Love and Cupcakes (Vanilla Cupcakes with Cream Cheese Frosting)

My wonderful, sweet, supportive, smart, funny, awesome husband's birthday is tomorrow.  When asked what he wanted me to make for his special day, he answered, "Cupcakes.  And macaroni and cheese.  And blueberry muffins."  

With fun sprinkles!!

No, he's not five.

Dinosaurs and celestial themed!

He's just a laid back, easygoing guy with good taste.  Nothing fancy.

It's one of the reasons I love him.  

And cow sprinkles!!

I also love cupcakes, mac and cheese and blueberry muffins.  :o)

Nursing school countdown:  23 days!!!

Vanilla Cupcakes with Cream Cheese Frosting

(from Joy the Baker - this is my favorite cupcake recipe of all time)

I halved her recipe to make 12 cupcakes, my measurements are below

1 cup (1 stick) unsalted butter, softened

1/2 + 1/3 cup sugar

2 eggs

1/2 cup milk 

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, seeds scraped

1+3/8 cup all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Preheat your oven to 350 and line a cupcake pan with 12 liners.  In a medium bowl combine the flour, baking powder and salt.  In a small bowl or liquid measuring cup, combine the milk, vanilla extract and vanilla bean with the seeds.  In the bowl of your stand mixer, cream the butter and sugar until fluffy (3-5 minutes).  Add each egg separately and beat for 1 minute in between.  Scrape the bowl to make sure everything is getting mixed.  Remove the vanilla bean pod from the milk mixture.  Turn the mixer on to low and alternate the flour and milk, starting and ending with flour.  Finish the mixing by hand to make sure that all the ingredients are fully combined.  Fill the cupcake liners 3/4 full (about 1/8 to 1/4 cup of batter).  Bake for 25 minutes or until tester comes out clean.  Cool in the pan before removing.

Cream Cheese Frosting

8 oz cream cheese, softened at room temperature

1/4 cup butter, softened at room temperature

2 cups powdered sugar/confectioners' sugar

1 teaspoon vanilla extract

Beat the cream cheese and vanilla until smooth.  Add the butter, beating until smooth.  Slowly add the powdered sugar until desired consistency.  Store refrigerated.