Vanilla Cupcakes and Frosting

I made these cupcakes for Catherine's birthday party and they were really good!

Vanilla Cupcakes (makes 12)

1 1/2 cups all purpose flour

2 tsp baking powder

large pinch salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

1 tsp vanilla

2 large eggs, at room temperature

3/4 cup whole milk, at room temperature

Preheat the oven to 350 F.  Line a 12-cup muffin pan with paper liners.

In a bowl, stir together the flour, baking powder, and salt.  Set aside.

In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and vanilla on medium speed until creamy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Stop the mixer and scrape down the sides of the bowl using a rubber spatula.  On low speed, beat in the flour mixture in 3 additions alternately with the milk in 2 additions, beginning and ending with the flour mixture and beating just until blended after each addition.

Pour the batter into the prepared muffin cups, filling each cup about 3/4 full.  Bake until golden and a toothpick inserted into the center of a cupcake comes out clean, 17-20 minutes.  Let cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan and let cool completely on the rack.  Frost the cooled cupcakes.

Vanilla Frosting

3/4 cup unsalted butter, at room temperature

3 1/4 cups powdered sugar

2 Tbs heavy cream

2 tsp vanilla

1/4 salt

In a bowl, using an electric mixer on low speed, beat together the butter, sugar, cream, vanilla, and salt until creamy and smooth, about 3 minutes.  Use the frosting right away.

For lemon frosting, proceed as directed but reduce the vanilla to 1 tsp and stir in 1 tsp lemon extract and 1 tsp finely grated lemon zest.