What you'll need
Cupcakes

3 eggs

2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1 cup butter, softened

1 vanilla bean, cut in half lengthwise, scraped

1 1/2 cups cane sugar

1 teaspoon vanilla

1 cup milk

1/2 cup sour cream

Frosting

2 cups cane sugar

1/2 cup Immaculate Baking Co.™ organic all-purpose flour

2 cups milk

2 cups butter, softened

1 vanilla bean, cut in half lengthwise, scraped

1 1/2 teaspoons vanilla

Garnish, If Desired

Fresh raspberries

Mint sprigs

45 mins prep time
3/15 hrs / mins total time
24 servings
Directions
  1. 1

    Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.

  2. 2

    Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.

  3. 3

    Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.

  4. 4

    Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.

  5. 5

    In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.

  6. 6

    Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.

Notes

Allowing eggs to stand at room temperature for 30 minutes before mixing cupcake batter will give a smoother more evenly mixed batter.

To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.

Use a decorating bag and a large plain piping tip for a more polished decorating look.