Vanilla Bean Cupcakes with Pomegranate Mascarpone Frosting

I really don't know what to say right now. I usually have a whole list in my head when I start a post, but for some reason I just drew a blank. Weird, huh. Maybe it's these cupcakes and I'm just distracted by the delicious, buttery, pomegranetey, vanilla beany goodness. Or I'm really tired. Either way, these cupcakes are going to be much better than what you're reading right now. Sorry about that. I promise to do better next time. For now, I think I'll just take a nap or eat another cupcake. Most likely the latter. Times two.

Vanilla Bean Cupcakes with Pomegranate Mascarpone Frosting 
makes approx 12 cupcakes

Cupcakes:

1/2 cup (1 stick) unsalted butter, softened
3/4 cups sugar
4 egg whites
1 1/2 cups flour
1 1/2 tsp baking powder
pinch of salt
1 tsp vanilla extract
2 whole vanilla beans

Frosting:

1 cup heavy cream
8 oz mascarpone
4 1/2 cups confectioners sugar
1/3 cup pomegranate juice

fresh pomegranate seeds, optional

Directions:

1. Preheat oven to 350.
2. In the bowl of a stand mixer, cream butter until smooth. Add in the sugar and beat until light and fluffy.
3. Add in the egg whites and beat. Slowly mix in the flour and baking soda.
4. Split the beans lengthwise and scrape out the inside. Mix in the vanilla beans and extract.
5. Line a cupcake tray with liners and fill 2/3 of the way with batter.
6. Bake for 22 - 25 minutes.
7. While the cupcakes are baking, make the frosting:

             1. Beat the heavy cream until it forms soft peak, like a whipped cream. Add in the mascarpone until               smooth.

             2.  Add in the confectioners sugar a cup at a time. Be sure to mix all the way.

             3. Pour in the pomegranate juice and whip until it's all mixed together. The frosting should be a little                 thin. 

     8. Let cupcakes cool before frosting. Top with fresh pomegranate seeds if desired.