VERY VANILLA CUPCAKES

Here’s a cupcake for all of you vanilla lovers out there. I love a decadent chocolate dessert as much as the next gal, but vanilla has my heart and soul. In my opinion there’s nothing better than a really fantastic dessert where vanilla shines front and center.

With that in mind, I went ahead and created my dream vanilla cupcakes. And these beauties are about as vanilla-y as you can get!— with a heavy dose of both vanilla extract and vanilla beans. They’re so light and tender, and intensely flavorful. Topped with a pillow of fluffy whipped vanilla frosting, they’re practically perfect.

INGREDIENTS:
CUPCAKES:

1/2 cup (1 stick, 113 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 vanilla bean, scraped OR 1 teaspoon vanilla bean paste
2 cups (240 grams) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (250 ml) buttermilk, well-shaken

BUTTERCREAM FROSTING:

1 cup (2 sticks, 226 grams) unsalted butter, softened to room temperature
4 cups (454 grams) powdered sugar, sifted
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup (60 ml) heavy whipping cream

DIRECTIONS:
TO MAKE THE CUPCAKES:

Preheat oven to 350°F. Line a standard muffin pan with paper liners or grease with nonstick spray.
With an electric mixer, beat the butter and sugar on high for about 3 minutes until pale and creamy, scraping down the bowl once or twice
Add eggs one at time, mixing after each.
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for full recipes please see : https://www.completelydelicious.com/very-vanilla-cupcakes/

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