Vanilla Bean Cupcakes

Sugary & Buttery - Vanilla Bean Cupcakes

I love vanilla! And even more so, I love the flavor of a real vanilla bean. I’ve been looking for a delicious and moist vanilla cake recipe and finally found one by Sweetapolita that I slightly adapted here. It’s just great! And a real delight is the topping: white chocolate cream cheese frosting flavored with… that’s right, vanilla bean!

Sugary & Buttery - Vanilla Bean Cupcakes

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Vanilla Bean Cupcakes

  • Author: Melina Thompson
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 mins
  • Yield: 18 1x


  • 3 egg whites
  • 110 ml whole milk
  • 190 g flour
  • 210 g sugar
  • 1/2 vanilla bean
  • 100 g butter (room temperature)
  • 1 tsp baking powder
  • pinch of salt
  • 200 g White Chocolate, chopped
  • 150 g cream cheese
  • 2 tbsp creme fraiche
  • 1/2 or 1 tbsp powdered sugar
  • 1/2 vanilla bean


  1. Preheat your oven to 180°C / 350°F and line your muffin pan with cupcake wrappers.
  2. Mix the egg whites with the inside of half a vanilla bean and 50 ml milk, carefully whisk until combined. Set aside.
  3. Mix the sugar with the flour, the baking powder and a pinch of salt until its well combined. Adding the rest of the milk and the butter, whisk the batter on low speed until moist.
  4. Add the egg white-vanilla mixture and beat the batter on medium speed for about 20-30 seconds.
  5. Fill the batter in your muffin pan, fill it up a little more than 3/4.
  6. Bake for about 15-20 mins until a tooth pick inserted comes out clean.
  7. FROSTING: Melt the white chocolate and let it cool down for a few minutes. Mix the white chocolate with the cream cheese and creme fraiche and whisk till creamy.
  8. Incorporate the inside of the other half of the vanilla bean and the sifted powdered sugar.
  9. After you’ve filled the frosting in an icing bag, place it in your fridge for about 20 minutes to let the frosting stiffen a little bit. It will form a nicer head on your cupcakes. I used a 15 mm round tip here but they will look cute with any other tips as well, feel free to experiment!


  • Anonymous

    Pure vanilla perfection…I could eat it right off the screen! Great staging/photography as usual!

  • Jenny @ BAKE

    your photographs are to die for! I love the decadence of the little black vanilla specks against the pure white!

  • bibikwannabe

    These looks soooo delicious, and I don’t even like white chocolate but I will have to try this as my husband does!

    Anyway, did you use block cream cheese or spreadable? And, was it just a regular block of white chocolate, melted in a double boiler? I’ve tried to melt white chocolate chips before (microwave and double boiler) but without success! 🙁 Any advice/help here will be greatly appreciated!

  • Anonymous

    very beautiful arty pix and presentation of the cupcake

  • Anonymous

    wondering if you can but the Ingredients into cups, tablespoon and teaspoon

  • Ashley

    I used this recipe as a base and made some adjustments. It turned out wonderful! Thanks much. For the non-metric conversions: (Although, it is always better to weigh your ingredients)

    1 stick butter
    1 1/4 cup sugar (vanilla if you have it)

    3 egg whites
    1/2 cup milk (I used buttermilk)

    1 1/2 cup flour (I used cake flour)
    1 tsp baking soda
    1/2 tsp salt

    I used a slightly different method and I haven’t made the frosting yet, but it was so great! I know I’m a bit late in the reply, but I hope it finds other readers well.

  • Anonymous


    Usually in baking, you use sticks of butter and blocks of cream cheese instead of the spreadable varieties, which tend to change the texture of your baked goods.
    Also, I melt down chopped blocks of chocolate over a double boiler. Chocolate chips contain stabilizers and usually don’t melt down well at all!

    Hope that helps!

  • Eneida Mason

    Hi, where can I get these liners?
    You pictures are amazing!
    Going to try recipe tonight 😉

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