!

Sometimes I get so caught up in trying to come up with new cupcake flavors that classic vanilla sadly gets overlooked. It’s hard to beat a classic vanilla cupcake…light and fluffy, full of vanilla flavor. These were actually some of the best cupcakes I’ve ever made. I know I’ve posted vanilla bean cupcakes before but this recipe is my new favorite. It uses a unique creaming method in which you add the butter to the dry ingredients and then add the eggs and milk–sounds weird, but trust me it really works. The frosting was pretty awesome too…the heavy cream makes it so light and creamy. Enjoy!

Vanilla Bean Cupcakes
for the cupcakes:
3 large egg whites, at room temperature
1/4 cup skim milk, at room temperature
1/4 cup heavy cream, at room temperature
1/2 tbsp vanilla bean paste
1 cup plus 2 tbsp cake flour
3/4 cup plus 2 tbsp sugar
1/2 tbsp plus 1/2 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature, cut into cubes

1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 2 tbsp of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining milk and heavy cream, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Fill each liner with 3 tbsp of batter. Bake for 15-20 minutes or until golden brown. Cool on wire rack.

for the buttercream:
1 1/2 sticks butter
4 cups powdered sugar
1 tbsp vanilla bean paste
4-6 tbsp heavy cream

Cream butter until light and fluffy. Add sugar and beat until combined. Add vanilla bean paste and mix until combined. Add heavy cream 1 tbsp at a time until you reach your desired consistency.

Categories: Cupcakes

Leave a Reply