# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# Directions:
01 - Set the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture, mixing gently until just combined. Pour in the milk, then add the remaining dry ingredients. Mix carefully until incorporated without overmixing.
06 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 - Beat the butter on medium speed until creamy. Gradually add powdered sugar, continuing to beat until smooth. Add milk, vanilla extract, and a pinch of salt; beat until the mixture is light and fluffy, about 2 minutes.
09 - Once cooled, generously frost each cupcake using a spatula or piping bag with the prepared buttercream.
