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.

Yield: 2 dozen cupcakes
Vanilla Bean White Velvet Cupcakes
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces white chocolate baking bars broken up
  • 2 tablespoons milk
  • 1/2 cup unsalted butter, softened
  • 3/4 granulated sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • seeds scraped from 1/2 vanilla bean
  • 1 - 5.3 ounce container of Chobani Greek yogurt, plain or vanilla
Vanilla Bean Buttercream
  • 1 cup unsalted butter, softened
  • 3 cups pure cane powdered sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 vanilla bean
  • 1-3 tablespoons milk
For Vanilla Bean White Velvet Cupcakes
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Split vanilla bean down the middle lengthwise; scrape seeds from half of vanilla bean into batter. Reserve other half for buttercream.
  6. Slowly add flour mixture to wet ingredients, alternating between flour and Chobani Greek yogurt; beat at low speed until blended.
  7. Scoop batter into cupcake liners – no more than 2/3 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
  1. In a large bowl using an electric mixer, beat butter until creamy and smooth.
  2. 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.
  3. Turn mixer on high speed and mix for 3 minutes, adding more milk if needed; mix until creamy and smooth.
  4. Pipe or frost cooled cupcakes. Eat & Enjoy!

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.