# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature (120 ml)
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened (115 g)
10 - 2 cups powdered sugar, sifted (240 g)
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# How To Make It:
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 - Beat softened butter with granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition, then mix 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 and mix gently until combined without overmixing.
06 - Distribute batter evenly among liners, filling each approximately two-thirds full.
07 - Bake 16 to 18 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter on medium speed until creamy. Gradually add powdered sugar and beat until smooth. Add milk, vanilla, and salt; continue beating until mixture is light and fluffy, about 2 minutes.
09 - Once cooled, frost cupcakes generously using a spatula or piping bag.
