Vanilla Cupcakes with Vanilla Sea Salt

recipe from Chockylit

makes 20 cupcakes


Vanilla Sugar
1 vanilla bean, split
1 pound sugar


To make the vanilla sugar

Split the vanilla bean but don’t scrape out the seeds. Put it with the sugar in an airtight container. Store in a cupboard for around 5 days or more. Shake it up once in a while.

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Vanilla Cupcakes

3/4 cup (1 1/2 stick) unsalted butter, room temperature

1 2/3 cups vanilla sugar

2 large eggs, room temperature

2 2/3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup + 2 tablespoons milk

1 teaspoon vanilla extract

1/2 vanilla bean, seeds scraped out

To make the cupcakes

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating until well combined.

Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.

Measure out the milk and vanilla and stir to combine.

Add about 1/3 of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/ vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Scoop batter into cupcake cups about 2/3 full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

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Vanilla Bean Frosting

2 sticks (1 cup) unsalted butter, room temperature

1 package (8 ounces) philly cream cheese

2 teaspoons vanilla extract

1/4 vanilla bean, seeds scraped out

~4-5 cups powdered sugar

To make the frosting

Using an electric mixer, beat the butter at medium speed until creamy.

Add the cream cheese and beat until combined.

Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.