Vanilla Bean Cupcakes

After much searching, I have finally found my favorite vanilla cupcake.  This cupcake is light and fluffy, and thanks to the vanilla bean seeds in the cupcake, it still packs a strong vanilla punch.  The cupcake below was topped with my favorite, Vanilla Bean Swiss Meringue Buttercream, the perfect frosting for a light cupcake!

Vanilla Bean Cupcakes
2 1/4 cups cake flour (I always make my own by scooping 2 Tbsp of flour out and adding 2 Tbsp cornstarch)
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk
4 large egg whites
1 stick butter, softened
1 1/2 cups sugar
1/2 vanilla bean seeds
2 tsp vanilla extract

Mix flour, baking powder, and salt in a medium bowl, and set aside.  Mix milk, egg whites, and both vanilla extract and seeds together in a small bowl and set aside.  In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.  Alternate adding the flour and milk mixtures to the butter/sugar mixture, beginning and ending with the flour.  You should use 3 additions of flour and 2 additions of milk.  Once the mixture is combined, turn the mixer up to medium and beat for 2 minutes.  Portion into cupcake liners, about 1/4 cup each, and bake for 18-20 minutes at 350.

Recipe from My Baking Addiction