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Vanilla Bean Cupcakes

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD: 1-1/2 dozen.
My son loves these vanilla bean cupcakes! Flecks of vanilla bean in the moist, tender cupcakes give them special-occasion status. —Alysha Braun, St. Catharines, Ontario

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 2 vanilla beans
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 2% milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 3 cups confectioners' sugar
  • Assorted sprinkles and coarse sugar

Directions

  • 1. Preheat oven to 375°. Line 18 muffin cups with paper liners.
  • 2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • 3. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • 4. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar. Refrigerate leftovers.

Nutrition Facts

1 cupcake: 266 calories, 13g fat (8g saturated fat), 56mg cholesterol, 143mg sodium, 36g carbohydrate (24g sugars, 0 fiber), 3g protein.

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