Vanilla Bean Cupcakes for another coworker leaving work

We have another coworker leaving..tomorrow is her last day, so I decided to try this Food Network recipe to bring to work to put in her cube area when people come to wish her farewell.  She is one of our LPN's, young, newly married and moving into a job closer to home and that will give her more experience to move up in her field.  I wish her well!  Both the frosting and the cupcake are filled up with vanilla bean paste so they look cute with the little specks flowing in them and smelled so good baking.  You can substitute real vanilla extract -just look up the ratio on the internet if you wish..the paste is not cheap, but is a real treat.  On the show they used wafer straw cookies as poles and put the Lindt candy on the top (just hollow it out a little so it sta on the straw), but my straw were not all whole and broken when I opened the tin, so I am just going to toss them on the tray with the cupcakes to make it look more festive.

Here is the recipe..I actually couldn't find it later on to send you a link-I have no idea where it went so am sharing it this way so I have it going forward for me and my family.

VANILLA BEAN CUPCAKES:

Cupcake:
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup vegetable oil
1/2 cup sour cream
2 Tablespoons milk
2 Tablespoons vanilla bean paste-or two vanilla beans opened and the seeds scraped out

Heat oven to 350 degrees
Line a 12 cupcake muffin tin with cupcake liners
Whisk flour, baking powder and salt together..set aside.

In a medium bowl, beat eggs with sugar until thick, pale yellow and slightly frothy.  Continue beating eggs with sugar and pour in vegetable oil; beat until combined.  Add the sour cream, milk, and vanilla beat paste.  whisk to combine.

Stir the dry ingredients into the wet mixture in small batches, being careful not to overmix the batter.

Pour the batter evenly into 12 cupcake size pan with the liners..about 1/4 cup batter per muffin cup.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out cleanly.  Allow cupcakes to cook completely before frosting.

FROSTING: I loved this frosting.
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar
1 Tablespoon vanilla bean paste
pinch of salt

(I used a large bowl so everything wasn't all over the house)_ Beat cream cheese and butter together in a stand mixer if you have one, or with a hand mixer if not.  Add powdered sugar, turn mixer on low until incorporated, then beat on high for 1-2 minutes.  Add bean paste and salt and beat until combined.

Frost the cupcakes and sprinkle with course crystal decorating sugar.  I just put a lindt white chocolate ball candy to top it off.