These white vanilla bean cupcakes are tender, they’re fluffy, and those little specks of vanilla bean throughout? They’re a game-changer. Vanilla has always been a favorite flavor of mine, and these cupcakes really do it justice, with a twist—the addition of a pinch of salt that brings out the flavors even more and adds a subtle salty note that contrasts beautifully with the sweet vanilla
When making these white cupcakes, I use only egg whites to keep the cupcakes looking bright and inviting. Skipping the egg yolks means I need to bring moisture back in another way, which is where heavy cream comes into play. It makes these cupcakes just moist enough without taking away from their lightness.
The real star, though, is the vanilla. I use fresh vanilla bean pods, steeping them in warm heavy cream to really capture that rich vanilla flavor and aroma. It’s a simple step that makes all the difference, bringing a depth of flavor to these cupcakes that’s hard to beat. And don’t forget that hint of salt—it subtly enhances every bite, making these cupcakes not just sweet, but memorably delicious.
These cupcakes are topped with swirls of Angel Feather Icing, which is so delicious. It pipes beautifully onto your cupcakes and stays in the beautiful shape that you pipe it in.
I hope you love it too.
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