Vanilla Cream Cake in a Cup with Whipped Vanilla Bean Cream Cheese Frosting

• Pre-heat oven to 350℉
• In a bowl whisk together all the wet ingredients: eggs, buttermilk, oil, and vanilla. ( Melt the coconut oil. Make sure that all the other ingredients are at room temp so that the coconut oil doesn't solidify. If it does it's not a huge deal but won't mix well)
• In the bowl with a mixer or kitchen Aid put all the dry ingredients and mix well: flour, baking powder, salt, and sugar.
• Beat the butter into the flour mixture one cube at a time. As you mix it it will look crumbly and when you have mixed all the butter and it becomes crumbly you can start the next step.
• Add half the egg mixture a beat the batter until it's light at fluffy. Add remaining egg mixture and mix until combined well.
• Lightly spray two 8- inch or 9-inch pans. Pour batter equally into both pans. Bake for 20-25 minutes or until the toothpick comes out clean. Let them cool thoroughly before removing them from the pans.

Whipped Cream Cheese Vanilla Bean Frosting

• Beat softened cream cheese and butter together.
• Open Vanilla Beans by slicing them long ways in half. Scrape both sides and put them in the cream cheese and butter mixture. Mix thuroughly.
• Add powdered sugar and liquid vanilla and beat again until creamy and smooth.
• At the end whip on high for 4/5 minutes until light and airy.
• Put frosting in a frosting bag.

Cake in a Cup Assembly

• Cut a circle in the cooled cake and put the layer on the bottom of the jar.
• Then layer in the frosting.
• Rotate every other layer with frosting. Make sure the last layer is frosting.
• You can keep these in the fridge and then bring them out and let them come to room temperature and the frosting will soften once again.