Classic Vanilla Cupcakes

Instructions

1. Preheat oven to 350F.
2. Line cupcake pans with liners; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
5. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
6. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely before frosting.

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.
2. 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.