Step 1

Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.

Step 2

Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.

Step 3

Add in the vanilla bean paste and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.

Step 4

Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.

Step 5

Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.

Step 6

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

Step 7

Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (about 1-2 minutes).

Step 8

Reduce the mixer speed to low and add in the sifted powdered sugar, heavy whipping cream, vanilla extract, and salt, mixing until fully combined. Scrape down the sides of the bowl as needed.

Step 9

Fill a medium size piping bag fitted with the Wilton 1A piping tip (or one of your choosing) and pipe the frosting onto each cooled cupcake.

Step 10

Top with sparkling sugar, berries, sprinkles, or other toppings of your choosing!