Simple Vanilla Cupcakes from Scratch

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour, unbleached
  • 2 1/2 tsp Baking powder
  • 1 1/2 cups Cane sugar, pure
  • 1 tsp Kosher salt
  • 3 cups Powdered sugar
  • 4 1/2 tsp Vanilla, pure

• Dairy

  • 2 cup Butter, unsalted
  • 1 1/2 cups Whole milk
  • 2 tbsp Whole milk or heavy cream

Found on naturalchow.com

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups pure cane sugar
• 3 cups unbleached all-purpose flour, sifted
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 4 large eggs
• 1½ cups whole milk
• 2½ teaspoons pure vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 2-4 tablespoons whole milk or heavy cream

Directions

• Preheat the oven to 350° F. Line a muffin pan with paper or foil liners and set aside.
• In the bowl of a stand mixer, combine the butter and sugar and beat at medium speed until light and fluffy.
• Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well combined.
• Place the all-purpose flour, baking powder, and salt in a mixing bowl and stir to combine.
• Combine the milk and vanilla in a measuring cup. Alternate adding the milk/vanilla mixture and the dry mixture to the whipped butter/sugar mixture. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
• Fill paper liners ⅔ of the way with batter, and bake for 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool completely before topping with buttercream.
• In the bowl of a stand mixer, beat the butter at medium speed for 2-3 minutes, or until pale in color and fluffy.
• Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
• Increase mixer speed to medium and add vanilla extract and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Optionally, you can add in a few drops of natural food coloring.