Pear and vanilla bean cupcakes

Original recipe from Bite Sized Baker.
Oven temp = 350

Pear and vanilla bean cupcakes:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 1/2 teaspoon pure vanilla bean powder (or paste)
4 cups coarsely shredded pears, such as Bosc (2 pounds - 4 pears)

Cream butter and sugar. Add eggs one at a time, mixing well between additions. Mix in cinnamon, nutmeg, and vanilla bean powder. Peel pears, remove seeds, and shred over a box grater. Mix grated pears into butter/sugar mixture. Add flour and baking soda and mix until just combined. Fill 24 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.

Vanilla bean frosting:
4 cups powdered sugar
1/2 cup butter
3 tsp vanilla bean powder (or paste)
~5 Tbs milk

Combine sugar, butter, and vanilla bean powder. Slowly add in milk, mixing until the frosting reaches the appropriate consistency.