There's Always Room for Cupcakes!

I found a recipe in an old Martha Stewart magazine today and decided to try it... OMG! They came out totally yummy!! Such a treat when the house is a mess from moving. I also made a pretty good Thai dish tonight as well and will post that later. In the meantime, try these and you won't be disappointed, they are super easy to make!!!

Yellow Cupcakes

FOR THE CUPCAKES

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• Sprinkles, for decorating

FOR THE FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
5. Prepare frosting: in a medium bowl, with an electric mixer, beat unsalted butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
6. Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

**I made the frosting a little thicker and put it in a ziplock baggie, cut off the corner and made swirls of icing on top of the cupcakes by squeezing it out of the corner of the bag.