06Add the sugar gradually and beat until fluffy, about 3 minutes.
07Add the eggs, one at a time, beating well after each addition.
08Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
09Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
10Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
11Cool the cupcakes in the tins for 15 minutes.
12Remove from the tins and cool completely on a wire rack before icing.
13ICING:.
14Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
15Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.