Ingredients

• All-purpose flour - 1 ¾ cups
• Baking powder - 1 ½ teaspoons
• Salt - ½ teaspoon
• Unsalted butter - ½ cup
• Granulated sugar - 1 cup
• Eggs - 2 large
• Vanilla bean - 1 whole, seeds scraped
• Vanilla extract - 1 teaspoon
• Whole milk - ¾ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) 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, cream 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.

   Add the dry ingredients to the wet ingredients alternately with the milk, 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 the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts