Cupcake Recipes?!

Cupcake Recipes?

i need wonderful recipes for heavenly cupcakes. If you have frosting recipes, that too would be nice.

Thanks

Hi !!!
Here you go...ENJOY!!!

Magnolia Vanilla Cupcakes

1 cup butter
1 1/2 cup self raising flour
1 1/4 cup flour
2 cups sugar
4 eggs at room temperature
1 cup milk at room temperature
1 teaspoon vanilla
1/2 cup buttermilk

- Line cup cakes/muffin tin with cupcake papers. Preheat the oven to 175 C/350 F. Cream the butter for a couple of minutes alone first, just to make sure it's adequately soft.
- Add the sugar in three additions, beating well after each addition. Add the eggs, one by one, again beating well after each one has been added.
- Mix the two types of flour together. Then add the flour in four additions, alternating with the milk and vanilla extract in three additions. Divide the batter between the 12 waiting muffins cups, then bake for 20-25 minutes.
- Leave to cool completely, before frosting.

Magnolia's Vanilla Buttercream Icing

1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
2 teaspoon vanilla
1/2 cup milk

Sift confectioners sugar. Beat butter till soft. Mix in 4 cups of confectioners sugar, vanilla and milk till mixture is smooth.
Add in sugar till you get the consistency that you want.

---------AND THIS RECIPE IS EXCELLENT, TOO...

Billy's Vanilla Cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream Icing

1 cup butter at room temperature
6-8 cups confectioners sugar, sifted
1 teaspoon vanilla
1/2 cup milk

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.