Vanilla Bean Cupcakes with Chocolate Buttercream

I have a major thing for cupcakes...love, love, love cupcakes..always have! The original recipe comes from Hummingbird Bakery...I tweaked the recipe a tad and love the results! If you ask my kiddos what their favorite cupcake is, this one wins hands down. Make a batch for your family and watch them disappear :)

Vanilla Bean Cupcakes

1 cup flour (all-purpose or cake flour)
3/4 cup sugar
1 1/2 tsp baking powder
pinch kosher salt
3 tbsp unsalted butter, at room temp.
1/2 cup whole milk
1 egg
1 tsp vanilla
seeds from 1/2 of a vanilla bean

Preheat oven to 325. Place paper liners in 12 cup muffin pan.

Sift flour, salt & baking powder into bowl of stand mixer. Add sugar and butter. Beat on low speed until mixture is a sandy consistancy. Gradually pour in half of milk and beat until milk is just incorporated.

Whisk the egg, remaining milk, vanilla and vanilla seeds in a small bowl. Pour into flour mixture and beat on medium low speed until just blended. Scrape down sides and continue beating until batter is smooth, 1-2 minutes. Do not overmix batter!

Spoon batter into prepared pan, filling liners about 2/3 full. Bake for 18-20 minutes, or until pale golden and cake springs back when touched.
Remove cupcakes from oven and let cool on racks for a few minutes before turning cakes out of pan to cool completely.

Once cupcakes are completely cooled, frost with chocolate buttercream.

Chocolate Buttercream

2 1/3 cups powdered sugar, sifted
6 1/2 tbsp unsalted butter, room temp
1/3 cup natural cocoa, sifted
scant pinch kosher salt
2 tbsp whole milk

In stand mixer, beat sugar, cocoa & softened butter on medium low speed until mixture comes together. Reduce to low speed and add milk a tsp at a time. Once all milk is incorporated, turn speed to high and beat frosting until light and fluffy, about 5-7 minutes.