Double Vanilla Cupcakes

In ‘Williams-Sonoma: Dessert of the Day’

• Ready In: 1 hr 17 mins
• Yields: 18 cupcakes

Ingredients

• 2  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 2⁄3 cup unsalted butter, at cool room temperature
• 1  cup sugar
• 2  large eggs
• 1 1⁄3 cups buttermilk
• 2  teaspoons pure vanilla extract

• Vanilla Frosting

• 1⁄2 cup unsalted butter
• 3  cups powdered sugar
• 1⁄4 cup  whole milk
• 1 1⁄2 teaspoons pure vanilla extract
•  kosher salt, a pinch

Directions

1. Preheat oven to 375 degrees.
2. Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
3. Sift the flour, baking powder, baking soda, and salt together into a bowl.
4. In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
5. Add the sugar and continue beating until pale.
6. Add the eggs one at a time, beating well after each addition.
7. Add half of the flour mixture and mix on low speed just until blended.
8. Add the buttermilk and vanilla and beat on low speed until smooth.
9. Add the remaining flour mixture and beat just until blended.
10. The batter will be thick.
11. Divide the batter between the muffin cups, filling each about ¾ full.
12. Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
13. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
14. In a bowl, using an electric mixer, beat the butter until light and fluffy.
15. Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
16. Beat on med-high speed until smooth.
17. Spread the frosting on the tops of the cupcakes and serve.