Vanilla Cupcakes & The Best Basic Buttercream Frosting

• FOR THE CUPCAKE:
• 3/4 pounds Unsalted Butter, Room Temperature
• 2 cups Sugar
• 5 Eggs
• 1-1/2 teaspoon Vanilla Extract
• 3 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sea Salt (or Kosher Salt)
• 1 cup Buttermilk (or Substitute A Scant Cup Of Milk Plus 1 Teaspoon Lemon Juice)
• FOR THE FROSTING:
• 3 cups Confectioners Sugar (Sifted)
• 1 cup Unsalted Butter, Room Temperature
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Heavy Whipping Cream

1. Preheat the oven to 325 F.
2. In a large bowl using a mixer with whisk attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs and vanilla and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients and the buttermilk into the batter. Mix until just combined.
4. Line two 12-count muffin pans with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set pan on a rack. Allow cupcakes to cool in the pan for 15 minutes.
5. Meanwhile, make the frosting. In the bowl of a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.
6. Pipe or spread frosting onto the top of the cooled cupcakes, as desired.
7. This recipe will make exactly 24 moist and delicious standard size cupcakes.

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Taken from tastykitchen.com/recipes/desserts/vanilla-cupcakes-the-best-basic-buttercream-frosting/ (may not work)