Vanilla Bean Cupcakes

14 ingredients
7 steps

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

Directions

  1. 1
    Preheat oven to 350 F. Put paper liners into two 12-count muffin tins. Set the tins aside.
  2. 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. 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. 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. 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. 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. 7
    ** Cupcake recipe adapted from Sweetapolita.

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