Moist and tender vanilla bean cupcakes. Frosted with my favorite vanilla buttercream frosting (not too sweet and no egg yolks or egg whites wasted)!

cake flour baking powder fine sea salt granulated sugar canola oil unsalted butter egg pure vanilla extract vanilla bean paste sour cream whole milk



granulated sugar water eggs unsalted butter vanilla bean paste pure vanilla extract fine sea salt



STEP 1: For the cupcakes, whisk cake flour, baking powder, salt and sugar. Add oil and butter and beat. Add egg, vanilla extract and paste and mix.

STEP 2: Add sour cream. Turn the mixer to low while streaming in the milk. Fill in a prepared muffin tin with cupcake liners about 2/3 full.

STEP 3: Bake for 16 min at 350F. Remove from the oven and cool for 10 min. Then move them to a cooling rack to cool completely before frosting.

STEP 4: For the buttercream, place the sugar and water over heat until the sugar dissolves and comes to a simmer.

STEP 5: Reduce to low heat and cover for a couple minutes. Meanwhile, whisk eggs in the bowl of a stand mixer. Turn up to high speed.

STEP 6: When the sugar reaches 240F, lower the speed and drizzle hot sugar syrup while whipping. Whip for 5 min until pale and fluffy.

STEP 7: Add 2 tbsp of butter at a time.  Add vanilla and salt and mix. Frost cupcakes with a piping bag. Top with sprinkles, gold luster dust, or edible gold foil.

Click the link below for the full recipe!