Preheat over to 325 F.
Line the cupcake pan with cupcake liners.
In the bowl of stand mixer, add the dry ingredients — Golden Sugar, cake flour, baking powder, baking soda, and salt. Mix together until combined.
Add the room temperature butter to the dry ingredients and mix on low speed until you have what looks like a sand mixture —fine crumbs.
In a separate bowl, mix the eggs, sour cream, oil, and vanilla bean paste until fully incorporated
Add the wet ingredients to the flour/sugar and mix on low/medium until combined.
Add the milk and stir on low speed until all the ingredients are combined. Be careful not to overmix.
Pour batter evenly amongst cupcake liners to about 1/2 way up the liner.
Bake for 17-20 minutes depending on your oven.
Remove cupcakes carefully from the cupcake tray as soon as they have finished baking. Once removed, cool on a cooling rack.
Cream the butter on medium/high in a stand mixer for about 3 minutes until you notice the butter has gotten lighter (whiter) in color.
Add the Powdered Sugar, milk, and vanilla extract into the bowl with the butter. Using a rubber spatula incorporate the ingredients a little before turning the mixer on low speed.
When all the ingredients have been incorporated turn the mixer back up to medium/high speed for 2 minutes. The frosting should be thick and fluffy as well as white in color.
Once again, using a rubber spatula, smooth out some of the air bubbles and add in any colors you would like to use.
Vanilla Bean Cupcake
Each oven is different so keep an eye on your cupcakes around 17 minutes. They should be light in color and spring back when touched. You may substitute pure vanilla extract for vanilla bean paste and your preferred oil for safflower oil.
You want the butter to be room temperature but not too soft. If it is hot, you may only need to leave it out of the refrigerator for about 30 minutes. If the butter is too soft, it will not hold a nice shape once you had mixed in all the ingredients.