Vanilla Bean Cupcakes and the Perfect Buttercream…
Yield: 30 cupcakes or 60 minis
 
Ingredients
  • 3 cups cake flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 vanilla bean, split lengthwise
  • 16 tbsp. unsalted butter, at room temperature
  • 2 cups sugar
  • 5 large eggs, at room temperature
  • 1¼ cups buttermilk, at room temperature
  • 1 tbsp. vanilla extract
For the Frosting:
  • 2 sticks of butter softened
  • 2½ cups powdered sugar
  • 1 vanilla bean, split lengthwise
  • 2 tsp. vanilla extract
  • 2-6 tablespoons of milk or cream
  • Yield: approximately 30 cupcakes (Or 60+minis)
Instructions
  1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
  2. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to a large bowl. Scrape the vanilla bean seeds into the bowl with the butter and discard the pod (or stick it in your sugar canister like I do.) Beat with an electric mixer on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
  3. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
  4. Divide the batter between the prepared paper liners, filling each about ⅔ of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired.
For Frosting:
  1. Beat Butter and scraped out vanilla bean with an electric mixer until pale and fluffy, (about 3 minutes.) Add the powdered sugar and beat well until mixture is thick and almost paste like. Add extract and 1 tablespoon of milk/cream. Beat well. Slowly add more milk 1 spoon at a time if you think your frosting is too thick or dry. Frost cooled cupcakes as desired.
Recipe by The Baker Chick at https://www.thebakerchick.com/vanilla-bean-cupcakes-and-the-perfect-buttercream/