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Vanilla Bean Cupcakes

Vanilla Bean Cupcakes
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Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • 1 whole vanilla bean (seeds scraped) or 1 tablespoon vanilla bean paste
  • ½ cup whole milk, room temperature
  • ¼ cup sour cream, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners to ensure the cupcakes don’t stick and are easy to remove.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Setting the dry ingredients aside ensures even distribution of the leavening agents.
  3. In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed. Continue for about 2-3 minutes until the mixture is light, pale, and fluffy.
  4. Add the egg, egg whites, and the scraped vanilla bean seeds (or vanilla bean paste). Beat on medium speed until fully combined. The egg whites help keep the cupcake light and airy.
  5. Mix the sour cream into the butter mixture. With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix only until just combined to avoid overworking the gluten.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Find it online: https://www.diannemeals.com/desserts/vanilla-bean-cupcakes/