Vanilla Bean Cupcakes with Vanilla Swiss Meringue Buttercream

Our family celebrated lots of birthdays this past weekend; our fellow blogger and sister, Sarah, and three of our aunts.  Although I missed celebrating with all four of them, I was lucky enough to have one of my aunts in town to celebrate with, so I decided that some cupcakes were in order.

The cupcake itself is a fluffy cake with specs of vanilla beans throughout and the frosting is super creamy; Swiss Meringue is a new favorite of mine!

 notice the flecks of vanilla bean

Vanilla Bean Cupcakes 
Source: Annie's Eats
Yields 30 cupcakes

Ingredients
3 cups cake flour
1 tablespoon baking powder
 1/2 teaspoon salt
1 vanilla bean, split lengthwise
16 tablespoons unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tablespoon vanilla extract

Directions
Preheat the oven to 350° F.   Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.   Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)   Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.   Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Vanilla Swiss Meringue Buttercream
Source: Annie's Eats
Yields 5 cups

Ingredients
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract

Directions
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!) Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.