Perfect Vanilla Cupcakes with Perfect Vanilla Buttercream

There are a lot of words for perfect.  Flawless, utopian, sublime, phat. These cupcakes fit all such terms, and at least eleven more, to boot.  They are perfectly spledid.  Soft and moist and wickedly flavorful.  Topped with the fluffiest vanilla buttercream you’ve ever tasted.  They are good, good, good and while there are a million more things I could say about them, I will leave you with this.  Try them.  You won’t be dissappointed.  In fact, you’ll likely be transported to sheer and utter bliss.  They are perfect Vanilla Cupcakes.  Perfectly frosted with perfect buttercream.  Word.

Perfect Vanilla Cupcakes

  • 2 sticks butter
  • 2 cups sugar
  • 1 egg
  • 4 egg whites
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cup milk
  • 2 1/2 cup flour

In  a large bowl, beat together the butter, sugar, and egg until white and verrrry fluffy.  Add remaining ingredients and beat just until incorporated.  Spoon into muffin tins lined with cupcake wrappers.  Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the cupcakes spring back when touched lightly with yout finger.  Cool completely before frosting.

Perfect Vanilla Buttercream

3 sticks butter

2 pounds of powdered sugar

2 teaspoons pure vanilla extract

1/4-1/2 cup milk

In an electric stand mixer (with the whisk attachment), beat butter until light and fluffy.  Slowly begin beating in powdered sugar and vanilla.  Begin adding milk to the mixture, turning the mixer to high.  Add just enough milk to make the mixture whippy & fluffy (but not runny).   Continue beating until frosting is very, very soft & whippy.  Frosting atop cooled cupcakes.

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