Vanilla Cupcakes with Vanilla Bean Lemon Buttercream

Sometimes, I forget why I love baking.

I get so caught up in all the hustle and bustle of the day that I just...forget. I forget what butter and sugar look like mixed together. I forget what it's like to feel dough kneaded between my fingers. I forget what it's like to spread homemade icing on a cake, or pressing down buttery delicious graham cracker crumbs into a springform pan. I forget the heat of the oven, the smell of freshly baked cinnamon apple muffins, the first bite into a homemade cookie...

I forget all of the things that are so important to me. That keep me calm, balanced, and happy.

Baking has always been my get-away vacation from the norm. It's time I spend alone in a kitchen with nothing but frantic ideas. It's relaxing, for the most part. And even when it's not -- even when you take a task on so great that you end up curled into a ball on the kitchen floor with icing in your hair and a mess on the counters... you still feel like you conquered the world once that awesome dessert you spent 5 hours to perfect is on your table ready to be served, its demanding presence drawing everyone in.

They ooh, and ahh, and smile, and become happy with each bite. Therefore, making you happy in the process. Because not only did you totally kick that recipes BUTT, but you made people smile and forget their problems.

Baking is a gift. And I need to find more time in my life to do it.

That's why I forced myself in the kitchen yesterday. Though I dreaded the pile of dishes that would follow, I proceeded with confidence. I thought up a recipe. I mixed it all together. I baked them at 350F. And then I frosted them.

Thus, the birth of Vanilla Cupcakes with Vanilla Bean Lemon Buttercream.

And despite the natural light outside not doing well for my little starter DSLR, I went ahead and posted anyway.

'Cause honestly? These cupcakes could make anyones day ten times better.

I've never actually used real vanilla bean in a recipe before, so I was excited when I did for this one. I practically jumped around the room, showing everyone my vanilla bean.

I must've sounded like some kind of Ina Garten obsessed freakshow.

"Look! LOOK! It's a VANILLA BEAN. A REAL VANILLA BEAN! Oh my God. It's the pod and everything! Holy crap! I've only seen this on the teevee!"

Sadly, no one seemed as enthralled by it as I was.

Whatever. Don't judge me.

Anyway, I'm glad I mixed this into the buttercream. It added a fantastic vanilla flavor that I just loved. I used just a little bit of lemon, not enough to overpower it. I didn't want to get rid of that vanilla bean flavor. But you can definitely taste undertones of it. And when your teeth hit the perfect, fluffy vanilla cupcake underneath, you will be in spring HEAVEN.

It's really great to make for any spring-time get together, for church or just for friends coming over for a bit. I highly recommend eating it outside with a pitcher of lemonade while it's nice and sunny...preferably by a pool :) (If you don't have a pool, that's ok -- i'm sure those weird neighbors across the street wont mind you using theirs.)

Vanilla Cupcakes with Vanilla Bean Lemon Buttercream

INGREDIENTS:

Vanilla Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoon baking powder
1 stick butter (8tbsp), room temperature (VERY important!)
1 egg
2 egg yolks
1/2 cup sour cream or full-fat yogurt
1 1/2 tsp vanilla extract

Vanilla Bean Lemon Buttercream
1 vanilla bean
1 large lemon (or 2 small)
1 tbsp vanilla extract
2 sticks butter (16tbsp), room temperature
3-4 cups powdered sugar

INSTRUCTIONS:

1. Preheat oven to 350F. Place cupcake liners in a 12pc cupcake pan or spray with nonstick spray or bakers spray.

2. In an electric mixer with a paddle attachment (or hand mixer), combine the flour, sugar and baking powder together. Add in the butter, eggs, vanilla, and sour cream/yogurt, and mix for 30 seconds (or 1 minute for hand mixer) until the dough is smooth with no clumps, making sure to scrape down the sides.

3. Disperse batter evenly into cupcake pan. Place in the oven and bake for 20-25 minutes or until tops are pale golden and a toothpick through the middle cupcake comes out clean. Once done, leave to cool on a wire wrack.

