Vanilla Bean Cupcakes

Cupcake recipe from Get Sweet Smart

 Frosting recipe adapted from Audrey's

What you need:

Cupcakes-

2 1/2 cups all purpose flour (sifted)

2 1/2 tsp baking powder

1/4 tsp salt

8 TBsp unsalted butter (room temperature)

1 3/4 cups sugar

2 large eggs (room temperature)

2 1/4 tsp vanilla extract

seeds from 1 vanilla bean

1 1/4 cups milk (room temperature)

Frosting-

1 tub of mascarpone

1 cup of powdered sugar (sifted)

seeds of half of a vanilla bean

1 tsp vanilla extract

2 1/2 cups of whipping cream

How to make them:

Preheat oven to 350˚F.

Line two muffin tins with cupcake wrappers.

In a small bowl, sift flour, baking powder, and salt together, set aside.

In a bowl of an electric mixer, cream the butter and sugar together for 3-5 minutes or until light and fluffy.

Slowly add eggs one at a time until combined.

Add vanilla and vanilla bean seeds to milk.

Add 1/3 of the dry ingredients to the egg mixture and beat with mixer until well combined.

Then at 1/3 milk and mix throughly.

Repeat with remaining ingredients, scraping bowl as needed.

Scoop batter into prepared pans and bake 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Cool cupcakes completely on wire racks before frosting.

To make the frosting:

Combine the mascarpone and sugar in a bowl of an electric mixer until smooth and creamy.

Add the vanilla beans, vanilla extract, and whipping cream.

Whip at medium-high speed until cream turns into a whipped cream consistency.

DO NOT over whip the mixture.

Spread or pipe frosting onto cooled cupcakes.

Garnish with white sprinkles then ENJOY!