Vanilla Bean Cupcakes with Vanilla Buttercream Frosting

Cupcakes are one of those desserts that most people cannot resist. I love them! They are decadent, delicious and easy to make. This recipe is simple and perfect for a quick and easy dessert. I love lots of buttercream frosting. In fact, I am one of those people that wants the piece of birthday cake with the big rose on it, just so I can have some extra frosting:-)

These are moist, flavorful, and so good, you will want to eat five or six. Look at how creamy this frosting looks, and yes, the buttercream is just as rich and sinful as it looks. Ready to make cupcakes? LETS GO!

Vanilla Bean Cupcakes

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise

1 teaspoon Trader Joes Vanilla Bean paste
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

Directions

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.

In a medium-mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. (you can use a regular mixer if you don’t have a mixer with a paddle attachment) Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod. Beat 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.

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.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

 Vanilla Buttercream
Ingredients:
2 sticks) unsalted butter, softened to room temperature
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  

To create the swirl effect for your cupcakes, you will need:

A pastry bag

1M (open start tip)

Place the open star tip inside of your pastry bag. Fill the bag with frosting, Hold the tip at a 90 degree angle and pipe frosting on the outer edge of the cupcake and work inward. 

Enjoy your cupcakes! These are lovely with an ice cold glass of milk or a hot cup of coffee, or a scoop of ice cream:-)