a really easy, simple, normal ingredient (thankkk youu!) recipe for vanilla buttercream frosting cupcakes. enjoy! 

PS: the cupcake liners used are from Michael's, you get 75 of them for $1.99

here it goes...

Ingredients for Cupcakes: 

1/2 cup unsalted butter room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking flour

1/4 teaspoon salt

1/4 cup milk

Ingredients for Icing: 

2 cups powdered sugar, sifted

1/2 cup unsalted butter room temperature

1 teaspoon pure vanilla extract 

2 tablespoons milk or light cream

Cupcakes

**Preheat the oven to 350 degrees, then line the cupcake tin with the cupcake liners**

Start by creaming the butter in an electric mixer until it is smooth and creamy

Gradually add in the sugar, and beat on high speed until light and fluffy. Add the eggs one at a time to the bowl, mixing well between each new egg added to the bowl. I highly suggest cracking the eggs in a separate bowl and then adding the egg, this way you ensure that there are no stray shells. beat in the vanilla. 

this is what mix should look like after eggs and vanilla are added to the bowl 

Now onto the dry ingredients. In a separate bowl, combine the flour, baking powder, and the salt. Measure out milk in a measuring cup. On a low speed and in three different additions, alternating between the dry mix and the milk, add ingredients to the bowl. If need be, scrape the edges of the bowl to ensure that all of the ingredients are completely mixed into the batter. 

completed batter will seem thick, so don't worry 

With a small spoon, divide the batter evenly over the cupcake tin by filling each liner about 2/3 full.  You will have just enough batter to make 12 cupcakes so don't let any of it go to waste!

fill 'em up!

now, with the tip of the spoon, you will need to even out the top of the batter. this takes some finesse, but you will get the hang of it. swirl the spoon in consecutive circles so that the top eventually is even and comes to a tip in the center. 

not too too hard, but this way the top is nicer for applying the icing

pop the cupcake tin in the oven and bake for about 18 minutes. be sure to keep an eye on them just in case they take a little less time. when the time is up, test the center of the middle-most cupcake and check to see that it comes out free of crumbs. let the cupcakes cool for at least 15 minutes. in this time you can finish up the icing. 

cupcakes

Icing 
the icing is super simple. I doubled the recipe. usually when you choose to pipe icing as opposed to spreading it requires significantly more icing. in the same bowl of the electric mixer (now free and completely clean from batter),on high speed, beat the butter until it is smooth and creamy. lower the speed, and add in the vanilla and continue to beat until it is completely blended (you may need to use a spatula to scrape the butter down the sides of the bowl). In the meantime and in a separate bowl, sift the powdered sugar. Gradually and on the lowest speed possible, add the powdered sugar. once it is all added it will appear somewhat sticky. add the two tablespoons of milk or light cream and allow the frosting to beat for 3 minutes. 

yummy vanilla buttercream frosting, it should be rather stiff
now it is time to frost these puppies. it is going to be ok. it takes a lot of practice using a frosting piper, if you'd you prefer it is completely acceptable to just slather on the icing. it will taste delicious either way. but if you choose to pipe the icing use a large tip and bag. 

this is the tip used, fill up the bag and twist the top so that it is tight

beginning in the center of the cupcake apply pressure to the bag by squeezing frosting in a swirl until you have reached the edge of the cupcake. you will have some extra frosting, so if you mess up, it is ok, just start over! pipe the frosting onto all of the cupcakes. 

all done! add some little sprinkles onto the top to make it a little more special, but trust me they are going to be so yummy, whoever is eating them won't even notice

 stick them in the fridge for a little later in the week, or eat them right away.have fun with these, they are a classic recipe that will be helpful to know off hand.