adapted from William-Sonoma’s the kid’s cookbook
1 ¾ cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (one stick) unsalted butter, at room temperature
1 cup sugar
1 ½ teaspoons vanilla extract
⅔ cup milk
Preheat oven to 350°F. Line muffin pan with cupcake liners.
In a medium mixing bowl mix 1 ¾ cups flour, 2 ½ teaspoons baking powder and ¼ teaspoon salt. Whisk to combine.
In a second medium sized bowl- using an hand mixer blend together ½ cup unsalted butter and 1 cup sugar. Add 2 eggs, and 1 ½ teaspoons vanilla extract. Beat the mixture until smooth.
Measure out ⅔ cup milk in a liquid measuring cup and add the milk to the wet ingredients and mix until smooth.
Add the dry ingredients to the wet ingredients. Use a rubber scraper to combine until all the dry ingredients are mix in. DO NOT OVERMIX!
Pour ¼ cup batter into each of the 12 muffin cups and bake minutes 20-25 minutes, until a cake tester inserted into the center of the cake comes out clean. Take out of the oven and cool 15 minutes
Remove cupcakes from pan and cool completely on a cooling rack.
6 tablespoons unsalted butter, at room temperature
1 ½ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
food coloring (optional)
Combine all ingredients in a medium sized mixing bowl. Using as hand mixer on low speed, combine all ingredients together.