Classic Vanilla Cupcakes
Cook time: 
Total time: 
Yield: 24 cupcakes
 
Ingredients
  • 3 cups all-purpose flour (12.75 oz)
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • 1½ cups sugar
  • 4 large eggs
  • 2 tablespoons pure vanilla extract
  • 1¼ cups buttermilk
  • For Frosting:
  • 2 sticks of butter softened
  • 2½ cups powdered sugar
  • 1 vanilla bean, split lengthwise
  • 2 tsp. vanilla extract
  • 2-6 tablespoons of milk or cream
Instructions
  1. Preheat oven to 350F.
  2. Line cupcake pans with liners; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
  5. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
  6. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely before frosting.
For Frosting:
  1. Beat butter and scraped out vanilla bean with an electric mixer until pale and fluffy, (about 3 minutes.) Add the powdered sugar and beat well until mixture is thick and almost paste like.
  2. Add extract and 1 tablespoon of milk/cream. Beat well. Slowly add more milk 1 spoon at a time if you think your frosting is too thick or dry. Frost cooled cupcakes as desired.
Notes
Recipe adapted slightly from Martha Stewart
Recipe by The Baker Chick at https://www.thebakerchick.com/classic-vanilla-cupcakes-with-a-little-announcement/