The best Vanilla Bean Cupcakes Ever

Cupcakes  are scrumptious delights.  I found the perfect palate pleasing cupcake recipe!  These are moist and absolutely delicious. My sister in law made these for her party. I couldn't get enough of em. 



       Ingredients for batter:  
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract)
1/2 cup buttermilk



   Ingredients for frosting:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk 
2 teaspoons Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract)
1 1/2 cups (3 sticks) butter, cut into 24 pieces and softened at room temperature

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Chill this frosting for 30-60 minutes prior to piping.  I chilled it about 40 minutes, and it worked great!  *Makes about 4 cups frosting (plenty for two 9-inch cake layers)
I adapted this recipe from  the sisters cafe. 

You can substitute for this  frosting: ( From trubochki)

1 stick butter

1/2 cup powder sugar

8 oz cream cheese

8 oz cool whip

1 can sweetened  condensed milk

2 teaspoons Vanilla Bean Paste

I used Cupcake frosting from Natasha's Kitchen and it was delicious with these cupcakes!!!

I started with making cream first.  In a medium bowl, combine the sugar, flour, cornstarch and salt.

 Slowly whisk in the milk until the mixture is smooth.

Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan.

Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc.

 It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably. Now set it aside to cool down.






Preheat oven to 350 for light aluminum or silicone muffin pans or 325 for dark, non stick muffin pans. Line about 16-24 muffin cups and set aside.
Start making batter. 

 Make sure that butter is soft at room temp (Or microwave for 20 sec).

 In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed.

Mix in eggs and egg yolk one at a time.

Add vanilla bean.

Put dry ingredients in the strainer. Or mix it in a bowl.

 Add 1/3 of the flour mixture to the wet ingredients.  Combine.  Add 1/2 of the buttermilk.  Mix.  Add another 1/3 of the dry indredients.  Mix. Add the final 1/2 of the buttermilk.

Mix and then add the final 1/3 of the dry ingredients.  Mix until combined and the batter is smooth.

Now  the batter is ready.

Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway. Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.  Don’t over bake! It makes 12-18 cupcakes

I put cream to cool down in the water bath.

Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this)

Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy.

Add vanilla.  Chill frosting about 30 minutes before piping.

Cool down cupcakes and decorate it.
Enjoy with coffee or tea.