Cookie Butter Cupcakes but this time I thought I'd made actual vanilla cupcakes instead of mistakenly making cookie butter cupcakes. Good vanilla cupcakes are sometimes hard to make because the ingredients are so simple and the cupcakes need to stand on the vanilla flavor alone.
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 egg whites
1/4 cup sour cream
3/4 cup whole milk
2 teaspoons vanilla extract
seeds scraped from 1/2 split vanilla bean
Cookie Butter Frosting
1/2 cup (1 stick) unsalted butter, softened to room temperature
2-3 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup cookie butter
seeds scraped from 1/2 split vanilla bean salt, to taste
- Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Whisk in 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 batter. Reserve other half.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
- To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, cookie butter and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes.