Vanilla Bean Cupcakes

• 3 cups cake flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 1 vanilla bean, split lengthwise
• 16 tbsp. unsalted butter, at room temperature
• 2 cups sugar
• 5 large eggs, at room temperature
• 1¼ cups buttermilk, at room temperature
• 1 tbsp. vanilla extract

1. Oven to 350° F
2. Combine cake flour, baking powder, and salt. Whisk together and set aside.
3. Scrape vanilla bean seeds into a bowl with butter, beat until light and creamy in color (3 minutes), scrape down sides of bowl and beat for 1 minute more
4. Fill cupcake tins (with paper liners) about 2/3 of the way full
5. Bake 18-22 minutes, or until toothpick comes out clean
6. Allow to cool in the pans 5-10 minutes before transferring to cooling rack
7. Frost, if desired (Vanilla Bean Cream Cheese Frosting - variation of this recipe was used for the pictured cupcake)
   

from Annie's Eats