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1
For the cupcakes:
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Preheat oven to 325 degrees F. Place cupcake liners in each cup of your muffin trays (recipe makes roughly 36); set pans aside.
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In the large bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
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In a large bowl, sift together flour, baking powder, and salt.
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In a small bowl, mix together cream/half-and-half, vanilla and vanilla bean seeds.
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With mixer on low speed, add flour mixture, alternating with cream mixture into the butter and sugar mixture, beginning and ending with flour; beat until just combined.
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Pour batter into prepared muffin pans and bake until a toothpick inserted into the cakes comes out clean, about 25 minutes. Let cool completely on a wire rack before removing from pan.
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8
For the frosting:
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9
In the bowl of a mixer fitted with the whisk attachment cream the butter until smooth. Add the salt and the sugar a little at a time until thick and incorporated.
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Add the vanilla and whisk until combined (if you prefer you can simmer the vanilla extract or bourbon for a minute to eliminate the alcohol).
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Slowly add the heavy cream a few tablespoons at a time, whisking until fulling combined before the next addition. Continue adding the cream until the frosting is light and fluffy and the consistency you need. I like mine a little on the loose side for piping but you may not need all of the cream if you like it a little thicker. It will just depend on your preferences.
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12
Once the cupcakes are completely cool you are ready to pipe or frost them! If you want to wait to ice them until the next day, store the cupcakes in a plastic Ziploc bag to keep them moist. But you can certainly pipe them right away if you are ready to!
