These white vanilla bean cupcakes are light, fluffy, and incredibly tender, with tiny specks of real vanilla bean running through every bite—pure vanilla perfection.
Vanilla has always been one of my favorite flavors, and these white vanilla cupcakes take it to another level with a touch of salt that enhances the sweetness and brings out the depth of flavor even more.
To achieve their bright, airy texture, I use only egg whites, skipping the yolks to keep the cupcakes as light as possible. Since yolks add moisture, I replace that with heavy cream, ensuring these cupcakes stay perfectly moist while maintaining their delicate crumb.
But the real star? Vanilla. I steep fresh vanilla bean pods in warm heavy cream, capturing that deep, rich aroma that makes these cupcakes truly special. This extra step brings an unmatched depth of flavor to every bite.
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