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Prep Time: 1 hour(s) 25 min
Cook Time: 22 min
Number of Servings: 12
Williams Sonoma recipe for vanilla cupcakes and frosting.
Number of Servings:Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.
For the cupcakes
For the Frosting
Have all ingredients at room temperature.
Position a rack in the lower third of the oven and preheat to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper or silicone cupcake liners.
Over a small bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until creamy and smooth, about 1 minute. Add the sugar and beat until light and fluffy, 3 to 4 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated.
Reduce the speed to low and add flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake until cupcakes are a light golden on top and a toothpick inserted into center of a cupcake comes out clean, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then transfer cupcakes to the rack and let cool completely, about 1 hour.
To make the frosting, in the bowl of an electric mixer fitted with the flat beater, beat the confectioners' sugar, butter, 2 tablespoons milk, vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of hte bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoon at atime, until it is creamy but still holds peaks. Tint with food coloring, if desired.
Decorate cupcakes as desired.