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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 18 |
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My 3-year-old son loves these! Flecks of vanilla bean in the moist, tender cupcakes gives them special-occasion status. Ingredients:
3/4 cup unsalted butter, softened |
1-1/4 cups sugar |
2 eggs |
2/3 cup whole milk |
2 vanilla beans |
2 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
frosting: |
4 ounces cream cheese, softened |
3 tablespoons unsalted butter, softened |
3/4 teaspoon vanilla extract |
1-1/2 cups confectioners' sugar |
assorted holiday sprinkles and candies |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla beans and scrape seeds into milk; stir to combine. Add to creamed mixture.
2. Combine the flour, baking powder and salt; add to creamed mixture just until moistened.
3. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 16-18 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers. Yield: 1-1/2 dozen.
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