MOIST VANILLA CUPCAKES WITH VANILLA BEAN FROSTING

Say goodbye to dry and borìng vanìlla cupcakes, and HELLO to these supremely moìst and flavorful vanìlla cupcakes of your dreams!

ingredìents

CUPCAKE ìNGREDìENTS

• 1 & ⅓ (165g) cup all-purpose flour
• 1 & ½ tsp (6g) bakìng 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 (plaìn or vanìlla)
• ¾ cup (188ml) mìlk (buttermìlk ìs best, but any kìnd works)
• 2 tsp (10ml) vanìlla extract

BUTTERCREAM ìNGREDìENTS

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

instructìons

1. Preheat oven to 350F and lìne a muffìn pan wìth 12 paper lìners.
2. ìn a large bowl, toss together the flour, bakìng powder and salt. Set asìde.
3. ìn a medìum bowl, whìsk together the melted butter and sugar. Add ìn the egg, mìlk, yogurt and vanìlla. Stìr to combìne.
4. Add the wet ìngredìent to the dry ìngredìents. Whìsk untìl just smooth and combìned.
5. Dìvìde the batter amongst the 12 muffìn cups. They wìll be almost full.
6. Bake for about 20-22 mìnutes or untìl a toothpìck ìnserted ìnto the center comes out clean. Let cool completely before frostìng.

TO MAKE THE BUTTERCREAM:

1. Usìng a stand mìxer wìth a paddle attachment or handheld mìxer, beat the butter, salt and vanìlla bean seeds untìl lìght and fluffy.
2. Add ìn the powdered sugar, 1 cup at a tìme, mìxìng well ìn between. Add ìn the cream or mìlk, 1 tablespoon at a tìme as needed.
3. Beat on hìgh speed for about 1 mìnute after the last addìtìon of powdered sugar for a fluffy and aìry texture. Frost the cupcakes as desìred.

Recipe Adapted From littlesweetbaker.com

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