1 vanilla bean, split lengthwise and seeds scraped out
½ cup of unsalted butter (2 sticks), at room temperature
2 cups sugar
5 eggs, at room temperature
1 and ¼ cups buttermilk (I did not have buttermilk so I used mixed up a powder buttermilk with water)
1 tablespoon vanilla extract
Whipped Vanilla Buttercream
1 and ½ cups butter, plus 2 tablespoons (3 sticks, plus 3 tbsp.), at room temperature
3 cups confectioners' sugar, sifted
pinch of salt
1 vanilla bean, split lengthwise and seeds scraped out
2 tablespoons heavy cream
1 tablespoon vanilla extract
Instructions
Vanilla Bean Cupcakes
Preheat the oven to 350 degrees Fahrenheit. Prepare two cupcakes pans by lining them with (gender neutral!) paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set flour mixture aside. Meanwhile, add the butter to the bowl of an electric mixer and scrape the vanilla bean seeds into the bow. Using the paddle attachment, beat the butter and vanilla mixture for 3 minutes on medium-high speed. Periodically scrape down the bowl.
Add the sugar to the butter mixture, one cup at a time. Beat for 1 minute after each cup. Add the eggs and continue to mix one at a time. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add a bit of liquid mixture and flour mixture to the butter mixture and allow to incorporate after each addition. Continue to add the liquid and flour mixture until it all has been added to the cupcake batter.
Pour the batter into the prepared baking cup liners about ⅔rd of the way through (you may end up with extra batter.) Bake for about 20 minutes, or until a toothpick entered in the center of each cupcake comes out clean. Allow to cool in the pan for a few minutes and then transfer to a cooling rack. Let cupcakes cook completely before frosting.
Whipped Vanilla Buttercream
Place the butter in the bowl of an electric mixer. With the whisk attachment, blend the butter on medium-high speed for about a minute. Add the scraped out vanilla bean seeds and salt to the butter mixture and continue to whisk for another minute. Add the heavy cream and vanilla, scrape down the sides of the bowl, and continue to whip the frosting for another 4 minutes on high speed.
To make gender reveal cupcakes, remove about ¾ of the vanilla bean frosting and add it to an icing bag. With the remaining ¼ of the frosting, add either blue or pink food coloring for the cupcakes' inner filling. Once completely blended, add blue/pink frosting to a second icing bag.
Using a cupcake corer tool or a small paring knife, cut a hole on the top center of each cupcake. Carefully remove cupcake core and fill with blue or pink frosting. Add cupcake core back to the top of the cupcake and pat it down. Frost the top of the cupcake with the white vanilla bean icing.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/gender-reveal-cupcakes/