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Instructions
Step
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
Step
2
In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Step
3
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Step
4
In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.
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If you don’t have a vanilla bean handy, you can substitute 1 teaspoon of vanilla.
Want to make mini cupcakes? Place mini paper baking cups in mini muffin cups. Make batter as directed and bake about 12 to 15 minutes. Cool 5 minutes before removing from pans. The recipe will make about 72 mini cupcakes; if you need to reuse the muffin pans, cover and refrigerate the remaining batter until ready to bake, and cool the pans between batches.
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Nutrition Facts are not available for this recipe
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