4. Meanwhile, make the frosting. To a bowl, add the butter, vanilla extract, the zest of 1 large lemon, and the juice of the same lemon. Mix together briefly to combine. Using a sharp knife, cut down the middle of the vanilla bean and scrape the beans inside out and into the mixing bowl. Mix again until the beans are incorporated into the butter. Add 3-4 cups gradually to the bowl until your frosting has the consistency you like, checking for taste after each addition (make sure it's not TOO sweet!)

5. Once cupcakes are cooled COMPLETELY, frost cupcakes as you desire (I just swirled them on with a knife... I'm simple.)

Banana Split Cupcakes

You know what I read today?

That people actually have a "traditional" way to eat a banana split.

What!?

I didn't even KNOW there was such a thing as rituals when eating a banana split. I mean. Really, the last thing on my mind is how i'm going to eat a banana split when you put a big bowl full of ice-cream, whipcream, banana, hot fudge with a wicked cool cherry on top in front of me. The only thing I'm thinking is: "Where is my spoon and I swear to God my *insertfriendnamehere* better not eat that cherry"... Definitely not sitting there contemplating specific ways to eat my banana split.

But did you know that people actually do that? Some people say that what you're suppose to do is eat the ice-cream flavors IN SPECIFIC ORDER. Someone said that they like to start light (strawberry first), then go right for the chocolate, and then end with the vanilla... Another person said that they only eat the whipcream with the banana and leave the ice-cream till afterwards... Are you serious?! Hello! Banana splits were totally not meant to be deconstructed! And no part should ever be ignored. Maybe other people are into that... but as for me, I think I'll stick with just delving in and appreciating all the flavors at once. Oh yes. Sugar overload. It's one of lifes necessaties. Especially concerning banana splits.

Not to mention someone said they don't even like the cherry on top! Pshh.

The only way a banana split should be deconstructed is if it's reconstructed to make something even better. Yes, people. Banana split cupcakes. They exist. Thank God do they exist.

Banana cupcakes topped with a light vanilla buttercream, drizzled with chocolate syrup and then topped with candied cherry-halves... It sounds complicated, doesn't it?

Well, it's not at all! As long as you have some spotty bananas, butter, chocolate syrup, and cherries (don't have to be candied!), you are good to go. And if you're into some crushed walnuts, you could add those too! (Unfortunately allergies were put into consideration when making these cupcakes... so no nuts on these babies).

The cupcakes are insanely easy to make but BE WARY -- they make A LOT. I was using a mini-cupcake pan for the majority of them and WHOA, I made enough to put Friendly's banana split out of business. For real.

While they don't give you the ice-cold sweet treat you may be looking for... if you want to enjoy all the flavors of a banana split in a cute little munching form, this is definitely the way to go. Plus, I have a hunch that their less calories than a normal banana split. Just sayin'.

If you do make these though, I better not see you wiping off that frosting or taking off that cherry.
And if you do, well... I'll have it ;)

Banana Split Cupcakes

(Makes about 36 mini cupcakes, and about 24 regular cupcakes)

Banana Cupcakes

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

Vanilla Buttercream Frosting

1 stick butter, softened
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk


**Additional toppings:
Candied cherries, halved,
crushed walnuts,
chocolate syrup (homemade or store bought)


Directions:

1. To make Banana Cupcakes, Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans (or just spray liberally with cooking spray.) In a small bowl, whisk together flour, baking soda and salt; set aside.

2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Pour batter into muffin pan.

3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

To make vanilla buttercream frosting, in a large bowl, cream butter until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well. Add more/less sugar/milk for desired consistency.

How to set up cupcakes: Using a piping bag or other, pipe frosting on COOLED cupcakes. Put half of a candied cherry in middle. Melt chocolate to syrupy consistency (or use already made chocolate syrup), and with a small spoon drizzle chocolate over cherry and frosting. Garnish with finely chopped walnuts if desired.