Vanilla Bean Cupcakes

This recipe is for that person who is a kid at heart. Who doesn't love a good vanilla cupcake with sprinkles. I made these cupcakes for my brother in-law for his birthday. I would normally do an off the wall flavor with crazy colors. He asked for a vanilla cake and said  to make sure to use sprinkles. This cake is so light and moist. The Frosting, its creamy and rich. Nothing like a classic made all grown up. 

Vanilla bean cake
Ingredients:

• 3 cups cake flour

• 1 tbsp. baking powder

• ½ tsp. salt

• 1 vanilla bean, split lengthwise

• 16 tbsp. unsalted butter, at room temperature

• 2 cups sugar

• 5 large eggs, at room temperature

• 1¼ cups buttermilk, at room temperature

• 1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes

  
Vanilla Buttercream

Ingredients

• 8 tbsp butter, at room temperature
• 3 tbsp whole milk, as needed
• 1 tsp pure vanilla extract
• 3½ cups confectioners sugar

Directions

1. Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.
2. With the mixer on low speed, gradually add the confectioner's sugar, beating until the frosting is spreadable. If the frosting is too stiff, add the remaining milk.

Notes

Prepare ahead: The icing can be refrigerated in a covered container for 2 days. Bring to room temperature before using. If too stiff to spread, stir in a little extra milk.