Vanilla Bean Cupcakes Recipe

Preheat your oven to 350 degrees F. Line two cupcake pans with paper liners.

In a large bowl, sift together the cake flour, baking powder, and salt, then set aside. In a separate medium bowl, whisk together the milk and egg whites and set that aside too.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and scraped vanilla bean seeds on medium-high speed. Continue beating until the mixture is noticeably lighter in color and fluffy, which should take about 3-4 minutes.

Add the vanilla extract to the creamed butter mixture and mix until just combined. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the wet ingredients in two batches, mixing only until everything is incorporated after each addition.

Scrape down the sides of the bowl, then increase the mixer speed to medium and beat for another 2 minutes to ensure the batter is well aerated. Fill each cupcake liner about 2/3 full.

Let the baked cupcakes cool in their pans for 5 minutes before transferring them to a wire rack to cool completely. You'll want them fully cool before frosting.

For the buttercream, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and vanilla bean seeds on medium-high speed until the mixture is light and fluffy, about 4-5 minutes. Reduce the mixer speed to low and gradually add the remaining powdered sugar.

Add the clear vanilla extract and 3 tablespoons of heavy cream or milk to the buttercream, blending until the sugar is moistened. Increase the mixer speed to medium-high and beat the frosting for 2-3 minutes until it's smooth and airy.

If the frosting feels too thick, add more heavy cream or milk 1 teaspoon at a time until you reach your desired consistency. If it's too thin, add powdered sugar 1/4 cup at a time until it thickens up. Once the cupcakes are completely cool, frost them as you like.