For the Cupcakes:

1½ cups (190g) all-purpose flour

1½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature

2 tsp pure vanilla extract

½ cup (120ml) whole milk, room temperature

For the Vanilla Buttercream:

1 cup (226g) unsalted butter, softened

3–4 cups (360–480g) powdered sugar, sifted

2–3 tbsp heavy cream or milk

2 tsp vanilla extract

Pinch of salt

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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt in a medium bowl.
Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly into cupcake liners, filling about 2/3 full.
Bake 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
To make buttercream, beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition. Add cream, vanilla, and salt. Beat 3-5 minutes until fluffy.
Frost cooled cupcakes with buttercream using a spatula or piping bag.

Add lemon zest or almond extract to batter for variation.

Use food coloring in frosting for themed cupcakes.

Decorate with sprinkles, edible flowers, or other toppings.

Substitute buttermilk for milk for a tangier, softer cupcake.