Inspired by the Cupcake Queen (and her beautiful dog Layla), I jocked her recipe out and spent yesterday afternoon baking away. Boyyy she was right! These babies are SO SWEET not so sweet! The icing’s sweetness has reduced after 24 hours of fridge time. My brother YM’d me an a “MASARAP” comment a few minutes ago and it’s also a win at work!

Martha Stewart’s Vanilla Cupcakes

Ingredients
Makes 24
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar (I only used 1 1/4 cups)
4 large eggs
2 teaspoons pure vanilla extract (I used 4 teaspoons)
1 1/4 cups milk

Directions
Heat oven to 350ºF. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Billy’s Vanilla Frosting

Ingredients
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar (I only used 4 cups)
1/2 cup milk
1 teaspoon pure vanilla extract (I used 2 teaspoons)

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.