Very Vanilla Cupcakes

I love Valentine's Day not because of the cheesy romantic connotations but because it is an excuse to bake! This year I went all out with two batches of cupcakes. The second recipe will be posted tomorrow.

Vanilla sugar can be made simply by placing a vanilla bean pod into a pound of sugar and allowing it to sit for a couple days. Store in an airtight container.

From the Cupcake Blog, makes two dozen cupcakes

3/4 cup butter, softened
1 2/3 cups vanilla sugar
2 eggs
2 2/3 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 vanilla bean pod

1 cup butter
1 8 ounce package cream cheese
2 teaspoons vanilla extract
1 vanilla bean pod
4 to 5 cups icing sugar

Preheat the oven to 375 F and line a muffin tin with cupcake papers.

In a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well to combine.

Combine the dry ingredients in a small bowl and whisk to combine. Slice the vanilla bean pod and scrape out the seeds into a small bowl. Add the milk and vanilla extract and stir to combine. Add a third of the dry ingredients to the butter mixture and beat to combine. Add half of the milk mixture and beat to combine. Continue alternating between the dry ingredients and milk mixture until fully incorporated.

Scoop the batter into the cupcake papers, fill to about 2/3 full.

Reduce the oven temperature to 350 F and bake for 22 to 25 minutes or until a cake tester comes out clean. Allow to cool completely.

In the meantime, make the frosting by beating the butter in a stand mixer with a whisk attachment at medium-high speed until creamy. Add the cream cheese and beat to combine. Slowly add the sugar. Add the vanilla extract, seeds from the vanilla bean pod and milk. Continue beating until light and fluffy.

Frost cool cupcakes.

♥  Amy