Classic Vanilla Bean Cupcakes

Ingredients

Classic Vanilla Bean Cupcakes
• 2 1/2 cups all-purpose flour
• 1 cup cake flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 cup milk
• 1/2 cup plus 3 tablespoons heavy cream
• 4 teaspoons vanilla extract
• 2 vanilla beans, scraped
• 1 cup unsalted butter, at room temperature
• 2 3/4 cups sugar
• 3 eggs

Vanilla Bean Buttercream
• 2 cups butter
• 9 cups confectioner's sugar
• 2 vanilla beans, scraped
• 2 tablespoons vanilla extract
• 2 tablespoons heavy cream
• 1 teaspoon salt

Instructions

Classic Vanilla Bean Cupcakes
1. Preheat the oven to 350° F and line 24 muffin cups with paper liners.
2. In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt.
3. Combine the milk, heavy cream, and vanilla extract in a large measuring cup with a spout.
4. Cream together the butter and sugar in the bowl of a stand mixer using the paddle attachment until smooth and creamy, for about 1 minute.
5. Add the eggs one at a time, mixing well and scraping the bowl until incorporated.
6. Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Do this with the mixer at a low speed. Scrape the bowl and paddle until everything is incorporated and the batter is smooth.
7. Add the vanilla beans to the batter and mix slowly until fully incorporated.
8. Let the batter rest for 15 minutes. Stir gently before use.
9. Bake for about 20 minutes. The cupcakes should still be very pale and turn golden on the edges. Let cupcakes cool in the pans for 5 minutes before transferring to a cooling rack.

Vanilla Bean Buttercream
1. Cream butter in mixing bowl.
2. Slowly sift the confectioner's sugar into the butter and mix until incorporated.
3. Add the heavy cream, vanilla extract and salt and blend into the frosting.
4. Add the vanilla beans and mix slowly until the beans are blended into the frosting.
5. Pipe frosting onto cupcakes!

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