Ingredients
2 1/3
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
1
cup granulated sugar
1/4
cup dark brown sugar
3
eggs
2
teaspoons vanilla
2/3
cup milk
1/2
cup butter (do not use margarine)
4 1/2
cups powdered sugar
6
to 8 tablespoons milk
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.
