Step 1

Start by preheating your oven to 350 degrees F. Line a standard cupcake or muffin tin with 6 large paper baking cups, set aside. While your oven is preheating, whisk together the AP flour, sugar, baking powder, and salt in a medium bowl. Using a hand held mixer or a stand mixer fitted with a paddle attachment, beat your egg, vanilla, melted butter, and milk into your dry ingredients. Mix until a smooth batter forms (takes about one minute). If you don't have a stand mixer or a hand held mixer, no worries! You can mix the batter by hand with a whisk or spoon, but it may take a bit longer than a minute to get a smooth consistency. You'll know your batter is ready when there are no clumps in it.

Step 2

Use an ice cream scoop (my tool of choice) or a spoon to distribute batter evenly into the prepared baking cups. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool on a wire wrack in the pan before frosting.

Step 3

While the cupcakes are cooling, prepare the frosting. Add butter and vanilla to a medium bowl. Using a hand held mixer or stand mixer fitted with a paddle attachment, mix the butter and vanilla on low speed until well blended. Add the confectioners sugar into the the bowl and mix until the frosting starts to form. Add 1 tbsp of milk or cream and mix on low speed until a smooth frosting forms. If you prefer a thinner consistency, add milk or cream 1 tsp at a time, until desired frosting consistency is reached. Cover the bowl with plastic wrap or a lid and set aside. Once the cupcakes, spread frosting evenly onto the tops of the cupcakes. Store frosted cupcakes in an airtight container.