Vanilla Bean Cupcakes
These delicious, easy to make, made from scratch cupcakes are made from using both all-purpose flour and cupcake flour for the perfect, soft texture. They feature vanilla bean paste for real vanilla flavor and with their perfect domed shape are ideal for decorating.
Equipment
- 1 (12 cup) muffin or cupcake pan
Ingredients
- 110 grams all-purpose flour (3/4 cup)
- 100 grams cake flour (3/4 cup)
- 8 grams baking powder (1-1/2 teaspoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 113 grams unsalted butter (1 stick OR 4 ounces), room temperature
- 180 grams granulated sugar (7/8 cup)
- 50 grams egg (1 large)
- 60 grams egg white (2 large)
- 5 grams vanilla bean paste (1 teaspoon)
- 150 grams whole milk (5/8 cup)
Instructions
- Preheat oven to 350 degrees F.
- Line a 12 cup cupcake pan with cupcake liners.
- Add all-purpose flour, cake flour, baking powder, and fine sea salt to a small bowl. Whisk to combine. Set aside.
- Add unsalted butter to stand mixer. Using paddle attachment, beat on medium speed for 2 minutes.
- Add granulated sugar to stand mixer. Cream butter and sugar for 3 minutes. Scrape down the bowl, if necessary.
- Add whole egg to sugar mixture. Beat on medium until incorporated, about 30 seconds.
- Add egg whites to sugar mixture. Beat on medium until incorporated, about 30 seconds.
- Add vanilla bean paste. Beat just long enough to incorporate.
- Add half the flour mixture and beat on low until incorporated. Add the milk and beat on low until incorporated. Add remaining flour mixture and beat on low until incorporated.
- Divide the cupcake batter evenly between the cupcake liners.
- Bake in preheated oven for 22 minutes, or until a toothpick inserted comes out clean.
- Remove cupcakes from oven and cool several minutes before removing cupcakes from muffin tin.
- Cool completely before frosting.