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.
Ingredients
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.
