Instructions:

1. Preheat oven to 350ºF and apply non-stick spray to of a 12-cup muffin pan or line with paper cups..
2. Slice in half and scrape out the seeds of:
• 1 vanilla bean
3. Place half the seeds (reserve other half for frosting) and the empty seed pod in a small saucepan and simmer over low heat with:
• ¹/₂ cup milk, whole
4. Simmer for a few minutes, being careful not to scald the milk.
5. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)
6. Using a stand mixer, cream until light and fluffy (about 3 mins):
• ¹/₂ cup butter, unsalted , room temperature
• 1 cup granulated sugar
7. Mix in, beating for 30 seconds:
• 1 egg, large
8. Mix in one at a time, beating for 30 seconds each:
• 2 egg whites
9. In a medium-sized bowl whisk together:
• 1 ¹/₂ cup all-purpose flour
• 2 TBS all-purpose flour
• ¹/₄ tsp salt
• 1 ¹/₄ tsp baking powder
10. In another bowl whisk together steeped milk with:
• ¹/₄ cup sour cream
• 1 ¹/₂ tsp vanilla extract
11. Alternate adding the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour.
12. Mix until just combined being sure to not over-beat.
13. Divide the batter into prepared muffin pan and bake for 18-20 minutes or until a toothpick inserted in the cake comes out clean.
14. Be sure to keep a close eye as these can get over-baked quickly.
15. Remove from oven and allow to cool in pan for 5 minutes.
16. Remove cupcakes from the pan and allow to cool on a cooling rack.
17. To make the frosting, use a stand mixer with paddle attachment mix:
• ¹/₂ cup butter, unsalted , room temperature
• 1 ¹/₄ cup powdered sugar
18. Add the reserved seeds from half a vanilla bean and mix until well combined.
19. Apply to cake or cupcakes.