Ingredients

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

Instructions

1. 1.

   Preheat oven to 350°F (175°C) and line a cupcake pan with liners.

2. 2.

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

3. 3.

   In a separate bowl, cream the butter and sugar until light and fluffy.

4. 4.

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

5. 5.

   Stir in the vanilla bean seeds and vanilla extract.

6. 6.

   Alternately add the dry ingredients and milk to the butter mixture, beginning 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 cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Nutritional Facts