yellow cupcakes with buttercream frosting

I don't know anyone who doesn't love Magnolia bakery's signature swirl. I've always wanted to perfect this frosting style so my amazing mother bought me some offset spatulas from NY Cake- the perfect tool.
I baked up some of Martha's yellow cupcakes:
Ingredients
1 1/2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Sprinkles, for decorating

Directions

Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix. 

Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

For the frosting, I used my own recipe:

Ingredients

2 sticks unsalted butter

4 cups confectioners sugar, sifted

1 teaspoon vanilla extract

2 tablespoons milk

Directions

Beat butter, confectioners sugar, vanilla extract, and milk.

Add desired amount of food coloring to frosting.

For Magnolia's perfect swirl, I checked out these videos for inspiration: 1, 2, 3.

Although these can't measure up to the experienced frosters at Magnolia, it's always good to practice for future summer job opportunities.

xoxo,
almost eloise