Recipe: Yellow Cupcakes with Vanilla Frosting

YELLOW CUPCAKES WITH VANILLA FROSTING

FOR THE CUPCAKES:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk, divided use
1 teaspoon vanilla extract
1 cup unsalted butter, at room temperature, divided use
3/4 cup sugar
2 large eggs
FOR THE VANILLA FROSTING:
3 cups powdered sugar (or more, as needed)
1/2 teaspoon vanilla extract
sprinkles (for garnish)

TO MAKE THE CUPCAKES:
Preheat oven to 350 degrees F. Line the cups of a standard (12-cup) muffin tin with paper or foil liners.

In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid measuring cup, mix 1/2 cup milk and vanilla; set aside.

In a large bowl, with an electric mixer, beat 1/2 cup butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4 cup ice cream scoop is good for this).

Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

MEANWHILE, MAKE VANILLA FROSTING:
In a medium bowl, with an electric mixer, beat the remaining 1/2 cup butter, sugar, the remaining 1/4 cup milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.

Frost cooled cupcakes with Vanilla Frosting; decorate with sprinkles before frosting dries (to ensure that they stick). The frosted cupcakes are best eaten within 1 day.

Makes 1 dozen
Adapted from source: Everyday Food Magazine, Issue #35, September 2006