Homemade Vanilla Cupcakes with cheesecake flavor Buttercream!

          I was Obssesed to bake a good and moist homemade vanilla cake and after a few tries I got it!  and I was in a cupcake mood so I made for myself this little ones that I ate in one day....all of them.
          These cupcakes are fluffy, tender and they have a nice crumb also they are so vanillaly!

For the cupcakes:

2 3/4 all-purpose flour
3 teaspoons of baking powder
1 teaspoon fine salt
1 cup  unsalted butter, softened
2 cups white standar sugar
1/3 cup powdered milk
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla
1 teaspoon vanilla bean paste
( maybe some of you are wondering why I add the powdered milk the reason is just that I like it for my opinion but it doesnt change the flavor or texture a lot, if you dont have any thats ok)

For the frosting:

3 sticks unsalted butter, softened.
5 cups icing sugar (stifed)
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon cheesecake flavor extract
A pinch of salt


Directions for the cupcakes :

          Preheat the oven to 350°C  Line 2 of 12 hole cupcake tin with paper cupcake or cases.
Put all the dry ingredients into a large bowl. In a second bowl  beat with an electric mixer the butter until smooth and add the sugar until pale and fluffy, gradually add the eggs one at a time. Slowly add half of the dry ingredients and half of the milk to the butter/sugar mixure and mix. Add the last flour and milk and mix one minute .Be careful of dont overbeat.
 Divide the mixture evenly between the paper cases I always use a ice cream scoop spoon its a lot easier.Bake for 20 to 25 minutes.
 Transfer to a wire rack to cool.

For the Buttercream:

          Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
 Add 2 cups of powdered sugar and turn off your mixer when added more icing sugar, you don't want the sugar everywhere!, keep beating until the sugar has been incorporated with the buttercream until fluffy consistency. Increase mixer speed to medium and add the cheesecake flavor extract, salt, and 2 tablespoons of heavy cream and beat for a couple minutes.
 If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add more heavy cream 1 tablespoons at a time.

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