Cupcakes
Ingredients
18 tbl unsalted butter
3 cups sugar
6 extra large eggs (room temp)
1 c sour cream (room temp)
1 1/2 t vanilla extract
1 medium vanilla bean, halved lengthwise and scrapped of seeds
3 cups all-purpose flour
1/3 c cornstarch
1 t salt
1 t baking soda

Cream Cheese Icing
Ingredients
1 8 oz package of cream cheese, softened
1 stick of butter, softened
1 16 oz package of powdered sugar, sifted
1 t vanilla extract
1/4 t red food coloring
candy decorations

Directions
Preheat oven to 350° and insert paper liners in muffin tins.

Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.

Add sour cream and vanilla extract and vanilla bean seeds.

Sift together flour, cornstarch, salt and baking soda. With mixer on low speed, add dry ingredients to the butter mixture.

Mix until just combined.

Fill cupcake liners 3/4 full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool to room temperature on a wire rack.

Directions
Combine cream cheese and butter in an electric mixer. Beat at medium speed until smooth. This will be so easy if your butter and cream cheese have been sitting out for awhile, trust me!

Gradually add sugar, beating until light and fluffy.

Stir in vanilla and food coloring. Continue adding food coloring if you want a deeper pink or red color.

When cupcakes are completely cooled, decorate and enjoy!