Mini Cream Cheese Vanilla Bean Cupcakes with Vanilla Buttercream

Recipe inspiration:

My two year old loves cupcakes and talks about them or dessert all the time, so I made her some cupcakes that were just her size! She picked out the sprinkles and even helped decorate them!

Recipe ingredients:

For the cupcake batter:
4 oz. cream cheese, softened
1/2 cup coconut oil or butter
2 cups granulated sugar
4 whole eggs, at room temperature
1 vanilla bean, sliced and scraped to remove caviar
2 3/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Organic Almond Vanilla Milk

For the Buttercream:
1 cup butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Organic Almond Vanilla Milk

sprinkles for garnish {optional}

Cooking instructions:

Preheat oven to 350 degrees. Line 60 mini muffin tins with paper liners and set aside.

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.

Spoon into prepared pans. Reduce oven temperature to 325 degrees and bake 12-15 minutes, rotating half way through cooking. Watch them carefully! They don't take long to bake. Remove from oven and cool completely.

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.

Frost the cupcakes with a knife or use a large tipped frosting bag and top with sprinkles. Store in air tight containers until ready to serve.