White Velvet Cupcakes with Vanilla Bean Frosting

We had another birthday today and usually I'm in charge of the cake. Lugging a cake in the car can be quite an adventure. One eye is on the traffic and the other is on the cake riding shotgun. You're just praying that you don't cause an accident and the cake arrives in one piece. Today, however, it finally dawned on me to make cupcakes instead. Did I mention I was a slow learner! One of the teachers on our first grade team(there's 6 of us)can't have chocolate. So not wanting to leave her out, I decided to make these as well as the chocolate ones the birthday girl requested. In a word, scrumptious! I can't wait to have another.

Makes 24-30 cupcakes or 2 9 inch layers
1 1/2 cups all purpose flour
2 cups cake flour
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sugar
1 cup softened butter
3 large eggs
1 1/2 cups buttermilk
3 tbsp vanilla bean paste or vanilla extract

Frosting
3 sticks of softened butter
3 cups powdered sugar
3 tbsp milk
3 tbsp vanilla bean paste or extract
Preheat the oven to 325. Line 2 12cup cupcake tins with liners or spray 2 9 inch cake pans with baking spray. Place the flours, baking soda, baking powder in a small bowl and set aside. In a large bowl with a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and the vanilla paste or extract. Turn the mixer down to low and add half of the flour mixture, then all of the buttermilk and finish with the rest of the flour. Using an ice-cream scoop, scoop level amounts of batter into the cupcake tins. Bake for 20-25 minutes. For 2 cakes bake 30-35 minutes.
Frost with vanilla bean frosting below

To Make Frosting
Whip the butter until fluffy. Add the powdered sugar, milk and vanilla bean paste. Whip on low until combined. The turn up the speed on the mixer and whip until fluffy(about 6 minutes. Frost the cake or cupcakes.