Preparation Steps

• Preheat your oven to 350°F (175°C). Line muffin tins with paper liners. This recipe yields approximately 24 cupcakes.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Stir in the vanilla bean paste.
• With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. Scrape down the sides of the bowl as needed.
• Using a medium cookie scoop or a 1/4 cup measuring cup, fill each cupcake liner about two-thirds full with batter.
• Bake for 20-23 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Frost as desired once cooled.