Sweet Kitchen Cravings

0 Vanilla Bean Cupcakes: Preheat oven to 325°F. Line a 12-count muffin pan with cupcake liners.
1 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3 minutes.
2 Slowly add the eggs, vanilla, and vanilla bean paste, combining well after each addition. Scrape the bowl well with a rubber spatula then mix on high for about 1 minute until the mixture is smooth and light in color.
3 Sift together the cake flour, baking powder, baking soda, and salt. Add half of the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the buttermilk. Mix just until combined then scrape the bowl. Add the remaining flour and slowly stream in the remaining buttermilk with the mixer on low, just until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is incorporated.
4 Use a cookie scoop to divide the batter among the prepared muffin pan. Bake for 20-22 minutes, until the cupcakes spring back to the touch (or a toothpick comes out clean). The rim of the cupcakes should be slightly golden brown. Set aside to cool.
5 Chocolate Cream Cheese Icing: Combine the cream cheese and butter with an electric mixer until well combined and smooth with no lumps remaining. Add the powdered sugar, cocoa powder, milk, and vanilla. Mix just until fully combined. Add more milk if needed, for a looser frosting.
7 Frost the cooled cupcakes with a piping tip or swirl using an offset spatula or the back of a spoon. Add your favorite sprinkle mix and enjoy!