Buttery Vanilla Cupcakes with Creamy Chocolate Buttercream

Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
makes 12 cupcakes
For the cupcakes:
1 1/2 cups all purpose flour
1 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup butter, softened
1/4 cup milk
1 teaspoon vanilla (or you could use almond or lemon)
For the frosting:
1/2 cup butter, softened
1/3 cup cocoa powder
2 2/3 cups confectioners’ sugar
1/3 cup heavy whipping cream (or half and half or milk)
1 1/2 teaspoon vanilla
Directions:
1. In a small bowl, whisk together the flour, sugar, baking powder and salt. In a mixer, beat butter until creamy. Add milk. Add eggs, one at a time until fully incorporated. Slowly add the dry ingredients until well mixed. Beat on medium speed for about 2 minutes. Batter should be fluffy and creamy.
2. Line muffin tin with muffin cups. Fill the cups only 1/2 full with batter. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely in muffin tin. Transfer to wire rack to frost.
3. For the frosting, in a mixer cream the butter. Add the cocoa and mix thoroughly. Add vanilla. Slowly add powdered sugar, 1/2 cup cup at a time, alternating with the cream until consistency is fluffy and creamy. Frost on cooled cupcakes.