Instructions

For the Best Vanilla Cupcake Recipe:

1. Preheat oven to 350°.
2. Line 24 muffin cups with liners.
3. In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.
4. Whip until combined; slowly add sugar and continue beating until combined.
5. Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.
6. In a separate bowl whisk together the flour, cinnamon, baking powder and salt.
7. Pour vanilla in with the heavy cream.
8. Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.
9. Add a small portion of the batter to the bottom of each cupcake liner (I used a 1 1/2 ounce cookie scoop).
10. The batter is thick; to spread the batter across the bottom I wet my fingertips with water and pressed down the batter.
11. Spoon on top of the batter 3 cherries.
12. Add another layer of batter (the same size as the first) on top of the cherries.
13. Wet fingertips and press batter down.
14. Bake 20 to 25 minutes.
15. Cool completely before add frosting.

For the Butter Cream Frosting:

1. In a large mixing bowl beat the butter until smooth.
2. Gradually add 2 cups confectioners' sugar, beating well.
3. Slowly beat in the milk and vanilla extract.
4. Add the remaining confectioners' sugar and beat until smooth.
5. If needed add additional milk to reach spreading or piping consistency.
6. Using a 2 1/2 ounce cookie scoop press frosting on top of each cupcake and add a red sprinkle.

IMPORTANT! If you choose to use the ice cream scoop method...DOUBLE THE FROSTING RECIPE.