Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting

Vanilla Bean Cupcakes with a decadent Vanilla Bean Buttercream Frosting! that is a decadent duo and we’re doubling up at the vanilla bean because why now not? With these cupcakes you get a soft, wet crumb and a candy impossible to resist flavor that everybody will fall in love with!

What do you do with mini roses which might be getting ready to dying? Use them to beautify cupcakes of course! these Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting are an elegant cupcakes in order that they want a few quite decorations right?

truely they’re best just adorned with gold or white sprinkles or even no sprinkles because the little vanilla bean flecks upload their own flare. those cupcakes use use 2 vanilla beans (among the cupcakes and frosting) plus 1 half of tsp vanilla in order that they have a no longer-to-be-questioned real vanilla taste with a view to have anyone swooning! that is how you do cupcakes.

Ingredients :

Cupcakes

• 3/4 cup (107g) all-purpose flour
• 3/4 cup (98g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp (heaping) salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup + 2 Tbsp (180g) granulated sugar
• Seeds of 1 vanilla bean
• 1 large egg
• 2 large egg whites
• 1 tsp vanilla extract
• 2/3 cup (scant) (145ml) milk (anything but skim)

Vanilla Bean Buttercream Frosting

• 3/4 cup (170g) butter, nearly at room temperature (preferably 1/2 cup unsalted and 1/4 cup salted)
• Seeds of 1 vanilla bean
• 3 cups (380g) powdered sugar
• 2 Tbsp (30ml) heavy cream
• 1/2 tsp vanilla extract

Instructions :

1. For the cupcakes: Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. 
2. Whisk and sift dry ingredients: Sift all-purpose flour and cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
3. Cream together mixture: In the bowl of an electric stand mixer fitted with the paddle attachment that constantly scrapes bowl, cream together butter, granulated sugar and seeds of 1 vanilla bean until mixture is pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla extract.
4. Mix in dry ingredients alternating with milk: With mixer set on low speed add flour in three additions alternating with 1/2 of the milk in two addditions.
5. Fold batter and divide among cups: Remove bowl from stand mixer and scrape bowl and gently fold batter with a spatula to ensure everything is evenly combined. Divide batter among paper lined muffin cups filling each cup 2/3 full. 
6. Bake until set: Bake in preheated oven until a toothpick inserted into center comes out clean, about 17 - 20 minutes. 
7. Cool completely: Remove from oven, transfer cupcakes to a wire rack to cool (after about 5 - 10 minutes of cooling I like to transfer my cupcakes to an airtight container to finish cooling so they don't dry). Once cool frost with Vanilla Bean Buttercream Frosting. Store cupcakes in an airtight container.
8. For the frosting: In the bowl of an electric stand mixer cream together butter and seeds of one vanilla bean until butter is fluffy. Add in powdered sugar, cream and vanilla and whip until frosting is light and fluffy