• Preheat oven to 350 degrees. Line two standard cupcake pan with 16 liners, set aside.
• In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and the vanilla bean paste. With mixing speed on low, add the eggs one at a time, mixing until just combined.
• In a medium size mixing bowl whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup mix together sour cream and milk. With mixing speed on low, alternate dry and wet ingredients, mix until batter is smooth and homogeneous (being careful not to over mix).
• Scoop the batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 17-19 minutes or until the cupcakes spring back when touched. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).

For the Vanilla Buttercream

• While cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine butter, vanilla extract, vanilla bean paste, and salt. Beat until fluffy (2-3 minutes). With mixing speed on low, add heavy cream, then gradually add ½ c. powdered sugar at a time until the mixture becomes soft but firm enough to hold it’s shape. Beat frosting for an additional 3 minutes until light and fluffy.If the consistency is too thick, add a little more cream and beat for 30 seconds more. Pipe or spread onto cooled cupcakes, decorate with sprinkles if desired.