Mini Cream Cheese Vanilla Bean Cupcakes With Vanilla Buttercream

• FOR THE CUPCAKES:
• 4 ounces, weight Cream Cheese, Softened
• 1/2 cups Coconut Oil (See Note)
• 2 cups Granulated Sugar
• 4 whole Eggs
• 1 whole Vanilla Bean OR 2 Teaspoons Vanilla Extract
• 2-3/4 cups All-purpose Flour
• 1-1/4 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Vanilla Flavored Almond Milk (or Just Plain Milk)
• FOR THE BUTTERCREAM:
• 1 cup Butter, Softened
• 4 cups Powdered Sugar
• 2 teaspoons Vanilla Extract
• 4 Tablespoons Vanilla Flavored Almond Milk (or Just Plain Milk)
• Sprinkles, For Garnish (optional)

1. Preheat oven to 350u0b0F. Line 60 mini muffin tins with paper liners and set aside.
2. In a large bowl, whip cream cheese with coconut oil until smooth. Stir in sugar and whip until well incorporated. Add in eggs, 1 at a time, and vanilla bean caviar. Scrape sides of bowl and mix again. In a small bowl, combine all dry ingredients. Alternate stirring in dry ingredients with the almond vanilla milk. Scrape sides and mix again briefly. Be sure to not over mix.
3. Spoon into prepared pans. Reduce oven temperature to 325u0b0F and bake 12-15 minutes, rotating halfway through cooking. Watch them carefully! They don't take long to bake. Remove from oven and cool completely.
4. For the frosting, mix butter, powdered sugar and vanilla together. With the hand or stand mixer on low, stream in the almond vanilla milk until the buttercream starts to come together and get thick and creamy. Scrape the sides of the bowl and whip again.
5. Frost the cupcakes with a knife or use a large tipped frosting bag and top with sprinkles. Store in airtight containers until ready to serve.

weight cream cheese, coconut oil, sugar, eggs, vanilla bean, allpurpose, baking powder, ubc, salt, vanilla flavored almond milk, butter, powdered sugar, vanilla, vanilla flavored almond milk, sprinkles

Taken from tastykitchen.com/recipes/desserts/mini-cream-cheese-vanilla-bean-cupcakes-with-vanilla-buttercream/ (may not work)