Vanilla Bean Cupcakes w/Vanilla Bean Buttercream

14-16 cupcakes or 9 x 9 cake pan

 

1 cup sugar

1 vanilla bean* (scrape out the seeds)

1 1/2 cups cake flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup unsalted butter, room temperature

2 large eggs

1/2 cup Greek yogurt (or sour cream)

1/4 cup vegetable oil

1 Tbsp. vanilla

1/2 cup whole milk (I used almond milk)

 

Preheat oven to 350 degrees. Combine the sugar and the seeds from the vanilla bean. Using a large spoon, apply pressure to break-up the seeds and infuse the vanilla flavor into the sugar.

 

In a medium bowl, mix the cake four, baking powder, baking soda, and salt. Add the sugar-vanilla mixture until well combined. Add the butter and mix on medium speed for 3 minutes—-it should resemble coarse bread crumbs. 

 

In another bowl combine eggs, sour cream, vegetable oil, and vanilla until smooth. Add this to the flour mixture and beat on medium just still smooth. Slowly add the milk until blended in. Do not over mix. 

 

Fill cupcake liners 2/3 full. Bake 15-16 minutes until they test done, but are not browned.

 

 

Vanilla Bean Buttercream

 

1 1/2 cups powdered sugar, sifted

1/2 cup unsalted butter, room temperature

1 vanilla bean*, (scrape out the seeds)

1 Tbsp. milk

1/8 tsp. salt

 

Combine all the ingredients in a medium bowl.