Vanilla Cupcakes with Buttercream Frosting

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If you are doing a DietBet like me, stop reading NOW. If you want to make some pretty easy cupcakes please read. I am doing the dietbet, but tomorrow is Valentines Day and I wanted to make something fun with Griffin so I decided on these cupcakes, I made them before and I really love them. I truly believe that even on a diet it is okay to indulge once and a while, keeping in mind that indulge does not mean eating the whole tray of cupcakes...

INGREDIENTS
3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 3/4 teaspoon salt

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

• 1 1/2 cups sugar

• 4 large eggs

• 2 teaspoons pure vanilla extract

• 1 1/4 cups milk

TIP: Since vanilla is the only flavoring in these cupcakes, make sure it's of the best quality, I LOVE LOVE LOVE this vanilla extract, I bought it here.

DIRECTIONS

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. 

In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.

(in my opinion this is the most crucial step to getting light & fluffy cupcakes)

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

Since these cupcakes are very plain you could really use any flavor combination for your topping, at our house we prefer this basic buttercream:

Buttercream Frosting Recipe

INGREDIENTS

3 sticks of unsalted butter, softened

3 to 3.5 cups of icing sugar (or 1 pound)

1/2 teaspoon vanilla extract

DIRECTIONS

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Don't forget to add some food coloring to suit your theme or the occasion and sprinkles are always a nice touch!