Vanilla Cupcakes

Ingredients
1 cup (225 grams) granulated sugar
1 vanilla bean paste
1 3/4 cups (175 grams) cake flour, not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57 grams) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup canola oil or vegetable oil (60 ml)
1 tablespoon pure (not imitation) vanilla extract
2/3 cup (160 ml) whole milk

Directions
1.  Preheat oven to 350 F (175 C).
2.  In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
3.  Add the vanilla bean paste and sugar and mix until well combined.
4.  Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
5.  In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
6.  Add flour mixture to creamed butter and beat on medium speed until just combined.
7.  Add egg mixture.  Slowly add milk and mix on low speed until just combined.
8.  Fill cupcake liners just over 1/2 full.
9.  Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
10.  When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Credit:  Adapted from the Cupcake Project