Iced vanilla cup cakes

Iced vanilla cup cakes Iced vanilla cup cakes Iced vanilla cup cakes Iced vanilla cup cakes Ingredients: 3⁄4 cup butter – 1 3⁄4 cups sugar – 2 large eggs – 2 teaspoons pure vanilla extract – 1⁄2 teaspoon salt – 2 teaspoons baking powder – 2 cups flour – 1 1⁄4 cups milk – 1 cup confectioners’ sugar – 1⁄4 cup half-and-half – 1 teaspoon pure vanilla extract

Prep: Preheat oven to 350°F. In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk little by little. Stir until batter is smooth. Fill paper-lined muffin cups with batter. Bake for 20 minutes. For frosting, whip together the confectioners’ sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy. Allow cupcakes to cool about 30-45 minutes and frost. Add about one extra teaspoon of vanilla half-and-half to reach a thin consistency

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