📖 Instructions

1. Preheat your oven to 350°F (175°C). Place cupcake liners in a 12-cup muffin tin. I always spray a little bit of cooking spray on the liners themselves; it helps the cupcakes release perfectly, every time!
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using a stand mixer on medium speed. Don't rush this step; it's crucial for a light and airy cupcake.
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is well combined before moving on.
4. In a separate bowl, whisk together the cake flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing leads to tough cupcakes. Honestly, who wants a tough cupcake?!
6. Scrape the seeds from the vanilla bean into the batter. Gently fold the seeds in until they are evenly dispersed. This is where all that lovely vanilla flavor comes from!
7. Fill each cupcake liner about 2/3 full. Use an ice cream scoop for even filling. This ensures that they all bake evenly, too.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; every oven is different!
9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Make sure they are completely cool before frosting.
10. While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy. Start on low speed to avoid a powdered sugar cloud, then increase to medium speed.
11. Add the vanilla extract and milk. Beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.
12. If you want to incorporate vanilla bean seeds into the frosting, scrape the seeds from another vanilla bean into the frosting and mix well. Or you can just leave it as it is; still gonna be delicious!
13. Once the cupcakes are completely cool, frost them with the vanilla buttercream frosting using a piping bag or a knife. Get creative with your decorating!
14. Decorate with sprinkles or edible pearls, if desired. I mean, who can resist a little sparkle?
15. Enjoy your homemade Vanilla Bean Cupcake Cake! These are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days.