Lynnski's Fave Vanilla Cupcakes

These easy to make cupcakes with a light crumb and a bright vanilla flavor do not require any decoration to be a hit. It's one of the most popular cupcakes at Joan's on Third, a Cafe and Market Place in downtown Los Angeles.

• Ready In: 33 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 1 1⁄4 cups  and 2 tablespoons flour
• 1 1⁄8 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 3⁄4 teaspoon vanilla extract
• 1⁄4 lb butter (one stick)
• 1  cup sugar
• 2  eggs

• FROSTING

• 1⁄4 lb butter (one stick)
• 5  cups powdered sugar, sifted and divided
• 1⁄4 cup milk
• 3⁄4 teaspoon vanilla extract

Directions

1. Heat the oven to 350 degrees, and line 12 standard muffin cups with paper liners, or grease cups.
2. In a medium bowl, sift together the flour with the baking powder and salt; in a small bowl or measuring cup, stir together the milk and vanilla extract; set aside.
3. In a large bowl & using a hand mixer (or a stand mixer) cream the butter, gradually add in the sugar, beat until light and fluffy, about five minutes.
4. Beat in the eggs , one at a time, until fully incorporated; beat in the flour and milk mixtures, alternating one-third of each at a time, until mixture is fully incorporated and the batter is smooth.
5. Fill each muffin cup three-fourths full of batter; and bake until puffed, and lightly golden, about 18 to 20 minutes; test with a wood pick inserted in the middle of a cupcake, if it comes out clean the cupcakes are done; cool the cupcakes before frosting.
6. Frosting & final assembly:
7. In a large bowl beat the butter with one-half of the powdered sugar until combined; beat in the milk and vanilla, scraping down the sides of the bowl and beating until smooth.
8. With the mixer set to low speed, gently beat in the remaining sugar until combined; increase the speed and continue to beat until the frosting is light and fluffy; this makes about 2 1/2 cups of frosting.
9. Frost each cupcake with a generous 2 tablespoons of frosting.
10. And enjoy.