Brown-Sugar Vanilla Cupcakes with buttercream frosting

2 sticks butter 2 c. Brown sugar 4 eggs 2/3 c. Milk 1 tsp. Baking powder A pinch of salt 3 c. Flour 3 tsp. Vanilla Two drops each of maple, almond & lemon flavorings to add that extra kick of flavor (optional) In a large bowl, cream together butter, brown sugar and eggs. Add remaining ingredients and beat just until batter is well mixed. (*If you are NOT a high altitude baker, be sure to add an additional 1/4 tsp. Of baking powder*). Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the cupcakes have set. Remove from oven and cool. Makes 24 cupcakes      frost with: Buttercream Frosting 2 sticks butter, slightly softened Flavorings or Extracts 2 pounds powdered sugar 1/2 c. Milk To create a fluffy, flavorful basic buttercream, begin by whipping the butter in a large bowl until fluffy. Add any flavorings (1/4 tsp. -1/2 tsp. Of a flavored extract, a splash of fruit juice, a scoop of cocoa powder, a spoonful of peanut butter, etc.) then add half of the powdered sugar. Whip with an electric mixer. Slowly begin to add milk a few tablespoons at a time until desired consistency is reached. For a slightly thicker frosting, add powdered sugar by the half cup, as needed. If you'll need more frosting than 2 lbs. Of sugar can make, be sure to add a stick of butter for every 1 lb. Of powdered sugar to keep the taste of the buttercream perfectly heavenly (and not too sweet).