First time trying both cupcake and frosting recipes.  These are also from “101 Gourmet Cupcakes in 10 Minutes”.  Wanted to serve both chocolate and vanilla cupcakes together.

Cupcakes:

1 box white cake mix (I used Golden Vanilla as I wanted that vanilla taste as opposed to the white cake mix)

3 eggs

1 cup milk or sour cream

1 teaspoon vanilla, lemon or almond extract

Mix together all ingredients.  Pour batter into paper liners, filling 3/4 full.  Bake at 350 for 15 – 18 minutes or until cakes are light golden brown and spring back when lightly touched.  Remove from oven and cool completely.  Frost when cooled.

Frosting:

8 tablespoons (1 stick) butter, room temperature

3 3/4 cups powdered sugar, sifted

3 – 4 tablespoons milk or cream (I used 4 of milk)

2 teaspoons vanilla

Place butter in mixing bowl.  Beat until light and fluffy, about 30 seconds.  Stop beating before adding sugar to avoid a big mess.  Add sugar, 3 tablespoons milk or cream and vanilla.  Beat frosting starting on low, increasing your speed until frosting is nice and creamy.  Add up to 1 more tablespoon milk or cream if frosting is too thick.

I topped these with Pampered Chef Sweet Honey Vanilla Sprinkles and Wilton White Sparkling Sugar Sprinkles.