Preheat oven to 350 degrees. Line muffin tin (12) with paper baking cups.
With electric mixer cream butter and sugar until light and fluffy, about 5 minutes.
Mix in eggs one at a time.
Scrap seeds from vanilla bean and mix in.
Blend in flour just until combined.
Spoon batter into the baking cups.
Bake approximately 18-20 minutes. Cool on wire rack.
With electric mixer, whip butter until fluffy.
Add the icing sugar, beat until well mixed.
Add cream and continue to mix until fluffy.
Frost cupcakes with generous amount.