Ingredients:

  • 1 ½ cups (190g) cake flour, sifted
  • 1 cup (200g) granulated white sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup (115g) unsalted butter, softened to 65°F
  • 2 tbsp (30ml) neutral vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120g) full fat sour cream, room temperature
  • 1 tbsp pure vanilla bean paste or extract
  • ¼ cup (60ml) whole milk, room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper cupcake liners.
  2. Sift the cake flour, granulated sugar, baking powder, baking soda, and fine sea salt into the bowl of a stand mixer.
  3. Add the softened unsalted butter and neutral oil to the dry ingredients. Mix on low speed using the paddle attachment until the mixture reaches a texture resembling fine, damp sand.
  4. In a separate medium jug or bowl, whisk together the eggs, full fat sour cream, vanilla bean paste, and whole milk until the emulsion is smooth.
  5. With the mixer running on medium-low speed, slowly pour exactly half of the liquid mixture into the flour-fat mixture. Beat for 60 seconds to develop the necessary structure.
  6. Add the remaining liquid mixture and mix on low until just combined. The resulting batter should appear glossy and pale.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.