Ingredients
For the Cupcakes
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter (room temperature)
– 1 cup granulated sugar
– 2 large eggs (room temperature)
– 2 teaspoons vanilla extract
– 1/2 cup whole milk (room temperature)
**For the Buttercream Frosting:**
– 1 cup unsalted butter (room temperature)
– 4 cups icing sugar
– 2-3 tablespoons milk or heavy cream
– 2 teaspoons vanilla extract
– A pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a large bowl, beat the butter until creamy.
Gradually add the icing sugar, one cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until smooth.
Add the milk or heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy. If the frosting is too thick, add a bit more milk or cream. If it’s too thin, add more powdered sugar.
Once the cupcakes are completely cool, use a piping bag or a knife to frost them with the buttercream.
You can decorate the cupcakes with sprinkles, colored sugar, or any other toppings you like.