Vanilla Bean Cupcakes with Pink Pearl Frosting

For the cupcakes:

Preheat oven to 350 F and line a 12-count cupcake tin with liners.

In a large bowl, combine flour, baking soda and salt. Stir until mixed then set aside.

In a medium bowl, whisk sugar and egg until combined. Add in vanilla bean paste, then vanilla creamer, mixing until smooth. Slowly pour in melted butter and continue to whisk.

Pour the wet ingredients into the flour mixture and mix with a large spoon until batter is smooth.

Evenly pour the batter into the liners and bake for 16-19 minutes, or until tops are puffy and golden. Then remove the pan from the oven. Let cupcakes cool in pan before frosting.

For the frosting:

Mix confectioners’ sugar, creamer, and vanilla together in a bowl until light and fluffy, about 4-6 minutes. Add in pink food dye and mix once more. Refrigerate until ready to use. Keep in mind, the longer it refrigerates, the thicker it becomes.

Once the cupcakes have cooled, remove frosting from refrigerator and pour into an icing bag (if using a zip-top bag, clip a small hole in the corner). Apply to the top of each cupcake, then top with pearl sprinkles.

Recipe slightly adapted from Oh Shine On, adapted from How Sweet It Is.