Vanilla Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and line 36 mini muffin cups with paper liners.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (2-3 minutes). Scrape down the sides and bottom of your bowl as needed. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, sift or whisk the flour with the baking powder and salt.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

Fill the muffin cups with 2 tablespoons of batter (about 3/4 full) and bake for about 10 - 12 minutes or just until a toothpick inserted into the center of a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely. 

Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until incorporated. Then beat on high speed until frosting is light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Add a little cream (or milk) if needed so the frosting is at piping consistency. If you like you can tint the frosting with food coloring. Fill a piping bag with the frosting, fitted with a decorative tip (I used an Ateco #825), and frost the cupcakes. These cupcakes are best the day they are made, but they can be covered and stored for a couple of days. Or they can be frozen.

Makes 33 - 36 mini vanilla cupcakes

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