Vanilla Bean Cupcakes

Preheat the oven to 350℉ (177℃). Line cupcake pans with 15 cupcake liners.
In a small mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is smooth and creamy. Add in the egg whites, sour cream, vanilla bean paste, and vanilla extract and mix until well combined and smooth.
Add half of the flour mixture to the mixing bowl and mix on low speed until mostly combined. Then, add in the milk and mix on low speed until mostly combined. Add the remaining flour mixture and mix the cupcake batter on low speed until fully combined and smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop (⅔ full). Bake the cupcakes for 20 minutes until the cupcakes are puffed up and they bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
Add in the heavy cream, vanilla bean paste, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Fill a piping bag fitted with a Wilton 2D piping tip with the vanilla bean buttercream frosting. Pipe a generous swirl of the frosting onto the cooled vanilla bean cupcakes. Decorate with sprinkles, if desired.

Storing & Serving:

Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.