Ingredients:

  • 1 ½ cups all-purpose flour (180 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup unsalted butter, softened (113 g)
  • 2 large eggs
  • ½ cup whole milk (120 ml)
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean, split and seeds scraped
  • 1 cup unsalted butter, softened (226 g)
  • 4 cups powdered sugar (480 g)
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons heavy cream (30-60 ml)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the muffin tin with cupcake liners.
  2. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the milk, vanilla extract, and vanilla bean seeds.
  5. In another bowl, whisk together the flour and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fill the cupcake liners about two-thirds full with the batter.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Cool the cupcakes in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
  10. In a mixing bowl, beat the softened butter for the buttercream frosting until creamy.
  11. Gradually add the powdered sugar, mixing until smooth.
  12. Mix in the vanilla extract and enough heavy cream to achieve desired consistency.
  13. Frost the cooled cupcakes using a piping bag or spatula.