Vanilla Sprinkled Cupcakes

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 3 large eggs
• 2 tsp. vanilla extract
• 1 1/2 cup all purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup milk

For the Frosting

• 2 sticks butter, room temperature
• 4 cups powdered sugar
• 1 tsp. sea salt
• 2 tsp. vanilla extract
• 1/4 cup milk

Directions

1. For the cake: Preheat the oven to 350 degrees. In a medium bowl sift the flour, baking powder and salt. Set aside. In your stand mixer, using the paddle attachment, beat the butter and sugar together until fluffy. Then fold in one egg at a time. Alternate the flour mixture and the milk, ending with flour ( flour, milk, flour, milk, flour) mix until everything is completely incorporated. Line two muffin tins with cupcake liners and fill 3/4 of the way full. Bake for 16-20 minutes (depending on your oven) or until toothpick comes out clean.
2. For the Frosting: In a stand mixer using the paddle attachment, beat the butter until it's fluffy. Add in 2 cups of powdered sugar and mix. Then change out the paddle attachment for the whisk attachment. Add in the sea salt, vanilla extract and some of the milk and whisk for a minute or two. Then add in the rest of the powdered sugar and the remaining milk. Whisk for 3-5 minutes on medium speed until the frosting is light and fluffy.