Ingredients
1cupgranulated sugar
1vanilla bean
1¾cupscake flour
1½tspbaking powder
½tspbaking soda
½tspsalt
½cupunsalted butter,(1 stick), room temperature
2large eggs,room temperature
⅓cupGreek yogurt,or sour cream, avoid non-fat versions of either
1tbspvanilla extract
⅔cupwhole milk
¾cupbutter,(1½ sticks), room temperature
2cupspowdered sugar
½cupcaramel sauce
Preparation
Preheat oven to 350 degrees F. Prepare baking cup pans with about 15 cupcake liners.
Add the granulated sugar and vanilla bean to the bowl of a stand mixer, and beat on medium speed for about 30 seconds until blended.
Add in the cake flour, baking powder, baking soda and salt, and beat for an additional 1 minutes until well-mixed.
Add the butter and mix on medium-low speed for about 2 minutes until well combined and a little crumbly.
In a separate small mixing bowl, whisk together eggs, Greek yogurt, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add the milk and mix on low speed until just combined. The batter will be very thin and liquid.
Fill cupcake liners just over ½ full.
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.
Remove and let cool on a cooling rack.
Beat the butter in the bowl of an electric stand mixer fitted with the paddle attachment on medium-high speed for about 3 minutes, until light in color and fluffy.
Reduce the speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel.
Beat frosting on low to combine, and then increase to medium-high and beat for about 2 minutes, until airy and thoroughly mixed. If the frosting is too thin, add an extra ¼ to ½ cup of powdered sugar to thicken.
Once the cupcakes have reached room temperature, frost with the caramel frosting.
Serve and enjoy!
