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1: Sweet                                 (49  Massachusetts Ave, Boston)
2: Crumbs Bake Shop          (176 Federal St, Boston MA)
3: Sugar Bakery                     (1884 Centre St, West Roxbury, MA)

Source:
https://foursquare.com/top-places/boston/best-places-cupcakes

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1: All ingredients should be room temperature
2: Preheat the to 350 degrees
3: Take your muffin tones and line them with paper liner
4: Mix the All-Purpose Flour and Self-Rising Flour and then mix both into a dry bowl
5: In a different bowl, use an electronic mixer to cream the butter at medium speed
6: Add the sugar slowly and continue mixing until the butter is smooth and fluffy
7: Break the butter one at a time with a lot of mixing in between
8: Alternating adding the flours with the milk and vanilla, divide that into three parts.
9: When the ingredients are well- incorporated, stop mixing
10: Carefully spoon the batter into the muffin wells and make sure don't fill beyond 2/3 full
11: Bake for 20 to 25 minutes
12: If a toothpick inserted in the center comes out clean, you can take the muffin pan out of the oven
13: Take it out ant let it cool for 20-30 minutes on the wire rack
Gather the ingredients for the vanilla frosting
1: Place the softened butter into a large bowl and add milk and five cups of powered sugar
2: Beat for 3 to 5 minutes at medium speed until it gets creamy
3: Add another cup of powered sugar and continue mixing for two more minutes
4: By now, your frosting should be turning into a smooth and thick cream
5: Check if sweetness is enough for your taste and you can more sugar if you want
6: A few drops to food color can make it attractive, but that is completely optional
7: Store the icing at room temperature while waiting for the cupcakes to be cool
8: Decorating your cupcakes by piping or spreading on top
9: Unfrost cupcake can be kept in the freezer for at least three months
100. You can also throw in some chocolate or coffee chips of lemon and orange zests for a refreshing tangy treat

Source:
https://www.youtube.com/watch?v=RM6SdZpJWOs

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1: 1 1/2 cups of Self-Rising Flour
2: 1 1/4 cups of All-Purpose Flour
3: 2 Sticks or 1 cup of Unsalted Butter
4: 2 cups of Sugar
5: 4 Large Eggs
6: 1 cup of Milk
7: 1 teaspoon of Vanilla
For Frosting:
1:  2 Sticks or 1 cup of Unsalted Butter
2: 1/2 cup of Milk
3: 6 to 8 cups of powder sugar
4: 2 teaspoons of Vanilla Extract

Source:
https://www.youtube.com/watch?v=RM6SdZpJWOs

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Cupcakes were invented in 1796, in American Cookery. Amelia Simmons first created cupcakes. There was a recipe notation to bake a light can into small cups. There were two different uses of the word cupcake in the 19th century. one was cup cake and the other was cupcake.

Source:
https://www.google.com/search?sourceid=chrome-psyapi2&rlz=1C1CHFX_enUS664US664&ion=1&espv=2&ie=UTF-8&q=the%20history%20of%20cupcakes&oq=the%20history%20of%20cupcake&aqs=chrome.0.0j69i57j0l4.7923j0j8