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Ingredients
- frosting:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla bean paste
- 3/4 cup buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
- 2 sticks unsalted butter, softened
- 1/4 teaspoon salt
- 5 1/2 cups powdered sugar
- 1 tablespoon vanilla bean paste
- 1-2 tablespoons heavy whipping cream
Preparation
Step 1
Preheat oven to 350 degrees. Line cupcake tins with liners (makes 12-15).
Whisk flour, baking powder, and salt in a medium bowl.
Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla bean paste.
Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting!
To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in vanilla bean paste and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
Note: you can make the frosting the day before, but let it come to room temperature before using.