Double Vanilla Easter Cupcakes

When I’m spending a holiday with my 2 year old niece, Kassidy Bay, I know she will have only one thing on her mind—“happy cakes.” I know I must be mentally prepared to tell her precisely what type of happy cakes I have created and physically prepared to pry her away from them before dinner time. This Easter, the family came to a mutual agreement regarding these happy cakes…let’s go with a classic, vanilla cupcakes with vanilla buttercream frosting. And of course, when my sister wasn’t looking, I let Miss Kassidy Bay dip her fingers into the frosting and savor the familiar taste of Easter at Nini & Pops house.

Classic Vanilla Cupcakes (yields 12 cupcakes)
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
Directions:
Preheart your oven to 350 degrees. Cream together the butter and sugar. Add eggs one at a time. Stir in the vanilla. In a separate bowl, stir together all dry ingredients. Add to the butter mixture and stir in milk. Bake for 18-24 minutes.

Classic Vanilla Buttercream Frosting
Ingredients:
1/2 cup unsalted butter
2 cups powdered sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons milk or heavy cream
Directions:
Beat butter for a few minutes with a mixer on medium speed. Add the powdered sugar one cup at a time, followed by the vanilla extract, salt, and milk or cream.
*Frost your cupcakes and decorate with shredded dyed coconut and a candy Robin’s egg
Happy Easter!
Cheers!
-Bay