Vanilla Bean Bakery Cupcakes

Ingredients

• 1 1/2 cups cups All-purpose flour
• 1 1/2 tsp tsp Baking powder
• 1/4 tsp tsp Baking soda
• 1/2 tsp tsp Fine sea salt
• 1/2 cup cups Unsalted butter, softened, softened
• 3/4 cup cups Granulated sugar
• 2 large Large eggs, room temperature, room temperature
• 2 tsp tsp Vanilla bean paste or pure vanilla extract
• 1/2 cup cups Sour cream, room temperature, room temperature
• 1/2 cup cups Whole milk, room temperature, room temperature

Instructions

1. Preheat oven to 350°F (175°C).
2. Line a standard 12-cup muffin tin with cupcake liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the softened butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in the vanilla bean paste or vanilla extract.
7. Add the sour cream and mix until combined.
8. Add the dry ingredients in 3 additions, alternating with the milk in 2 additions. Begin and end with the dry ingredients.
9. Mix only until just combined. Do not overmix.
10. Divide batter evenly among the 12 liners, filling each approximately 2/3 full.
11. Bake for 18 to 20 minutes, until tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
12. Cool in the pan for 5 minutes.
13. Transfer to a wire cooling rack and cool completely before frosting.

Chef's Notes

ROOM-TEMPERATURE INGREDIENTS: Help create a more even batter. SOUR CREAM: Adds moisture without making the cupcake overly loose. DO NOT OVERMIX: Overmixing after flour is added can create a tough crumb. FILL LEVEL: Approximately 2/3 full helps create a clean dome without overflow. RECOMMENDED FROSTINGS: Perfect Swiss Meringue Buttercream (primary), Fresh Strawberry Buttercream, or Silky Chocolate American Buttercream.

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