Vanilla Cupcakes with Cream Cheese Frosting

My daughter Maria is finishing her school year next week. In celebration, I’m bringing cupcakes for her class. Today, I found the following recipe and and baked some trial-run cupcakes. I was fairly pleased with the result of the texture of the cake, however I felt the frosting was a little too sweet. I'll have to reduce the amount of confectioner's sugar on my next batch. Although, the best part for Maria was licking off the icing.Now, we’re left with a half batch of naked cupcakes!

Ingredients:

1 1/2 Stick (3/4 cup) unsalted butter

1 3/4 cups sugar

2 large eggs

2 teaspoon vanilla

2/4 teaspoon salt

2 1/2 teaspoons baking powder

2 1/2 cups flour

3/4 cup milk

Directions:

1. Preheat over to 350 degrees.

2. In large bowl, cream together butter and sugar.

3. Beat in eggs, vanilla, salt and baking powder.

4. Add flour in 3 batches, alternating with milk.

5. Mix until batter is smooth with no lumps. Do not overbeat.

6. Divide batter evenly among cups. Bake for 16 to 20 minutes or until tops are pale gold and toothpick  inserted into center comes out clean.

7. Cool on wire rack for 45 minutes or until at room temperature.

Perfect Cream Cheese Frosting
for 2 dozen cupcakes

Ingredients:

1/2 cup (1 stick) unsalted butter, room temp
5 cups confectioner's sugar, sifted
1 tsp pure vanilla extract
pinch of salt
8 oz Philly's Cream Cheese, cold

Directions:

1. In a mixing bowl, beat butter, confectioner's sugar, salt and vanilla until combined. At this point, the mix is going to look really dry and crumbly, but be patient and it will come together, about 4 minutes.

2. Add cream cheese and mix until well incorporated, about 2 minutes. DON'T OVERBEAT. Frost as desired!

Recipe by:  Sarah the Baker Yoon, Hummingbird Bakery Recipe, & lucyinaz