Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a traditional cupcake of muffin tin with 6 large baking cups and set aside.

Step 2

Using a stand mixer or hand held mixer, beat your egg, vanilla, melted butter, and milk into your dry ingredients. Mix on medium speed 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 it is free of clumps.

Step 3

Use an ice cream scoop (my tool of choice) or a spoon to distribute batter evenly into the 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 in the pan.

Step 4

With hand held mixer or stand mixer, 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. Wait until cupcakes are completely cooled before frosting.