Makes 2 dozen cupcakes
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 1 vanilla bean, split and scraped
- 1 Tablespoon vanilla extract
- 6 eggs, room temperature
- 1 cup buttermilk
- Burnt Honey Buttercream, (recipe below)
Heat oven to 325°F. Line muffin pans with 24 paper cupcake liners. Sift together flour, baking powder and baking soda; add salt. Combine butter, sugar, vanilla bean (seeds only) and vanilla extract in the bowl of an electric mixer. Beat on medium high speed with paddle attachment for about 3 minutes.
Reduce speed to low and add eggs, one at a time, making sure each egg is completely mixed in before adding the next. Add flour mixture on low speed in 3 additions, alternating with buttermilk in 3 additions. Spoon batter into prepared muffin pans. Bake about 15 minutes or until a toothpick inserted into cupcakes comes out clean. Allow cupcakes to cool completely; frost with Burnt Honey Buttercream.