These cupcakes have the most amazing vanilla flavour yet at the same time manage to not be overly sweet. They have a perfectly moist texture which I imagine has something to do with the inclusion of greek yoghurt in the batter. The tartness of the yoghurt compliments the sweet vanilla bean providing the most perfect balance of flavour.

They are just the thing to satisfy any sweet craving, simple and satisfying but not overly sugary or sickly sweet like some vanilla cupcakes can be.

Its hard to find words to explain how in love with these cupcakes I am. They are so ridiculously delicious, its scary! Quite fitting with halloween just around the corner. Hence my choice of decoration….

Not that these cupcakes need any frosting, they are perfect just as they are.

Scarily good Vanilla Bean Cupcakes
(makes 24 regular cupcakes or 48 mini cupcakes)
Recipe adapted from Cupcake Project

Ingredients –

1 cup sugar
1 Vanilla bean
1 3/4 cup plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1 egg
2 egg whites
1/3 cup greek yoghurt (I used fat free)
1/4 cup apple sauce
1 Tablespoon vanilla
2/3 cup milk (I used skim)

Method –

Preheat oven to 175’C (350’F)

Line a cupcake try with cupcake cakes.

In a small bowl place sugar.

Using a sharp knife slice one vanilla bean in half lengthwise, then scrape out the seeds.

Place vanilla seeds in the bowl of sugar and using a spoon smoosh the mixture around until the beans have broken up and are mixed in with the sugar

you will still have a few bigger chunks of vanilla….nothing to worry about. Set the bowl of intoxicatingly delicious smelling vanilla sugar aside and allow the flavours to really infuse for a few minutes.

In a medium bowl sift flour, baking soda, baking powder and salt. Mix for about 30 seconds until combined.

Add vanilla sugar and mix again just to combine.

Add butter and mix at low speed for 3 mins, because there is so little butter in this batter your mix will look like fine sand/crumb sort of texture.

Next, in a small bowl

add egg and egg whites,

apple sauce,

yoghurt …

and vanilla,

then whisk until well combined.

Add the egg mix to the flour mix

and beat at medium speed until just combined.

Gradually add the milk in a few separate additions (i did it in 3 separate additions), beating until just combined after each addition.

Fill your cupcake cases just over 1/2 way and bake for 12-14 mins (depending on the size of your cupcakes) until just golden on top and a toothpick comes out with just a few moist crumbs when inserted into the centre.

Allow your cupcakes to cool completely before frosting or feel free to just eat them as they are, either way you are in for a tasty, tasty treat.

However you decide to eat them, I hope you enjoy them as much as we do

Printer friendly Version –

Ingredients –

1 cup sugar
1 Vanilla bean
1 3/4 cup plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter
1 egg
2 egg whites
1/3 cup greek yoghurt (I used fat free)
1/4 cup apple sauce
1 Tablespoon vanilla
2/3 cup milk (I used skim)

Method –

Preheat oven to 175’C (350’F)

In a small bowl place sugar.

Line a cupcake try with cupcake cakes.

Using a sharp knife slice one vanilla bean in half lengthwise, then scrape out the seeds.

Place vanilla seeds in the bowl of sugar and using a spoon smoosh the mixture around until the beans have broken up and are mixed in with the sugar , you will still have a few bigger chunks of vanilla….nothing to worry about. Set the bowl of intoxicatingly delicious smelling vanilla sugar aside and allow the flavours to really infuse for a few minutes.

In a medium bowl sift flour, baking soda, baking powder and salt. Mix for about 30 seconds until combined.

Add vanilla sugar and mix again just to combine.

Add butter and mix at low speed for 3 mins, because there is so little butter in this batter your mix will look like fine sand/crumb sort of texture.

Next, in a small bowl add egg and egg whites, apple sauce, yoghurt and vanilla and whisk until smooth.

Add the egg mix to the flour mix, and beat at medium speed until just combined.

Gradually add the milk in a few separate additions (i did it in 3 separate additions), beating until just combined after each addition.

Fill your cupcake cases just over 1/2 way and bake for 12-14 mins (depending on the size of your cupcakes) until just golden on top and a toothpick comes out with just a few moist crumbs when inserted into the centre.

Allow your cupcakes to cool completely before frosting or feel free to just eat them as they are, either way you are in for a tasty, tasty treat.

Nutritional Info (approx per regular size cupcake) obtained using fatsecret.com –

Cal – 78
Fat – 0.3g
Carbs – 16.3g
Protein – 1.9g