Cupcake 32 - Vanilla loves Vanilla

I had never baked with Raw Sugar before this cupcake, the flavor intrigued me. The sugar was easy enough to find and seems to be in most grocery stores.

These are good, really good, so good I almost didn't share.

(heavily adapted from Raspberry Eggplant)

Raw Sugar Vanilla Cupcakes
36 regular cupcakes

2 3/4 cup AP flour
3 t baking powder
1/2 t salt
12 T unsalted butter, room temperature
3/4 c granulated sugar
3/4 c turbinado sugar
3 large eggs room temperature
1 1/2 c whole milk, room temperature
3 t vanilla paste

Heat an oven to 350 F. Line the wells of cupcake pan. Combine flour, baking powder and salt in bowl, set aside.

In bowl of standing mixer, add butter and cream until light and fluffy. Add sugars and continue to beat, about 2 minutes. Add eggs, one at time, beating between additions. Add flour mixture alternating with milk and vanilla. Mix until combined.
Fill cupcake wells 3/4 full. Bake 15-18 minutes until pick comes out clean.

Very Vanilla Buttercream

2 sticks butter, room temperature
4 3/4 c confectioners sugar, sifted
pinch of salt
3 t vanilla paste
2 T whole milk, room temperature

In bowl of standing mixer, beat butter until fluffy, add confectioners sugar and salt one cup at a time, mixing well between additions. Add vanilla paste, mix well. Finish with milk, beating 3-4 minutes, scraping down sides of bowl.