BEST VANILLA CUPCAKES

1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cups sugar
1 and 1/2 teaspoons vanilla extract
1/2 cup oil (vegetable or canola)
1/2 cup buttermilk (or 1/2 cup milk and 1/2 tablespoon lemon juice. Let sit 5 min.)

VANILLA BUTTERCREAM FROSTING

Preheat oven to 350 degrees. Prepare muffin pan with liners.
In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer and medium sized bowl, beat eggs and sugar on medium speed until well blended.
Add vanilla, oil and buttermilk.
Mix in dry ingredients. Beat until combined.
Fill cupcake liners until 2/3 filled.
Bake for 12-15 minutes.
Let cool in pan for a few minutes before moving cupcakes over to cooling rack.
To make vanilla buttercream frosting, using a paddle attachment with a stand mixer, (this step can also be done with a hand-held mixer on medium speed) whip butter until light and airy. Usually about 3-5 minutes.
Add vanilla, milk (or heavy cream) and confectioner’s sugar. Mix on medium speed for 3-5 minutes, or until well blended together.
Cut about 1 inch off the bottom of a piping bag, fill piping bag 1/2 way with frosting and decorate cupcakes as desired. (If you have piping tips, drop the tip into the icing bag before adding frosting. You can use whatever icing tip you wish.)
Add sprinkles or toppings if desired.
To store, place in an air tight container, or place cupcakes on a plate and cover with foil. If using a buttercream frosting, let the buttercream frosting set first before gently covering with foil.