Directions:

For the cupcakes:

3/4 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
2 vanilla beans
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk

For the frosting:
1 package (8 ounces) cream cheese, softened
6 tablespoons unsalted butter, softened
1-1/2 teaspoons vanilla extract
3 cups confectioners’ sugar
Assorted sprinkles and coarse sugar

Directions

Step 1: Cream butter, sugar and eggs:
Start this recipe by creaming together the softened butter and sugar until nice and fluffy—about five minutes. Then beat in the eggs one at a time, fully incorporating after each addition.

Step 2: Prep your vanilla beans: Take the seeds and pop them right into the creamed mixture and blend them in.

Step 3: Add the dry ingredients and milk: In a large bowl, whisk together the cake flour, baking powder and salt. Alternate adding this mix and the milk until you have a rich, smooth batter.

Step 4: Fill cupcake liners 2/3 way full

Step 5: Bake and cool: Bake the cupcakes at 375ºF for 18 to 20 minutes. Few dry crumbs = done. Let your bakes cool for 10 minutes in the pan before removing to cool completely on a wire rack.

Step 6: Stir up the frosting: Start by blending together the softened butter, cream cheese and vanilla extract. Then slowly add in the confectioners’ sugar until you have a fluffy frosting ready for piping.