{Vanilla Cupcakes with Buttercream Frosting}

These are my new favorite cupcakes! They are so so good. But be careful not to over bake because they tend to dry out a little. The vanilla flavored cake goes so perfectly with the frosting. This recipe makes exactly 12 cupcakes.

1/2 cup butter, room temperature

2/3 cup white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Preheat oven to 350 degrees

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, slowly add the flour mixture and then the milk. Mix until combined. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 15-18 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.



Buttercream Frosting:

2 cups powdered sugar

1/2 cup butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk

Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

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