Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
In a mixing bowl, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes.
70 g butter, 210 g granulated sugar
Add the eggs one at a time into the mixture and mix on low until combined.
3 large eggs
Scrape down the sides of the bowl and continue by adding half of the flour mixture, continuing on low speed, mixing until just combined.
Then add the sour cream, vegetable oil, vanilla extract and vanilla paste and mix until just combined.
150 g full-fat sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ½ teaspoon vanilla bean paste
Finally add the other half of the flour mixture and mix until just combined.
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Divide the cake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.