For the cupcakes:
1/2 cup whole milk greek yogurt
1/2 vanilla bean
1 1/2 cups + 2 tablespoons all-purpose flour
1/4 teaspoon Kosher Salt
1 1/4 teaspoons Baking powder
1/4 cup sour cream
1 1/2 teaspoons Vanilla extract
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large Large eggs
2 egg whites
For the frosting
1/2 cup unsalted butter
1 1/4 cups powdered sugar
1/2 vanilla bean(or 1 teaspoon of vanilla extract)
Double Vanilla Cupcakes- Best Food blog
Hands up if you love VANILLA! These Double Vanilla Cupcakes are infused with the velvety, sweet vanilla flavour in both the frosting and the cake. Make them for a birthday or office party,!
How to make Double Vanilla Cupcakes Recipe
Step 1- Preheat oven to 350°F and prepare the cupcake pan: Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.
Step 2- Steep vanilla bean pod and seeds in hot milk: While the oven preheats, cut open and scrape out the seeds of a vanilla bean.
Place the seeds, milk and the empty bean in a small saucepan. Warm over to the medium heat for a few minutes until the milk is starting to steam. Be careful not scald the milk or boil.
Remove from heat and allow the milk to cool down with the (vanilla beans). After it cools, remove the bean pod. (Wash it and then place it out to dry so it can be used again.)
Step 3- Whisk together dry ingredients In one bowl whisk together the flour, baking powder, and salt.
Step 4- Whisk vanilla milk, extract, and sour cream: In another bowl whisk together the vanilla-steeped milk, vanilla extract, and sour cream.
Step 5- Begin making the cupcake batter: Beat the butter in the bowl of a stand mixer fitted with a beater attachment for about 3 minutes on medium speed, then add the sugar and beat until light about 3-4 minutes.
Add the egg and beat for 30 seconds. Add the egg xwhites, one at a time, beating for 25-30 seconds each. Scrape down the sides of the mixing bowl.
Step 6- Finish the cupcake batter: Add half the flour mixture to the batter and mix on low until combined. Then add all of the milk and mix it to combine. Finally, add the remaining flour mixture and mix it until it just combined and you can see no more visible dry flour in it, Be careful not to over-mix.
Step 7- Bake: Divide the batter evenly between the cupcake liners in the muffin tin. Bake at 345-350° F for 17-20 minutes or until slightly golden brown. Rotate the pan after 10 minutes to ensure even baking. Be sure to keep a close eye as these can get over-baked quickly.
Step 8- Cool: Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.
Step 9- Frost when cupcakes are cool: Beat the butter for the frosting and slowly add in the powdered sugar. Scrape the seeds out of the vanilla extract or vanilla bean if using and beat in.
Frost each cupcake individually and serve. Cupcakes are best served the same day they are made, though will keep fairly well for a few days in an airtight container at room temperature.