Ingredients

• all-purpose flour - 1 and ½ cups
• baking powder - 1 and ½ teaspoons
• salt - ¼ teaspoon
• unsalted butter - ½ cup (1 stick)
• granulated sugar - 1 cup
• large eggs - 2
• vanilla bean - 1, seeds scraped
• vanilla extract - 1 teaspoon
• whole milk - ½ cup

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. 2.

   In a medium bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In a large bowl, beat the butter and sugar together until light and fluffy.

4. 4.

   Add the eggs one at a time, beating well after each addition.

5. 5.

   Mix in the vanilla bean seeds and vanilla extract.

6. 6.

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients.

7. 7.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

8. 8.

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. 9.

   Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Nutritional Facts