When a recipe says to only fill a cupcake pan 3/4 of the way, it apparently means it. If you ignore that and figure that since you have batter left, you should fill them all the way, you get this:
And it makes it very difficult to get the cupcakes out of the pan. On the plus side, you get to eat all the brown edges before frosting them. I thought that maybe the buttercream would cover it up, but it didn't quite. I need a pastry bag or just more practice frosting; they weren't very pretty.
They were, however, amazingly delicious.
Adapted from the Magnolia Bakery Cupcake recipe
Vanilla Cupcakes (makes 12, plus a little extra)
1/2 c. (a stick) butter, softened
1 1/4 c. all purpose flour
1 T baking powder
1/2 c. milk
1/2 t vanilla extract
2 large eggs, at room temperature
Preheat oven to 350; line muffin tins with papers.
Mix milk and vanilla in measuring cup; mix dry ingredients in a bowl.
Cream butter; beat in sugar gradually and beat until fluffy (~3 mins on medium speed)
Beat in eggs one at a time
Gradually add flour and milk, alternating and beating until incorporated
Spoon batter into cups, about 3/4 full.
Bake 20-22 minutes; cool on rack before icing.
Vanilla Buttercream frosting
1/2 c. butter, softened
4 c. confectioners sugar
1/4 c. cream (or milk)
1 t vanilla extract
Cream butter; beat in half the sugar and all the milk and vanilla.
Gradually add remaining sugar until icing is thick enough to spread.