Vanilla Bean Cupcakes

Name: Vanilla Bean Cupcakes
Prep time: 30 min
Total time: 1 h 20 min
Yield: 24
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

30 Minutes Prep1 Hour 20 Minutes Total
24 Servings
300 Calories per Serving

Treat your guests with these tasty vanilla bean cupcakes - a perfect baked dessert.

Ingredient List

Cupcakes

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

Frosting

4 cups powdered sugar
1 cup unsalted butter, softened
1/8 teaspoon salt
Reserved 1/4 cup milk-vanilla seed mixture

Preparation

Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.

Tips

To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.
Place frosting in large resealable freezer bag. Cut off one bottom corner to create about a 1-inch opening. Pipe frosting in a circular motion over cupcakes for an extra-special finish.
This vanilla-bean frosting would be wonderful on chocolate cake as well.
Serve these cupcakes with a cup of coffee or a latte.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 15g 23%, Saturated Fat 9g 45%, Cholesterol 70mg 24%, Sodium 140mg 6%, Potassium 50mg 1%, Total Carbohydrate 39g 13%, Dietary Fiber 0g 0%, Vitamin A 10%, Vitamin C 0%, Calcium 6%, Iron 4%, Vitamin D 6%, Vitamin E 2%, Thiamin 8%, Riboflavin 8%, Niacin 4%, Vitamin B6 0%, Folic Acid 6%, Vitamin B12 4%, Pantothenic Acid 2%, Phosphorus 6%, Magnesium 0%, Zinc 0%, Selenium 10%, Copper 0%, Manganese 4%

Other Nutrients (Amount per serving)

Calories 300, Calories from Fat 130, Trans Fat 1/2g, Monounsaturated Fat 4g, Polyunsaturated Fat 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 28g, Protein 3g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 0, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 4tsp