Orange and Vanilla Bean Cupcakes

Ingredients

Orange juice

1/2 cup, divided

Powdered sugar

1 cup

Milk

1/4 cup

Salt

1/2 teaspoon

Baking powder

1.5 teaspoons

All-purpose flour

2 cups

Vanilla bean

1, seeds scraped

Orange zest

1 tablespoon

Vanilla extract

1 teaspoon

Eggs

2

Granulated sugar

1 cup

Unsalted butter

1 cup, softened

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and the seeds from the scraped vanilla bean.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and half of the orange juice (1/4 cup). Be sure to begin and end with the dry ingredients, mixing just until combined.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. While the cupcakes are cooling, prepare the glaze by whisking together the powdered sugar and the remaining orange juice (1/4 cup) in a small bowl.
10. Drizzle the glaze over the cooled cupcakes and let it set before serving.