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Vanilla bean cupcakes on a glass cake stand topped with vanilla frosting and round rainbow sprinkles.

Vanilla Bean Cupcakes

Light, airy, and bursting with vanilla flavor, these vanilla bean cupcakes are the perfect cupcake for any celebration.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 12

Ingredients
  

Cupcakes

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3 large egg whites
  • 2 teaspoons vanilla
  • Seeds from 1 vanilla bean
  • 1/2 cup plain greek yogurt
  • 1/4 cup whole milk

Simple Vanilla Buttercream

  • 1 cup unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • Pinch of salt
  • 1-2 tablespoons whole milk

Instructions
 

Cupcakes

  • Preheat the Oven: Preheat oven to 350℉ and place liners in a cupcake pan.
  • Mix the Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, baking soda, and salt.
  • Cream the Butter and Sugar: In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  • Add Eggs: Add the egg whites, vanilla extract, and vanilla bean seeds. Mix until well combined.
  • Alternate Flour and Milk Mixture: Stir together the milk and yogurt. Alternating add in 1/3 of the flour mixture, then 1/2 the milk repeating until you finish with the last of the flour mixture. Mix well after each addition.
  • Fill Cupcakes: Fill cupcake liners 1/2 to 2/3 of the way full. You should get 12 cupcakes.
  • Bake: Bake for about 15 minutes until the center springs back when gently pressed and a cake tester is inserted into the middle comes out clean. Let the cupcakes cool completely before frosting.

Vanilla Frosting

  • Food Processor: Combine all frosting ingredients in the bowl of the food processor. Mix until well combined and smooth, scraping down the sides as needed.
  • Mixer: In a bowl, combine all frosting ingredients. Use a hand or stand mixer on medium-high until the frosting is smooth and well combined, scraping down the sides as necessary.
  • Frost the cooled cupcakes and decorate.

Notes

•Split the vanilla bean lengthwise and use the side of a knife to scrape out the seeds.
•Vanilla bean paste can be substituted for the vanilla bean seeds.
•Unfrosted cupcakes can be stored at room temperature in an airtight container for 2–3 days or frozen for up to 3 months.
•Frosted cupcakes can be stored in an airtight container for up to 5 days.
•Experiment with other frosting options like Chocolate Buttercream or Swiss Meringue Buttercream.
Keyword Vanilla Cupcakes