Vanilla Cupcakes

I asked my boyfriend what kind of cupcakes he would like me to make, and suggested several interesting and exotic flavors like pumpkin, ginger spice, peanut butter/chocolate, etc. All he would say was "vanilla cupcake, vanilla frosting". After thinking about it for a while, I realized that plan old vanilla has always been and probably always will be my favorite dessert flavor as well, and there is really no need to mess with a classic. I found this recipe for vanilla cupcakes with vanilla frosting at thejoyofbaking.com. With my new mixer it was ridiculously easy! The lemon zest added a little zip and the frosting was oh-so-creamy.

Cupcakes:

1/2 cup butter, room temperature
2/3 cup white sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Buttercream Frosting:

2 cups confectioners sugar
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned.

For the Frosting: With a hand mixer, cream the butter until smooth. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.