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1
Heat oven to 350F.
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2
Place paper baking cups into muffin pans; set aside.
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3
Stir together flour, baking powder and 1/2 teaspoon salt in bowl; set aside.
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4
Beat sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy.
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5
Add 1 egg at a time, beating well after each addition.
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6
Add 1 tablespoon vanilla.
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7
Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
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8
Divide batter evenly among paper baking cups.
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9
Bake 23-28 minutes or until toothpick inserted near center comes out clean.
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10
Let stand 10 minutes in pans; remove to cooling racks.
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11
Cool completely.
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12
Beat 3/4 cup butter in large bowl at medium speed until creamy.
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13
Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, scraping bowl often, until well mixed.
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14
Stir in corn syrup.
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15
Frost cupcakes.
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16
Variations: Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking chocolate.
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17
Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange zest.
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18
Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.
