2 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups sugar
2 large eggs
2 1/4 tsp vanilla
1 1/4 cups milk
5 1/2 cups icing sugar
1/2 tsp vanilla
8 oz low fat cream cheese
Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers.
In a small bowl, sift flour, baking powder and salt together.
In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
Add vanilla and vanilla bean seeds to milk.
Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
Pour batter into prepared pans and bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
In the bowl of a stand mixer with the paddle attachment, beat all ingredients on high speed until light and fluffy, at least three minutes. Pipe onto cupcakes using a pastry bag fitted with a large round tip.