Ingredients
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
1cupunsalted butter,softened to room temperature
5cupsconfectioners’ sugar
¼cupheavy cream
1tsppure vanilla extract
½vanilla bean,split, seeds scraped
salt,to taste
Preparation
Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
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.
Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into the batter. Reserve another half.
Slowly mix the dry ingredients into the wet ingredients until no lumps remain. The batter will be thick.
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.
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.
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.
Frost cooled cupcakes.
Serve and enjoy!
