Preheat oven to 350°F. Line cupcake tins with liners.
Measure milk into a 2 cup measuring cup and add the juice of half of a lime to the milk. Whisk with a fork to combine. Allow to sit for at least 5 minutes.
Sift flour, salt and baking powder. Set aside.
In the bowl of stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well and scraping in between additions.
Add vanilla bean paste and mix to combine.
Add the flour and milk mixtures alternately to the creamed butter. Start with 1/3 of the flour, then add 1/2 of the milk, half of the remaining flour, the rest of the milk, then the rest of the flour. Scrape the bowl after each addition. Mix till the batter is smooth - about 30 seconds on medium low.
Divide the batter evenly between the liners using a heaping #18 scoop or eyeballing it. They will be2/3 to 3/4 full.
Bake for 15-20 minutes depending on your oven. Check after 15 minutes.
These cupcakes do not rise and get the peak or dome that many do. They get a gentle rise and a beautifully smooth and curved slope on the tops.
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