# 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 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter with sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
05 - Add half of the flour mixture to the wet ingredients and mix until just combined. Pour in milk, then add remaining flour mixture, mixing gently to combine without overmixing.
06 - Distribute batter evenly into prepared liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Add milk, vanilla, and a pinch of salt, then beat until light and fluffy, about 2 minutes.
09 - Once cooled, frost each cupcake generously using a spatula or piping bag.
