Instructions

1. 1
   Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
2. 2
   Whisk flour, baking powder, and salt together in a medium bowl.
3. 3
   In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until light, pale, and fluffy (about 3-4 minutes).
4. 4
   Add eggs one at a time, beating well after each addition.
5. 5
   Mix in the vanilla bean paste.
6. 6
   With the mixer on low speed, alternate adding the dry flour mixture and the milk in batches, starting and ending with the flour.
7. 7
   Mix just until combined.
8. 8
   Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.
9. 9
   Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
10. 10
    Cool completely on a wire rack.
11. 11
    Make frosting: Beat the butter for 2 minutes until creamy.
12. 12
    Progressively add powdered sugar, heavy cream, and vanilla bean paste.
13. 13
    Beat on high for 3 minutes until smooth and pipeable.
14. 14
    Pipe onto cooled cupcakes.