Very Vanilla Cupcakes

• 3/4 cup unsalted butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 2-1/3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1 cup unsalted butter, softened
• 3 teaspoons clear vanilla extract
• 2-1/2 cups confectioners' sugar
• Paste food coloring, optional
• Colored sprinkles and nonpareils

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
3. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired.

unsalted butter, sugar, eggs, vanilla, cake flour, baking powder, salt, milk, unsalted butter, clear vanilla, sugar, food coloring

Taken from www.tasteofhome.com/recipes/very-vanilla-cupcakes/ (may not work)