Taro Cupcakes

For the taro filling:
Cut the taro into thick slices and steam until softened and cooked. Mash the taro slices finely. Mix in the half-and-half or milk, sugar, and butter while the taro is still hot. Set aside to let cool.

For the cupcakes:
Begin by preheating the oven to 350°F. Line muffin pans with paper liners and set aside.

In a medium bowl, whisk together the milk, egg whites, vanilla seeds and vanilla extract.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, and salt on medium speed. Reduce the speed to low and add the butter, one piece at a time, while beating until the mixture resembles moist crumbs.

Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy (about 1 1/2 minutes). Reduce the speed to low and add the remaining 1/2 cup of the milk mixture. Scrape the sides of the bowl, increase the speed to medium, and beat for 30 seconds more.

Scoop the batter into the prepared muffin pan, filling each muffin pan to about 3/4 full.

Bake for 15 to 18 minutes, or until a toothpick inserted near the center comes out with a few crumbs attached. Cool on the muffin pan for 10 minutes before transferring the muffins onto a wire cooling rack to cool completely.

For the taro frosting:
Allow cream cheese and butter to stand at room temperature for 30 minutes. In the bowl of a stand mixer, beat the cream cheese, butter, milk, and taro powder on medium speed until light and fluffy. Gradually beat in the powdered sugar, beating on medium speed, until the icing reaches a spreadable consistency.

Core the cupcakes and scoop the taro filling inside. Pipe the frosting over top.