Name: Vanilla Bean Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 servings
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

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

Instructions

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.