MOIST VANILLA CUPCAKES WITH VANILLA BEAN

IngredientsCUPCAKE INGREDIENTS

• 1 & ⅓ (165g) cup all-purpose flour
• 1 & ½ tsp (6g) baking powder
• ¼ tsp (1g) salt
• ½ cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) sugar
• 1 large egg
• ¼ cup (60g) Greek yogurt (plain or vanilla)
• ¾ cup (188ml) cold milk (buttermilk is best, but any kind works)
• 2 tsp (10ml) vanilla extract

BUTTERCREAM INGREDIENTS

• ¾ cup (170g) unsalted butter, room temperature
• 1/4 tsp (1g) salt
• seeds of 1 vanilla bean (or 1 tsp vanilla extract)
• 3 cups (375g) powdered sugar
• 2–3 tbsp (30-45ml) cream or milk

Instructions

• 
  
• Preheat oven to 350F and line a muffin pan with 12 paper liners.
• In a large bowl, toss together the flour, baking powder, and salt. Set aside.
• In a medium bowl, whisk together the melted butter and sugar. Then mix in the egg, yogurt, cold milk, and vanilla.
• Add the wet ingredient to the dry ingredients. Whisk until just smooth and combined.
• Divide the batter into the 12 cupcake liners.
• Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

TO MAKE THE BUTTERCREAM:

• Using a stand mixer with a paddle attachment or handheld mixer, beat the butter, salt, and vanilla bean seeds until light and fluffy.
• Add in the powdered sugar, 1 cup at a time, mixing well in between. Add in the cream or milk, 1 tablespoon at a time as needed.
• Beat on high speed for about 1 minute after the last addition of powdered sugar for a fluffy and airy texture. Frost the cupcakes as desired.

Notes

• Leftovers can be stored in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge. You can also freeze these cupcakes for up to 3 months. 

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