Vanilla Bean White Velvet Cupcakes

Vanilla Bean White Velvet Cupcakes with Vanilla Bean Buttercream – vanilla bean, white chocolate, and Chobani Greek yogurt make these scrumptious, made-from-scratch cupcakes burst with flavor.

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Next week it will be March and I am holding out for a heat wave; a nice, seasonably warm, March. I am crossing my fingers, but I am not holding my breath. My husband on the other hand seems to think March is the start of shorts weather. Seriously, we are polar opposites in that department. I don’t wear shorts unless it’s above 80 degrees, and in WI, that doesn’t happen often enough.

March is also my super cute, sharp-as-a-tack, goddaughter’s 3^rd birthday. She’s already requested an Elsa/Anna cake with chocolate inside. I am not going to let her down, especially since I am pretty sure she was expecting said cake at her sister’s 1^st birthday, instead she found Little Mermaid Cakes and Cupcakes.

Finally, March is also St. Patty’s Day, and I have a few green recipes up my sleeve to share with you, but first, Vanilla Bean White Velvet Cupcakes with Vanilla Bean Buttercream.

Yes, Vanilla Bean White Velvet Cupcakes with Vanilla Bean Buttercream is a mouthful, both in name and in taste. These cupcakes are delicious and perfect for those who LOVE vanilla; it’s bursting with it.

The Vanilla Bean White Velvet Cupcakes and the Vanilla Bean Buttercream are both made from scratch. This is perfect for those who want to know what ingredients are in their baked goods. It’s also great for those who just prefer made-from-scratch recipes. I know a lot of you love my doctored cake mix recipes, but I promise this one is a keeper.

The cupcakes have your usual ingredients, but also contain seeds scraped from a vanilla bean to make them extra vanilla-y, white chocolate, because everything is better with it, and Chobani Greek yogurt, which kind of makes them healthy, right?

Let’s start with the vanilla bean. You’ll need one vanilla bean. You’ll slice the vanilla bean down the middle lengthwise and use half for the cupcakes and the other half for the buttercream. The addition of vanilla bean seeds to the cupcakes and the buttercream gives them a pow of vanilla flavor without being overpowering. It’s fabulous, as are the little vanilla bean seeds in the cake and frosting.

White chocolate - yes, please. These Vanilla Bean White Velvet Cupcakes wouldn’t be complete without it. There is 6 oz. of delicious white chocolate in these cupcakes. The white chocolate flavor isn’t strong, but it adds a little something-something to the flavor, moistness, and texture. I ♥ white chocolate.

Next up, the velvet touch, Chobani Greek yogurt. OK, so maybe the cupcakes aren’t healthy because they are #MadeWithChobani, but they are tasty. The Chobani Greek yogurt puts the velvet in these Vanilla Bean White Velvet Cupcakes. The addition adds to both the flavor and the velvety texture. And maybe it makes the cupcakes a wee bit healthier, yes? 😉

And now for the Vanilla Bean Buttercream. This isn’t my typical American Buttercream, although you could certainly use that recipe instead. This is a super simple, butter, powdered sugar, and lots of vanilla recipe.

The Vanilla Bean Buttercream has both vanilla extract AND vanilla bean seeds. You’ll use the other half of your vanilla bean here, scraping the seeds into your already vanilla extract-flavored buttercream. Have I mentioned that I enjoy vanilla? Just like the Vanilla Bean White Velvet Cupcakes, the addition of the vanilla bean seeds really makes the vanilla flavor POP and you totally want it to POP! Plus, cute vanilla bean seeds in the frosting, are so pretty.

And there you have it, Vanilla Bean White Velvet Cupcakes with Vanilla Bean Buttercream. You’re new go-to scratch vanilla cupcake recipe, made with vanilla bean, white chocolate, and Chobani Greek yogurt. Yum!

Vanilla Bean White Velvet Cupcakes with Vanilla Bean Buttercream

Vanilla bean, white chocolate, and Chobani Greek yogurt make these scrumptious, made from scratch cupcakes burst with flavor.

Servings 2 dozen cupcakes

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Ingredients

  

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Vanilla Bean White Velvet Cupcakes

• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 6 ounces white chocolate baking bars broken up
• 2 tablespoons milk
• ½ cup unsalted butter, softened
• ¾ granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• seeds scraped from ½ vanilla bean
• 1 - 5.3 ounce container of Chobani Greek yogurt, plain or vanilla

Vanilla Bean Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• seeds scraped from ½ vanilla bean
• 1-3 tablespoons milk

Instructions

 

For Vanilla Bean White Velvet Cupcakes

• Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.
• In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• In a medium saucepan, combine white chocolate baking bars and milk over low heat, stirring continuously until chocolate is melted and mixture is smooth. Set aside.
• In a large bowl using an electric mixer, beat butter and sugar until light and fluffy. Blend in melted chocolate and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
• Split vanilla bean down the middle lengthwise; scrape seeds from half of vanilla bean into batter. Reserve other half for buttercream.
• Slowly add flour mixture to wet ingredients, alternating between flour and Chobani Greek yogurt; beat at low speed until blended.
• Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Bake for 12-14 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For Vanilla Bean Buttercream

• In a large bowl using an electric mixer, beat butter until creamy and smooth.
• Turn mixer on lowest speed and add powdered sugar, salt, vanilla extract, vanilla bean seeds, and a tablespoon of milk; mix on low speed until combined.
• Turn mixer on high speed and mix for 3 minutes, adding more milk if needed; mix until creamy and smooth.
• Pipe or frost cooled cupcakes. Eat & Enjoy!

Notes

Store Vanilla Bean White Velvet Cupcakes in an airtight container; will keep for 3+ days.

Store Vanilla Bean Buttercream in an airtight container in the refrigerator for 1 week. When you are ready to use, bring to room temperature and re-whip.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!