This post is only 2 weeks late haha Life itself has been hectic. July is pretty much my last month before N comes home to Cali and then we leisure around for a little bit, pack and drive allll the way back to NY. I have so much to do and I feel like i’ve procrastinated far too long and everything is hitting me at once. I have grey/white hairs to prove it too! No joke.
Okay, back to the real reason for this post. My BFFAF Jeannie (hi babe!) came home this month and she invited me to her family BBQ. I couldn’t come empty handed, well actually I could of, but it wouldn’t of been right. I used the same recipe I used for the Oreo Cupcakes, but without the oreos because i think if Jeannie consumed too much chocolate, she’d die. I apparently did not get a chance to try this cupcake, but i think it was a definite hit with the kids. They each ate 2! My mom ate 3 the next morning for breakfast. No joke. Sometimes her breakfasts are a “remote control” sized slice of bread or cake, a few cookies or recent one, 3 cupcakes. She’s crazy.
If you’re looking for a delicious yet light and low cal cupcake, this is it.
Vanilla Bean Cupcake with Vanilla Bean Frosting
For the cupcakes:
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 stick unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla bean paste (you can use vanilla extract)
1 cup milk
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla bean paste (you can use vanilla extract)
3 cups confectioners’ sugar
2-3 tbsp. heavy cream
Preheat the oven to 350˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla bean paste. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired.