Vanilla Bean Cupcakes Recipe

Vanilla Bean Cupcakes Recipe photo by Taste of Home

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

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Vanilla Bean Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 18 Servings

30 20 50

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 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.

Nutritional 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.

Originally published as Vanilla Bean Cupcakes in Country Woman Christmas Annual 2012, p22