Vanilla Cupcakes with Vanilla Frosting :)

Vanilla Cupcakes with Vanilla Frosting :)

yield: 12 CUPCAKES

Ingredients:

Vanilla Cupcakes

11 and 2/3 cup all-purpose flour(spoon & leveled)

21/2 teaspoon baking powder

31/4 teaspoon baking soda

41/2 teaspoon salt

51 cup granulated sugar

61/2 cup unsalted butter, melted and slightly cooled

72 large egg whites

81/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)

93/4 cup vanilla almond milk (or cow's milk; or soy milk; or plain almond milk)

102 teaspoons pure vanilla extract

11seeds scraped from 1/2 split vanilla bean

Directions:

1Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

2In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whiskin sugar - mixture will be gritty. Whiskin egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.

3Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

4Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. (Bake for 8-9 minutes if making mini cupcakes.) Allow to cool.

Vanilla Bean Frosting

11 cup unsalted butter, softened to room temperature

24-5 cups confectioners' sugar

31/4 cup heavy cream

41 teaspoon vanilla extract

5seeds scraped from 1/2 split vanilla bean

61/4 tsp salt

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners'sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (Wilton #6 piping tip). There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Recipe Notes:

If you can't get your hands on vanilla beans, addan extra 1/2 teaspoon of pure vanilla extract instead.

Use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.