Butter Cupcakes

2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter or margarine (1-1/2 sticks) softened
3/4 cup whole milk
1 1/2 tsp vanilla extract
3 large eggs

Citrus Buttercream Frosting
1 pkg. confectioners' sugar (16 ounces)
1/2 cup butter or margarine (1 stick) softened
1 1/2 tsp vanilla extract
2 Tbsp milk
2 Tbsp fresh lemon lime or orange juice
1 tsp grated fresh lemon lime or orange peel

1. Preheat oven to 350 degrees (F). Line twenty-four 2-1/2-inch muffin-pan cups with fluted paper liners.

2. In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk attachment; otherwise, cupcakes will not rise properly when baked), mix flour, sugar, baking powder and salt until combined. Add butter, milk, vanilla and eggs, and beat just until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.

3. Spoon batter into muffin-pan cups. Bake 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

4. Prepare Citrus Buttercream Frosting: In large bowl, with mixer at medium-low speed, beat confectioners' sugar, butter, vanilla and 2 tablespoons milk until smooth and blended. Add citrus juice and peel. Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula. Beat in additional milk as needed for easy spreading consistency.

5. When cupcakes are completely cool, frost with Citrus Buttercream Frosting.

Makes 2 dozen cupcakes.