4 years ago1,000+ Views
For Cake: 1 cup granulated sugar 1 vanilla bean, seeds scraped 1 3/4 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter, room temperature 2 large eggs, room temperature 1/3 cup Greek yogurt 1/4 cup canola oil 1 tablespoon pure vanilla extract 2/3 cup whole milk Direction: 1. Preheat oven to 350 degrees. Prepare cupcake tins with liners. Set aside. 2. In the bowl of a stand mixer, combine granulated sugar and vanilla bean seeds until well blended. {No major vanilla bean clumps.} 3. Add flour, baking powder, baking soda, and salt to vanilla sugar. Mix until well blended. 4. Beat in softened butter until mixture resembles fine crumbs. 5. In a separate bowl, whisk together eggs, yogurt, canola oil, and vanilla. Pour liquid into flour mixture and mix until just incorporated. Pour milk in slowly, mixing until just combined. {The batter will be liquidy. That's how it should be!} 6. Fill each liner a little over halfway full. Bake for 14 minutes or until a toothpick inserted in the center comes out clean. 7. Remove from oven. Cool cupcakes on a wire rack. For Filling: 1/2 cup Caramel-Pear Butter For Frosting: 1 1/2 sticks unsalted butter 1/2 cup brown sugar 1/4 teaspoon cinnamon About 3 cups confectioners' sugar 2-3 tablespoons milk 1. Beat butter, sugar and cinnamon together until smooth and sugar begins to blend in. {This may take a few minutes.} 2. Slowly add in confectioners' sugar, one cup at a time until well blended. 3. Add milk, one tablespoon at a time until desired consistency is reached. {Some of the brown sugar crystals might still be visible. It's ok.} Assembly: 1. With a sharp paring knife {or an apple corer... it's my favorite tool for this task!}, cut a well in the middle of each cooled cupcake. 2. Fill a piping bag or zip top storage bag with the tip snipped with about 1/2 cup of filling. Fill each cupcake to top of well. 3. Fill a separate piping bag with frosting and desired decorative tip. Pipe frosting onto cupcakes. 4. If desired, sprinkle lightly with extra cinnamon and garnish with a cinnamon stick.
Caramel-pear? What a yummy combo!
Cupcakes with filling are my new favorite dessert!