Frosted Vanilla Cupcakes

INGREDIENTS:

• FOR CUP CAKES:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1¼ sticks unsalted butter, softened (10 tablespoons)
  • 1¼ cups sugar
  • 3 large eggs

• FOR VANILLA BUTTER FROSTING:
  • 2 sticks unsalted butter, softened
  • One 16-ounce package confectioners’ sugar
  • 4 tablespoons milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

INSTRUCTIONS:

• TO MAKE CUP CAKES:
  1. Preheat the oven to 350°F. Line 18 muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the milk and vanilla. Set both aside.
  3. In another large bowl with an electric mixer at medium speed, beat the butter and sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition, until smooth and evenly incorporated.
  4. With the mixer on low, add the flour mixture in two batches, alternating with the milk mixture, until just combined. Divide the batter evenly into the cups. Bake for 20 to 24 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before removing from the muffin cups or frosting.

• TO MAKE VANILLA BUTTER FROSTING:
  1. In a large bowl with an electric mixer at medium speed, beat the butter, sugar, and 2 tablespoons milk for 3 to 5 minutes until smooth and free of lumps and graininess.
  2. Add the vanilla and salt, then beat in additional milk as needed for a creamy frosting.

VARIATION:

• CHOCOLATE BUTTER FROSTING:
  
  • Follow the recipe for basic vanilla butter frosting, but add these additional ingredients:
    • ⅓ cup unsweetened cocoa
    • 4 ounces bittersweet chocolate, melted and cooled