Ingredients
3/4 cup unsalted butter, softened1-1/4 cups sugar2 large eggs, room temperature2 vanilla beans2 cups cake flour2 teaspoons baking powder1/2 teaspoon salt2/3 cup 2% milkFROSTING:1 package (8 ounces) cream cheese, softened6 tablespoons unsalted butter, softened1-1/2 teaspoons vanilla extract3 cups confectioners’ sugar Assorted sprinkles and coarse sugar
Preparation
Preheat oven to 375°. Line 18 muffin cups with paper liners.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar. Refrigerate leftovers.
