Vanilla Bean Cupcakes
34 mins (prep 20, cooking 14)
11 ingredients
36 servings
Credited to Sarah Howard- printed on May 12 edition of Creative Loafing. This cake calls for whole eggs along with an equal ratio of egg whites to keep it light and fluffy, and maintain the pure color. The use of the vanilla bean makes a big difference in the fragrance and overall taste of the cake as well, so go ahead and splurge in the spice aisle. After you're done scraping out the tiny seeds, throw the pod into a mason jar with baker's sugar, keep it in the cupboard and use the vanilla-infused sweetness to add an extra dimnsion to your recipes.

Categories:  <-60-mins , holiday , cupcake , easy , 3-steps-or-less , north-american , cakes , american , number-of-servings , time-to-make , for-large-groups , dessert ,
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Serving Size (45.07 g)
Servings 36
Amount per Serving
Calories 202.04 Calories from Fat 62.91
% Daily Value *
Total Fat 6.99g 387.08%
Saturated Fat 0.69g 123.9%
Trans Fat 0.17g %
Cholesterol 3.45mg 41.4%
Sodium 102.65mg 153.97%
Total Carbohydrate 32.24g 386.92%
Dietary Fiber 0.35 g 50.74%
Sugars 22.19 g %
Protein 3.06g 220.33%
Vitamin A 9.01IU% Vitamin C 0.28mg%
Calcium 85.8mg% Iron 0.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vanilla bean