Ingredients
3/4 cup unsalted butter, softened1-1/2 cups sugar3 large eggs, room temperature1-1/2 teaspoons vanilla extract2-1/3 cups cake flour2-1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup whole milkFROSTING:1 cup unsalted butter, softened3 teaspoons clear vanilla extract2-1/2 cups confectioners’ sugarPaste food coloring, optionalColored sprinkles and nonpareils
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired.
