stand mixer cupcakes

These were made using my go-to yellow cake recipe and buttercream frosting! It's a KitchenAid recipe, from the book "Great Baking and More." In the past I have substituted 1 cup of the flour with spelt flour, and also I've used butter instead of shortening.

.:Quick Yellow Cake:.
.:ingredients:.
2 1/4 c. all-purpose flour
1 1/3 c. sugar
3 tsp baking powder
1/2 tsp salt
1/2 c. shortening
1 c. low-fat milk
2 eggs

.:directions:.
Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.

Pour batter into two greased and floured 8 or 9-inch round baking pans, . Bake at 350 F for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack.

.: Buttercream Frosting :.
.:ingredients:.
1 1/2 sticks butter, softenend
2 c. powdered sugar
1 1/2 tsp vanilla
low-fat milk {optional}

.:directions:.
Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat 30 seconds. Stop and scrape bowl.

Sift powdered sugar into bol. Add vanilla. Turn to Speed 2 and beat 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat 2 minutes, or until fluffly.