Cupcakes!

My cousin gave birth last week to a baby boy, Aaron Isaac Galiard.  I offered my services and decided to bake something to have for dessert at the bris.  After we eat bagels, of course! He's as delicious as the cupcakes I made...isn't he?

Here's the recipe for the funfetti cupcakes I made.  And the recipe for vanilla bean buttercream follows! I doubled the recipe for the cupcakes and was able to make 24 mini cupcakes plus 18 regular cupcakes.

Funfetti Cupcakes
For the cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
¾ cup unsalted butter, melted
2 teaspoons pure vanilla extract
½ cup milk
1/2 cup colored sprinkles
For the icing:
½ cup butter, softened
4½ cups confectioners’ sugar
1½ teaspoons vanilla bean paste or extract
5-6 tablespoons milk
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Add sprinkles and mix to combine. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cupcake.)
Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.