Georgetown Cupcake's Vanilla Cupcake with Vanilla Buttercream Frosting ***

From The Cupcake Diaries by  Katherine Kallinis Berman and Sophie Kallinis LaMontagne

The kids wanted something sweet today.  We decided to use Georgetown Cupcake's recipe for vanilla cupcakes with vanilla buttercream.  They were a hit!

Vanilla Cupcakes
2 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
8 Tbsp butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 tsp. vanilla
seeds from 1 vanilla bean
1 1/4 cups milk, at room temperature

Vanilla Buttercream Frosting
16 tbsp. (2 sticks) unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1 tsp. milk
1 tsp. vanilla
1/8 tsp. salt

Vanilla Cupcakes
1.  Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers.
2.  In a small bowl, sift flour, baking powder and salt together.
3.  In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
4.  Add vanilla and vanilla bean seeds to milk.
5.  Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. 6.  Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
7.  Pour batter into prepared pans and bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.

Vanilla Buttercream Frosting
In the bowl of a stand mixer, add the butter and confectioner’s sugar.  Beat for several minutes until creamy.  Add in milk, vanilla & salt and continue to beat until frosting is light and fluffy and spreadable consistency.  Spread icing on top of cooled cupcakes, or place in ziploc bag and cut the tip off and pipe onto cupcakes.