Vanilla-Lover Cupcakes

Vanilla-Lover Cupcakes

Vanilla-Lover Cupcakes
Nutrition Information
  • Serves: 12
  • Serving size: 1 cupcake with 1 tablespoon frosting and 1 raspberry
  • Calories: 230
  • Fat: 9 grams
  • Saturated fat: 6 grams
  • Trans fat: 0 grams
  • Carbohydrates: 33 grams
  • Sugar: 17 grams
  • Sodium: 173 milligrams
  • Fiber: 1 gram
  • Protein: 5 grams
  • Cholesterol: 71 milligrams
Prep time: 
Cook time: 
Total time: 
Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.
  • 1 ¼ cups unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup (B/c stick) unsalted butter, melted
  • ¼ cup unsweetened applesauce
  • ¼ cup nonfat vanilla Greek yogurt
  • ¾ cup granulated sugar
  • 1 cup low-fat milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 2 whole vanilla beans
  • 12 fresh raspberries, for garnish
  1. Preheat the oven to 350°F. Insert paper liners in a 12-cup cupcake tin and set it aside.
  2. In a medium bowl, sift together the all-purpose flour, pastry flour, baking powder, baking soda, and salt. In a large bowl, whisk together the melted butter, applesauce, and yogurt. Add the sugar and stir to combine. Add the milk. Then add the eggs, one at a time, whisking until each one is incorporated into the batter. Stir in the vanilla extract. Slowly add the dry ingredients to the wet, folding gently until completely combined. Scoop a heaping ¼ cup of the batter into each cupcake liner. Gently tap the tin against the counter several times to remove any air bubbles.
  3. Place the tin in the oven and bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Remove the tin from the oven and set it aside to cool for 5 minutes; then transfer the cupcakes to a wire rack to cool completely.
  4. Meanwhile, to make the vanilla bean frosting: Combine the whipping cream and sugar in a medium bowl. On a cutting board, split the vanilla beans in half lengthwise. Then, using the tip of the knife, carefully scrape out the seeds and add them to the cream. Using an electric stand mixer or handheld mixer, whip until stiff peaks form, about 5 minutes.Top each cooled cupcake with 1 tablespoon of the whipped cream frosting and garnish with a raspberry. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.



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