Preheat oven to 350°F (180°C). Line 6 alternating cups of a 12-cup muffin pan with paper or foil liners.
Within the paintings bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium pace till mild and fluffy, 3 to 4 mins, preventing to scrape facets of bowl. Upload egg, and beat till mixed.
In a small bowl, whisk in combination flour, baking powder, and salt. With mixer on low pace, regularly upload flour combination to butter combination alternately with buttermilk, starting and finishing with flour combination, beating simply till mixed after each and every addition, preventing to scrape facets of bowl. Beat in vanilla bean paste till mixed. Divide batter amongst ready muffin cups (about 3 heaping tablespoons or 80 grams each and every). Fill empty muffin cups midway complete with water.
Bake till tops are golden brown and a wood select inserted in middle comes out blank, 25 to half-hour. Let cool in pan for 10 mins. Take away from pan, and let cool totally on a cord rack.
Unfold Vanilla Buttercream onto cooled cupcakes as desired. Garnish with glowing sugar, if desired. Retailer in an hermetic container for as much as 3 days.
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