Name: Vanilla Bean Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: For the cupcakes: -; 1/2 cup whole milk -; 1/2 whole vanilla bean (or 1 whole bean if you can spare it) -; 1 1/2 cups plus 2 tablespoons all-purpose flour -; 1/4 teaspoon kosher salt -; 1 1/4 teaspoons baking powder -; 1/4 cup sour cream -; 1 1/2 teaspoons vanilla extract -; 1/2 cup (1 stick) unsalted butter, room temperature -; 1 cup sugar -; 1 large egg -; 2 egg whites -; For the frosting: -; 1/2 cup (1 stick) unsalted butter, room temperature -; 1 1/4 cups powdered sugar -; 1/2 vanilla bean (or 1 teaspoon of vanilla extract) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Bean Cupcakes

1. For the cupcakes: -

2. 1/2 cup whole milk -

3. 1/2 whole vanilla bean (or 1 whole bean if you can spare it) -

4. 1 1/2 cups plus 2 tablespoons all-purpose flour -

5. 1/4 teaspoon kosher salt -

6. 1 1/4 teaspoons baking powder -

7. 1/4 cup sour cream -

8. 1 1/2 teaspoons vanilla extract -

9. 1/2 cup (1 stick) unsalted butter, room temperature -

10. 1 cup sugar -

11. 1 large egg -

12. 2 egg whites -

13. For the frosting: -

14. 1/2 cup (1 stick) unsalted butter, room temperature -

15. 1 1/4 cups powdered sugar -

16. 1/2 vanilla bean (or 1 teaspoon of vanilla extract) -

How to cook deliciously - Vanilla Bean Cupcakes

1. Stage

Preheat the oven: Preheat the oven to 350°F. Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.

2. Stage

Steep the vanilla bean pod and seeds in hot milk: While the oven preheats, cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk in a small saucepan. Warm over medium heat for a few minutes until the milk is just starting to steam. Be careful not to boil or scald the milk. Remove from heat and allow the milk to cool with the vanilla beans. After it cools, remove the bean pod. (Wash it and then place it out to dry so it can be used again.)

3. Stage

Whisk together the dry ingredients: In one bowl whisk together the flour, baking powder, and salt.

4. Stage

Whisk the vanilla milk, extract, and sour cream: In another bowl whisk together the vanilla-steeped milk, vanilla extract, and sour cream.

5. Stage

Begin the cupcake batter: Beat the butter in the bowl of a stand mixer fitted with a beater attachment for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each. Scrape down the sides of the mixing bowl.

6. Stage

Finish the cupcake batter: Add half the flour mixture to the batter and mix on low until combined. Then add all of the milk mixture, and mix to combine. Finally, add the remaining flour mixture and mix until just combined and you see no more visible dry flour. Be careful not to over-mix.

7. Stage

Bake: Divide the batter evenly between the cupcake liners in the muffin tin. Bake at 350° F for 18 to 20 minutes or until slightly golden brown. Rotate the pan after 10 minutes to ensure even baking. Be sure to keep a close eye as these can get over-baked quickly.

8. Stage

Cool: Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.

9. Stage

Make the frosting: Beat the butter for the frosting and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

10. Stage

Frost the cupcakes: Frost each cupcake individually and serve. Cupcakes are best served the same day they are made, though will keep fairly well for a few days in an airtight container at room temperature.