Pretty Vanilla Bean Cupcakes

As you can tell, I’m on a roll with baking cupcakes these days!  My husband is definitely not complaining 😉
The beauty of these pretty cupcakes is in the pure vanilla bean that’s used in both the luscious butter cream frosting & in the sinfully decadent cupcake batter!  The vanilla bean seeds lovingly enrobe the batter & frosting with tiny black specks that adds such sweet beauty to them that they’re almost too pretty to eat 😉  I also added a touch of glamour with a dusting of silver sanding sugar to dress them up just a little bit!  Divine!
 Vanilla Bean Cupcakes 
{12 Cupcakes}
  • 1 stick butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup {whole} milk
  • 1 vanilla bean, seeds scraped out
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour
Preheat oven to 350°F.  Cream together the butter and sugar and add the eggs one by one, beating after each addition. Whisk together the dry ingredients in a large bowl & in another bowl mix together the milk and vanilla bean seeds. Alternate adding the dry ingredients and the milk/vanilla to the batter.  Do not over mix!
Pour batter into greased (or lined) cupcake tins.  Bake for 25 minutes.  Let cool thoroughly before frosting!
♥ Vanilla Bean Butter Cream
  • 1 stick butter, softened
  • 2 cups confectioner’s sugar
  • 1 tablespoon {whole} milk
  • 1 tsp vanilla extract
  • 1 vanilla bean, seeds scraped out  
Beat the butter & vanilla bean seeds on high until soft.  Add the confectioner’s sugar and beat well.  Add milk and vanilla extract and beat on high for about 5-7 minutes, until light and fluffy.  Either pipe the butter cream or use the offset spatula to frost the cupcakes.  Lastly, top with sanding sugar for that extra touch of glam!
♥ I will definitely find more excuses to make these again!
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