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Vanilla Bean Cupcakes

My 3-year-old son loves these! Flecks of vanilla bean in the moist, tender cupcakes gives them special-occasion status.

18 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

3/4 cup unsalted butter, softened
1-1/4 cups sugar
2 eggs
2/3 cup whole milk
2 vanilla beans
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Assorted holiday sprinkles and candies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Split vanilla
beans and scrape seeds into milk; stir to combine. Add to creamed
mixture.
Combine the flour, baking powder and salt; add to creamed mixture
just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for

2 of 2

Vanilla Bean Cupcakes (continued)

Directions (continued)

16-18 minutes or until a toothpick inserted in cupcake comes out
clean. Cool for 10 minutes before removing from pans to wire racks
to cool completely.
In a large bowl, beat the cream cheese, butter and vanilla until
fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes.
Decorate with sprinkles and candies as desired. Refrigerate
leftovers. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cupcake (calculated without decorations) equals 266 calories, 13 g fat (8 g saturated fat), 56 mg cholesterol, 143 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.