Vanilla Bean Cupcakes with Chocolate Frosting

1Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder (1½ teaspoons), baking soda (½ teaspoon), and salt (¼ teaspoon). In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs (2 large) one at a time, mixing well after each addition. Stir in the scraped vanilla bean (1) seeds or vanilla extract (1 teaspoon). Mix in the sour cream (½ cup) until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the milk (½ cup), and mix until just combined. Fill the cupcake liners two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

For the Chocolate Frosting In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar (3 cups) and cocoa powder, mixing until well combined. Pour in the milk (½ cup) and vanilla extract (1 teaspoon), and beat until the frosting is smooth and fluffy. Once the cupcakes are cooled, pipe or spread the chocolate frosting on top of each cupcake. Enjoy the delicious vanilla bean (1) cupcakes with chocolate frosting!