Vanilla Cupcakes with Vanilla Buttercream

I have a serious addiction to vanilla cupcakes. My willpower is no match for these mini-cake delights. I have used this recipe several times and I always get rave reviews from friends and family. If you love vanilla cupcakes, skip the box and give this recipe a try.

Vanilla Cupcakes with Vanilla Buttercream
yields 24 cupcakes

Cupcakes:
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 cups granulated sugar
1 Tbsp. baking powder
3/4 tsp. salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 tsp. pure vanilla extract

Frosting:
Makes 3 cups
20 tablespoons unsalted butter, softened
2 1/2 cups powdered sugar
1/8 tablespoons table salt
2 tsp. vanilla extract
2 Tbsp. heavy cream

Cupcakes:
Preheat oven to 325 degrees. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter, mixing until just coated with flour.

In a medium-sized bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition. Beat until ingredients are incorporated, but do not over beat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, for 17-20 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a wire rack to cool completely.

Frosting:
In the bowl of an electric mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt, and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cupcakes as desired.

Source: adapted from Martha Stewart (cupcakes) and The Way the Cookie Crumbles, originally Cooks Illustrated (frosting)