Ingredients: 

-1 ½ cups all-purpose flour

-1 ½ teaspoons baking powder

-½ teaspoon salt

-½ cup unsalted 

butter

-1 cup granulated 

sugar

-2 large eggs room 

temperature

- ½ cup milk room 

temperature

- 1 teaspoon vanilla 

extract

American Buttercream Frosting

-4 cups confectioner’s sugar

-1 cup unsalted butter room 

temperature

-3 to 4 tablespoons heavy cream

-1 teaspoon vanilla extract

INSTRUCTIONS

1, Preheat oven to 350 degrees. Line a cupcake pan with liners, set aside.

2. In a bowl, sift or whisk together the dry ingredients: flour, baking powder and salt. Set aside.

3. In a large bowl, add butter and sugar. Beat until creamed and fluffy. Add eggs and vanilla extract. Mix until smooth.

4. Add half of dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until well mixed. 

5. Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 20 minutes.

6. Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

American Buttercream Frosting

1. In a large bowl, add room temperature butter and beat until creamy.

2. Add confectioner’s sugar and slowly mix until ingredients are fully combined. 

3. Whip at high speed for 2-3 minutes, or until light and fluffy.

4. Add vanilla extract and heavy cream, then whip until fluffy.

5. Pipe or spread frosting with a knife onto cupcakes and serve.

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