Vanilla Bean Cupcakes


A few weeks ago I bought some vanilla beans from Penzey’s – not because I needed them at the time but because the price seemed better than vanilla beans I’ve previously purchased. Having made Candy Corn Parfait last week, I had six egg whites to use in the fridge. Vanilla cupcakes seemed a wise decision to use my leftover egg whites and my newly purchased vanilla beans.


  • 12 T. butter, softened
  • 1 1/2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 large egg whites (6 oz)
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 1/2 vanilla bean (insides)
  • 2 Texas-sized muffin pans


  1. Set a rack at the middle level of the oven and preheat to 350 degrees.
  2. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
  3. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
  4. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.
  5. Split the vanilla bean in half lengthwise and with a knife or spoon, scrape the insides of the bean into the batter.
  6. Pour batter into prepared pans. Bake cupcakes about 20 minutes, or until a toothpick inserted in the center emerges clean.
  7. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Frost with Vanilla Bean Frosting.

This recipe made 11 Texas-sized cupcakes for me. I piled these little cakes high with frosting, mainly because I had a ton of it. These cupcakes are very sweet. Wash it down with a glass of milk!

Recipe rating: 


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