Vanilla Cupcakes With Vanilla Bean Frosting Recipe

Vanilla Cupcakes With Vanilla Bean Frosting Recipe

How To Make Vanilla Cupcakes with Vanilla Bean Frosting

Sink your teeth into these sweet vanilla cupcakes, made extra flavorful with fresh vanilla seeds, for a decadent and rich dessert!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



For Vanilla Cupcakes:

  • 1⅔cupsall-purpose flour,spooned and leveled
  • ½tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • 1cupgranulated sugar
  • ½cupunsalted butter,melted and slightly cooled
  • 2large egg whites
  • ¼cupvanilla Greek yogurt
  • ¾cupvanilla almond milk
  • 2tsppure vanilla extract
  • ½vanilla bean,split, seeds scraped

For Vanilla Bean Frosting:

  • 1cupunsalted butter,softened to room temperature
  • 5cupsconfectioners’ sugar
  • ¼cupheavy cream
  • 1tsppure vanilla extract
  • ½vanilla bean,split, seeds scraped
  • salt,to taste


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

  2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large microwave-safe bowl, melt the butter in the microwave. Whisk in the sugar, egg whites, yogurt, milk, and vanilla extract until combined.

  4. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into the batter. Reserve another half.

  5. Slowly mix the dry ingredients into the wet ingredients until no lumps remain. The batter will be thick.

  6. Divide the batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

  7. To make the frosting, beat the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.

  8. 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 the frosting is too thin, or more cream if the mixture is too thick. Add salt if the frosting is too sweet.

  9. Frost cooled cupcakes.

  10. Serve and enjoy!

Recipe Notes

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


  • Calories: 560.85kcal
  • Fat: 25.50g
  • Saturated Fat: 15.94g
  • Trans Fat: 0.93g
  • Monounsaturated Fat: 6.60g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 81.41g
  • Fiber: 0.53g
  • Sugar: 67.10g
  • Protein: 3.24g
  • Cholesterol: 68.60mg
  • Sodium: 338.63mg
  • Calcium: 60.33mg
  • Potassium: 49.14mg
  • Iron: 0.93mg
  • Vitamin A: 223.91µg
  • Vitamin C: 0.03mg
Want to share your experience making these delectable vanilla cupcakes or have any tips to perfect the vanilla bean frosting? Head over to the Baking and Desserts section of our forum and join the discussion on "Vanilla Cupcakes With Vanilla Bean Frosting Recipe"!

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