(barely) adapted from Joy The Baker
-2 sticks unsalted butter, softened
-1 3/4 cup granulated sugar
-1 cup whole milk
-1 Tbsp vanilla bean paste
-2 3/4 cups flour
-1 1/2 tsp baking powder
-1/2 tsp salt
Preaheat to 350.
Whisk together flour, baking powder and salt.
In a separate bowl, combine milk and vanilla bean paste.
Using an electric mixer, cream together butter and sugar until light and fluffy (when you think it’s fluffy enough, let it go for another minute or two. You can’t go wrong with extra fluffiness in these)
Add the eggs (one at a time if you aren’t lazy like me) and beat to combine, scraping down the sides of the bowl to incorporate.
WIth the mixer on low, add the dry ingredients alternately with the milk mixture in three batches, beginning and ending in dry. (Dry, wet, dry, wet, dry). Mix only until just combined.
Separate batter into two dozen lined cupcake liners. Bake for 20-25 minutes until toothpick comes out clean and cupcake springs back to the touch. Cool and frost.
(barely) adapted from Annie’s Eats
-2 1/2 sticks unsalted butter, softened
-up to 2-3 cups confectioners sugar
-pinch of salt
-2 tsp vanilla bean paste
-2 Tbsp heavy cream
Beat butter for about a minute until creamy. Add 2 cups of confectioners and salt, beat for 2-3 minutes until smooth. Scrape down sides of bowl and add vanilla and heavy cream. Beat for another minute or two until smooth and fluffy. Add additional confectioners until you reach your desired texture for piping or spreading.
Store cupcakes in an airtight container in the fridge, let rest at room temp for 30 minutes before enjoying.