Vanilla Bean

Cupcake #5-
First things first: This might be the best cupcake I have yet to create.
As I said, I don't usually like or eat what I make. But these were exactly what I had been looking for.
Prior to these, I had never made a decent vanilla cupcake. Too doughy or sweet or dry, whatever it was, it wasn't working. Even my go-to blog, The Cupcake Project didn't have a decent recipe. Until now! And it came at exactly the right time. For months I had been waiting for her to post her findings on the "Quest for a Vanilla Cupcake" and I couldn't wait to try it out when she finally did! A new acquuaintance also mentioned a love for a good vanilla cupcake, so of course I hopped right on it.
I followed the recipe exactly as she posted it- and it was absolutely fabulous. A little too cakey for my usual expectation, but it fit the cupcake well and still kept great moisture. Next time I make them (because there WILL BE a next time) I'll play with my own taste and variations to make it absolutely perfect. For now, I'll just pass along this fantastic recipe! The vanilla bean buttercream frosting was a perfect pairing to this cupcake. It was sweet and creamy like ice cream, a frosting that would go deliciously with any other cake. Below I posted my adapted recipe and I definitely urge you to try it- you will not be disappointed!
As far as vanilla bean goes, I know it's a little pricey. I paid $9 for 2 beans, and that is about what you need for a full batch of both the cupcakes and the frosting. I don't usually like to spend that on cupcake supplies, but I was on the hunt for a good recipe and was willing to do what I had to in order to find it. I'm aware that's not always ideal for everyone, myself included, so if you're interested in this recipe they are available to buy online at a much cheaper cost! Everyone needs a basic vanilla cupcake, and I couldn't have asked for a better one.

Vanilla Bean Cupcake:
1 c. sugar
1 vanilla bean
1 3/4 c. cake flour, not self rising
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick of butter @ room temp.
2 large eggs @ room temp.
1/3 c. sour cream
1/4 c. canola/vegetable oil
1 tbs pure, not imitation, vanilla extract
2/3 c. whole milk

1)Combine sugar and seeds from vanilla bean. Using the back of a metal spoon, move around the bowl and apply pressure to break up large bean clumps and infuse the vanilla into sugar. Set aside.
2)Mix together cake flour, baking soda/powder, and salt. Add vanilla sugar mixture.
3)Add butter and mix on low for about 3 minutes- it will be fine and crumby
4)Seperately, whisk eggs, sour cream, oil and vanilla extract until smooth
5) Add the egg mixture to the flour mixture until just combined
6)Slowly add the milk and mix until just combined- batter will be liquid, that's how it should be!
7) Fill your cupcake liners just over halway, they rise quite a bit
8)Bake for 14-17 minutes at 350 degrees, or until light golden brown

Vanilla Bean Buttercream Frosting:
2 1/2 sticks of butter @ room temp.
1 vanilla bean
2 1/2 c. powdered sugar
Pinch of salt
1 tsp vanilla extract
2 tbs whole milk

1) Beat the butter at medium speed until smooth
2) Scrape the vanilla beans into the butter and beat until combined
3) Add the powdered sugar and salt, about 1 minute
4) Add vanilla and milk until incorporated
5)Beat an additional 2-4 minutes until light and fluffy