Preheat oven to 350 degrees.
Line muffin pans with cupcake papers.
In a small bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream butter on medium speed until smooth. Scrape bowl, add the sugar gradually, and beat until light and fluffy, about 3 minutes.
Add the eggs in three stages, one at a time, beating well after each addition. Add the dry ingredients in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix. Scrape down the bowl after each addition to make sure the ingredients are well blended.
Fill cupcake liners approximately three-quarters full. Bake for 20–25 minutes, or until a toothpick or skewer inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the muffin pans for 5 minutes. Remove from the tins and cool completely on a wire rack before icing.
Ice the cupcakes with either Vanilla Icing or Chocolate Icing.
Vanilla Icing
Makes icing for 2 dozen cupcakes
1 cup unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla
Place room temperature and softened butter in a large mixing bowl.
Add 4 cups of sugar and then milk and vanilla.
Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar.
Optional: Add a few drops of food coloring and mix thoroughly. Icing is best used at room temperature, as it will harden when chilled.
Note: Use and store the icing at room temperature as icing will set if chilled.
Chocolate Icing
Makes icing for 2 dozen cupcakes
1 cup unsalted butter, softened
6 to 8 cups confectioners’ sugar
2 Tablespoons unsweetened cocoa powder
1/2 cup milk
2 teaspoons vanilla
Sift cocoa powder into six cups of confectionary sugar. Place room temperature and softened butter in a large mixing bowl.
Add 4 cups of sugar and then milk and vanilla.
Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar.
Note: For deeper chocolate, heat just until melted,2 Tablespoons chocolate chips in the microwave, and combine with butter and sugar before adding milk.
Use and store the icing at room temperature as icing will set if chilled.
