Double Vanilla Cupcakes with Cream Cheese Frosting
Makes about 16 cupcakes

You'll have extra cupcakes from this recipe, but we promise they won't be around long! You'll need to refrigerate leftovers due to the cream cheese in the frosting.

Cupcakes:
10 Tblsp unsalted butter, room temperature
11/4 cups sugar
4 eggs, lightly beaten
seeds from 1 vanilla bean
1 tsp vanilla extract
1/4 tsp almond extract
2 cups cake flour
21/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
clear decorating sugar and rose petals (optional)

Preheat the oven to 350∞ F. Line your muffin pans with paper cupcake holders (about 16).

In a standing mixer, beat the butter until smooth and creamy. Add the sugar gradually and beat until light and fluffy. Beat in the eggs a little at a time, then add vanilla beans and the vanilla and almond extracts.

Combine the flour, baking powder and salt. Add to the butter mixture a little at a time, alternating with the milk, beginning and ending with the flour. Fill the cupcake liners almost to the brim and bake for 20 to 25 minutes. Cool and then ice with cream cheese frosting. Sprinkle each cupcake with a decorating sugar and a few rose petals if desired.

Cream Cheese Frosting:
8 oz. cream cheese, room temperature
3/4 cup unsalted butter, room temperature
21/2 cups powdered sugar
1 Tblsp sour cream
1 tsp vanilla extract
1/2 tsp almond extract

In a standing mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until smooth. Add the sour cream and extracts. Refrigerate until ready to frost cupcakes.