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.