Vanilla Bean Cupcakes Recipe

Indulge in the heavenly aroma and exquisite taste of these light and fluffy Vanilla Bean Cupcakes! This recipe, originally featured in the May 12th edition of Creative Loafing (credited to Sarah Howard), uses a unique technique of combining whole eggs and egg whites for a perfectly light texture and vibrant color. The star of the show? Real vanilla bean! We'll scrape those precious seeds for maximum flavor, then infuse the pod in sugar for future baking adventures. Prepare to be amazed by the depth of vanilla flavor in every bite!

Prep Time 20 mins
Cook Time 34 mins
Calories 180.2 kcal
Protein 5g
Rating 4.7 (3 Reviews)
Vanilla Bean Cupcakes 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla Bean Cupcakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vanilla Bean Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vanilla Bean Cupcakes

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, beat 1 ½ cups granulated sugar and 2 large eggs + 2 large egg whites with an electric mixer on medium speed until pale and slightly thickened (about 2 minutes).
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk and ½ cup vegetable oil, beginning and ending with the dry ingredients. Mix until just combined.
  5. Split a vanilla bean lengthwise and scrape the seeds into the batter. Add the bean pod to a jar of sugar for later use.
  6. Gently fold in the vanilla bean seeds until evenly distributed.
  7. Fill each muffin cup about ⅔ full.
  8. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Frost and enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

66g

Fat

5g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)