These moist vanilla cupcakes are perfect for a birthday celebration, potluck, or gettogether. They are fluffy, light, and airy, and irresistible. Another amazing quick and easy cupcake recipe from scratch.
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease or line a cupcake pan with paper liners.
With a stand mixer or a handheld mixer cream butter and sugar until fluffy.
Add vanilla and then add eggs one at a time beating well after each addition.
Divide the batter into 12 muffin cups.
Bake for 20-23 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean.
Beat the butter until its soft. Reduce the speed of the hand beater to low and gradually add in 2 cups of powdered sugar until well incorporated. Taste and add more as needed.
Add milk and vanilla extract along with salt and beat on medium speed for additional 2-3 minutes until the icing is fluffy. If the frosting is too runny, add more sugar. Alternately if it is too thick add more milk.
Can be stored in an airtight container in the refrigerator. Whip with an electric mixer before using. I used a WILTON 2D tip for decorating.