Vanilla Bean Sprinkle Cupcakes with Candy Chip Frosting

Ingredients - Vanilla Bean Sprinkle Cupcakes

2.5 cups plus 2 T all-purpose flour

6 T cornstarch

1 T baking powder

2 vanilla beans, split & seeded

2 sticks butter, softened

2 cups sugar

5 eggs

1 cup sour cream

1/4 cup milk

1 T vanilla extract

1 package Wilton Color Burst Batter Bits (or more, if you want to add additional colors!)

Preparation - Vanilla Bean Sprinkle Cupcakes

1. Preheat oven to 350 degrees.

2. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.

3. In a separate bowl, beat the butter and vanilla beans for 4-5 minutes.

4.  Add sugar and beat until light and fluffy.

5. Add the eggs, one at a time, and beat after each addition.

6. In another bowl, mix the sour cream, milk, and vanilla extract.

7. Alternate adding the flour and sour cream mixtures to the butter mixture, starting and ending with the flour mixture.  Mix on low after each addition until just combined.

8. Fold in the Batter Bits.

9. Fill cupcake tins 2/3 of the way full.  For regular sized cupcakes, bake 20-22 minutes, or until a toothpick comes out clean.  For mini cupcakes, bake 12-14 minutes. 

10. Let cupcakes cool in pan for about 5 minutes and then transfer to a wire rack to cool completely.

Ingredients - Candy Chip Frosting

1.5 sticks butter, softened

0.5 block cream cheese, softened

2 cups powdered sugar

1.5 tsp heavy cream

1/8 tsp salt

1 tsp vanilla extract

1 jar Wilton Brownie Crunch Rainbow Chips

Preparation - Candy Chip Frosting

1. Cream the butter and cream cheese for 3-4 minutes.

2. Add the powdered sugar a cupful at a time and beat until light.

3. Add the cream, salt, and vanilla one at a time and beat after each addition until well mixed.

4. Fold in the rainbow chips.

5. Frost cooled cupcakes and refrigerate until ready to be eaten.