Vanilla Bean Cupcakes Topped With Vanilla Bean Buttercream Frosting Recipes

VANILLA BEAN CUPCAKES WITH FLUFFY VANILLA BEAN MASCARPONE BUTTERCREAM

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper muffin cups.
• Add the butter and white sugar to the bowl of your stand mixer and mix on high speed until light and fluffy, scraping down the sides of the bowl a few times.
• Continue mixing on high and add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.
• Combine the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.
• Measure the milk and scrape the vanilla bean seeds into the milk, stirring well to combine.
• Add the flour mixture and the milk mixture alternatively to the butter mixture, mixing on low speed until everything is added (start and end with the dry ingredients).
• Mix on high speed for about one minute to ensure everything is combined.
• Divide the batter between the 18 prepared muffin cups and bake at 350 degrees Fahrenheit for about 17-19 minutes.
• Whip the butter and mascarpone on high speed until light and fluffy.
• Add the powdered sugar one cup at a time, whipping on high speed between each addition and scraping down the sides of the bowl.
• Scrape the seeds out of the vanilla bean and add them to the frosting, along with the heavy cream and salt.
• Whip on high until well combined, scraping down the sides of the bowl.
• Cool the cupcakes completely on a wire rack.
• Add the frosting to a large piping bag fitted with a large star tip and pipe the frosting onto the cooled cupcakes.
• Store in the fridge for 24 hours before serving, or serve immediately.