Makes 12 cupcakes
For the cupcakes, you’ll need:
1.5 cups flour
1 cup sugar
1.5 tbp baking powder
scant 1/2 salt
1 stick or half a cup butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk
1 tsp pure vanilla extract
Preheat oven to 325. Line cupcake pan with paper liners. Add flour, sugar, baking powder and salt to standing mixer. Mix together with the paddle attachment.
Add butter and mix on medium speed until the mixture resembles coarse sand. Add eggs one at a time, mixing on medium speed until combined. Slowly add milk and vanilla and mix until combine, scraping down the bowl.
Scoop batter into bang cups, filling each about two thirds full. Bake for 17-20 minutes, until a toothpick comes out clean.
For the buttercream frosting, you’ll need:
1 stick, at room temperature
4 cups confectioner’s sugar
1/4 cup whole milk
1 tsp vanilla food coloring, optional
Cream butter on mediam speed in a standing mixer. Add in two cups of sugar, milk and vanilla. Mix on low speed until combined. Gradually add in remaining sugar and mix on low speed until frosting reaches desired consistency. Add food coloring and mix until well blended, if desired. Frost completely cooled cupcakes.