Delightful bite-sized vanilla cupcakes bursting with vanilla bean flavor and topped with creamy, dreamy frosting!

Scale

1 vanilla bean, split lengthwise and seeds scraped

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, softened

1/3 cup full-fat sour cream

1/4 cup canola oil

1 tablespoon pure vanilla extract

2/3 cup whole milk, room temperature

1 cup granulated sugar

1 3/4 cups cake flour, not self-rising

2 large eggs, room temperature

Preheat oven to 350°F (175°C). Line a mini cupcake pan with paper liners.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in canola oil and sour cream.
Beat in eggs one at a time, then stir in vanilla extract and vanilla bean seeds.
Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
Fill each mini cupcake liner about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost with your favorite frosting and decorate with sprinkles or edible glitter.

For best results, use room temperature ingredients.

Cake flour is essential for a light and tender crumb.

Do not overmix the batter, as this can result in tough cupcakes.

Keywords: mini cupcakes, vanilla cupcakes, bite-sized cupcakes, vanilla bean, dessert, party food