Sprinkles Vanilla Cupcakes

I made these cupcakes at a recent bridal shower and they were wonderful vanilla cupcakes. This recipe is adapted from a sprinkles recipe and turned out delicious.

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup whole milk, room temperature
2 tsps. vanilla extract

Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla; mix until just blended. Slowly add remaining flour mixture, scraping, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely before icing. Makes 12 cupcakes.

Vanilla Buttercream Frosting

1 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 TBSP cream

In a standing mixer fitted with a whisk, mix together butter and sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more.