Vanilla Bean Cupcakes with Buttercream Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kelly Senyei
Skip the store-bought sweets in favor of a foolproof recipe for the best vanilla bean cupcakes topped with buttercream frosting.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups sugar
- 2 large eggs
- 1 vanilla bean
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk
Instructions
- Preheat the oven to 350 °F. Line cupcake tins with wrappers.
- In a medium bowl, sift together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined.
- Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined.
- Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting.
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