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Vanilla Bean Cupcakes
Vanilla Bean Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Impress guests with delicious vanilla bean cupcakes, a perfect baked treat.
Ingredients:
  • 2 vanilla beans, each cut in half lengthwise
  • 1 1/2 cups milk
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 4 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1/8 teaspoon salt
  • Reserved 1/4 cup milk-vanilla seed mixture
Instructions:
  • Scrape out vanilla bean seeds into a microwave-safe bowl, then add the empty bean pod and cover with 3/4 cup of milk. Microwave on high for 1 minute or until it boils. Allow it to sit for 15 minutes. Remove the bean pod, pour in the rest of the milk, and mix thoroughly. Set aside 1/4 cup of the milk mixture for later use.
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups. In a medium bowl, combine flour, baking powder, and 1/2 teaspoon salt. In a large bowl, cream 3/4 cup butter with an electric mixer for 30 seconds, then gradually add sugar, beating well after each addition for 2 minutes. Add eggs one at a time, beating well after each addition. On low speed, alternate adding flour mixture and milk mixture, beating just until combined. Divide batter evenly among muffin cups and bake for 17 to 22 minutes until a toothpick comes out clean. Cool for 5 minutes, then transfer to cooling racks to cool completely. In a large bowl, beat frosting ingredients on low speed until blended, adding 1 tablespoon of reserved milk mixture at a time. Frost cupcakes generously.

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