vanilla bean cupcakes

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cupcakes

1 1/2 cups plus 2 tablespoons flour

1/4 teaspoon kosher salt

1 1/4 teaspoon baking powder

1/2 cup unsalted butter at room temperature

1 cup sugar

1 whole egg plus 2 egg whites

1/2 cup whole milk

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

1 vanilla bean

icing

1/2 cup unsalted butter at room temperature

1 1/4 cups confectioner's sugar

1 vanilla bean

1. Preheat oven to 350*. Spray muffin tin with non stick cooking spray (or use paper liners). Cut open and scrape out the vanilla bean. Place the seeds, empty bean pod and milk into a small saucepan. Slowly heat to just under a simmer, being careful not to scald the milk. remove from heat and allow to steep and cool. Remove bean pod when cool (I dry it out and use it to make vanilla sugar). 
2. Beat the butter for a few minutes on medium speed, gradually adding the sugar and beating until light and fluffy, about 4 minutes. Add the whole egg, then the whites, one at a time until incorporated. 
3. Sift together the flour, baking powder and salt in one bowl.
4. In another bowl, whisk together the vanilla/milk, vanilla extract and sour cream.
5. Add the flour mixture alternately with the milk mixture to the butter (beginning and ending with the flour), mixing just until combined. Do not over mix.
6. Pour the batter into the prepared muffin tins and bake until light golden brown, about 18 to 20 minutes.  rotate the muffin pan after 15 minutes. Check often so as not to over bake. Cool on a wire rack and frost.
7. For the frosting, beat the butter until smooth then gradually add the confectioner's sugar. Scrape beans out of the pod and mix into the frosting (save the pod).